A Very Serious Cookbook Contra Wildair

A Very Serious Cookbook : Contra Wildair
ISBN: 9780714876023
Publication Date: 25 October 2018

The first cookbook by the wunderkind New York chef duo Jeremiah Stone and Fabin von Hauske of Contra and Wildair.

This is the story of two places beloved by chefs and foodies worldwide - Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration and exploration that inspires the chefs' passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. Narratives explore how and why they developed their signature dishes - many of which are ideal for creative home cooks - and are full of their distinctive wit and personality.

A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian and wine lover Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry. Photos of plated food, the restaurant, its locality, and travel bring the restaurant and its dishes to life.

Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Apptit, and Eater, among many others.

About the Authors

Chefs Jeremiah Stone and Fabin von Hauske, both graduates of The French Culinary Institute (now International Culinary Center), opened Contra in 2013 and Wildair in 2015. They were named Food &; Wine Best New Chefs and honored in '30 Under 30' by Zagat and Forbes.

Alison Roman is a writer, cook, and the author of the cookbook Dining In.