Wylie Dufresne
About Wylie Dufresne
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'The Bear' Season 3: Here Are All the Chef Cameos - The New York ...
Jul 1, 2024 ... Reviews and Advice From Wirecutter · Dave Beran · Paulie James · Thomas Keller · Grant Achatz · Kevin Boehm · Wylie Dufresne · Christina Tosi · Will Guidara.
Wylie Dufresne - The New York Times
Aug 20, 2024 ... Wylie Dufresne, the pioneering, science-friendly chef at WD-50, plans to open a restaurant specializing in what some might call a cubist spin on pub grub.
5 Ways to Cook Like Legendary Wylie Dufresne at Home
Oct 18, 2024 ... 5 Easy, Unexpected Wylie Dufresne Recipes to Make at Home · Roast Chicken Thighs with Tomato-Tapioca Porridge · Sea Bass with Edamame-Rye Crust · Onion-Clove ...
One Award-Winning Chef — and His Surprisingly Cheap Eating Habits
Dufresne takes the foil-wrapped sandwich with him down 23rd Street, walking at a rapid clip. He’s dressed more like a hiker than a world-renowned chef revered for artfully plated, scientifically forward food, including delicacies like fried mayonnaise and savory everything-bagel ice cream.
Wylie Dufresne Is the Magician of Offbeat Flavors at Du’s Donuts
Today marks the return of science-forward chef Wylie Dufresne with the debut of Du’s Donuts, his deceptively simple doughnut and coffee shop in Williamsburg’s William Vale Hotel. Du’s opened at 8 a.m. today with 1,000 fresh-made doughnuts that are on track to sell out by mid-afternoon sold out as of 2:41 p.m.
Books by Wylie Dufresne
“wd~50” (2017)
The first cookbook from groundbreaking chef Wylie Dufresne—the story of wd~50, his pioneering restaurant on Manhattan’s Lower East Side, and the dishes that made it famous When it opened in 2003, wd~50 was New York’s most innovative, cutting-edge restaurant. Mastermind Wylie Dufresne ushered in a new generation of experimental and free-spirited chefs with his wildly unique approach to cooking, influenced by science, art, and the humblest of classic foods like bagels and lox, and American cheese. A cookbook that doubles as a time capsule, wd~50 explores one of the most exciting decades in modern culinary history through the lens of an unforgettable restaurant—one that was so distinctive that upon its closing in 2014, New York Times critic Pete Wells was inspired to compare it to the notorious music venue CBGB, “with way nicer bathrooms.” With gorgeous photography, detailed recipes explaining Wylie’s iconic creations, and stories from the last days of the restaurant, wd~50 is an essential piece of culinary memorabilia.
At a glanceWylie Dufresne
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