The first cookbook by the wunderkind New York chef duo Jeremiah Stone
and Fabián 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 Appétit, and
Eater, among many others.
