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.
Key Selling Points - Captures two rising stars at the perfect point in their ascendance - and celebrates their unique collaborative approach - Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appetit, and Eater, among many others - A foreword by US comedian and wine lover Eric Wareheim - 70 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 travels bring the restaurant and its dishes to life
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"Osons faire des choses qui sont trop grandes pour nous", nous explique Maud Bénézit, dessinatrice et co-scénariste de l'album
"L’Antiquité appartient à notre imaginaire", explique la romancière primée cette année
Le jury et les internautes récompensent ce roman publié aux éditions l’Arpenteur
Le jury et les internautes récompensent la bande dessinée publiée cette année aux éditions Delcourt
