If you’re anywhere near New York’s Lower East Side, or you follow the foodie scene in any way, you’ve probably heard of chef duo Jeremiah Stone and Fabián von Hauske and their restaurants Contra and Wildair. If this is all news to you, welcome to the party. Over the years, the pair (of wunderkind chefs, and restaurants) have raked in accolades, stars and best new restaurant titles from the likes of the New York Times, Eater, New Yorker, Food & Wine, Saveur, Michelin and Bon Appétit.
After what we can only assume is years in the making, their very first cookbook is here. A Very Serious Cookbook: Contra Wildair
is a collection of narratives and recipes that explore the famed chef’s collaboration, exploration and creativity when it comes to seasonal cooking and natural wine. The 85 recipes in the cookbook
are organized into the following 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. Whether you want to drool over pictures of plated food, find something delicious to make for dinner or explore the restaurants themselves, this book has it all.