A Very Serious Cookbook: Contra Wildair

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The first cookbook by renowned New York chefs Jeremiah Stone and Fabian von Hauske showcases their acclaimed restaurants, Contra and Wildair, beloved by chefs and food enthusiasts alike. This book embodies the spirit of collaboration and exploration that drives their seasonal cooking, innovative creativity, and passion for natural wine. It delves into the stories behind their signature dishes, many of which are perfect for adventurous home cooks, infused with the chefs' unique wit and personality. The cookbook features a foreword by comedian and wine enthusiast Eric Wareheim and includes 85 recipes categorized into chapters: Always (mainstay dishes), Sometimes (hyper-seasonal and guest chef collaborations), Never (once-off dishes), and Pantry. Accompanying photographs of plated dishes, the restaurants, and their surroundings bring the culinary experience to life. Contra and Wildair have garnered numerous accolades, including Best New Restaurant honors and praise from prestigious publications like the New York Times, Saveur, Bon Appetit, and Eater. This narrative captures the essence of two chefs and their vision for the future of modern gastronomy, where inventive, modern cuisine is served in relaxed settings using seasonal ingredients in unexpected flavor and texture combinations.