Wylie Dufresne food recipes

Wylie Dufresne’s wd~50 in New York was the American home of molecular gastronomy — a place where transglutaminase, sous vide, and shrimp noodles made from pure shrimp were the norm. 4 recipes inspired by his technically adventurous approach, which proved that American chefs could play the avant-garde game as well as anyone in Europe.