{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Frecommended-reading-with-food-book-fair.simplecast.com%2Fepisodes%2F659bf620-659bf620","width":444,"version":"1.0","type":"rich","title":"Episode 40: Talking shop — and books — with chefs and new authors Jeremiah Stone and Fabián von Hauske","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/00924e/00924eed-5845-4179-bea3-64566a01a7e9/25c5f9ef-f7db-42fb-8891-222e08314fb0/1537893665artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/25c5f9ef-f7db-42fb-8891-222e08314fb0\" height=\"200\" width=\"100%\" title=\"Episode 40: Talking shop — and books — with chefs and new authors Jeremiah Stone and Fabián von Hauske\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week, we welcome Jeremiah Stone and Fabián von Hauske — gentlemen who have been described as a \"wunderkind New York chef duo\" for their first two restaurants, the tasting menu joint Contra and its more casual sister Wildair; partners in the rebooted Una Pizza Napoletana; and most recently, new authors. We chop it up in preview for their first book, \"A Very Serious Cookbook: Contra Wildair,\" out next month."}