This book from chef Jonathan Waxman, of the much-loved West Village Cal-Ital restaurant Barbuto, is filled with dishes that you can actually cook at home, without a brigade of chefs. Dishes such as Cioppino and ‘proper’ Pasta Bolognese reflect Waxman’s California roots as well as his training with some of the best Italian chefs in the US (and his travels in Italy). A book that gives brilliant insight into contemporary Italian-American cooking.
from the publisher
A culinary exploration of Barbuto’s menu―a unique blend of rustic Italian and modern California cuisine―from legendary chef Jonathan Waxman
There are very few New York City restaurants that have maintained their currency, quality, and charm for as long as Jonathan Waxman’s Barbuto. For the ﬁrst time ever, The Barbuto Cookbook invites home cooks into the history, culture, and cuisine of the Greenwich Village dining spot that became both a neighborhood favorite and a New York culinary destination. Jonathan and his team provide the necessary tools for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas, gnocchi, spectacular desserts, and much more. Every recipe is a ﬂavorful restaurant showstopper adapted for straightforward preparation at home.
The Barbuto Cookbook, written by Jonathan Waxman, the renowned chef-owner of Barbuto restaurant in Manhattan’s West Village, is dedicated to California-Italian cooking. The book is filled with Italian-accented dishes that exude the soul of Italy, and it also gives readers brilliant insight into contemporary Italian-American cooking.