Additional information
by Jody Williams (Author), Mario Batali (Foreword by)
The best of French Bistro cooking--simple yet sophisticated tastes--by the owner and chef of the celebrated New York restaurant.
Buvette celebrates and capitalizes on the trend of informal eating and simple entertaining, but with delicious flair. Jody Williams, owner of Buvette restaurant, shows the home cook how to create casual, polished meals without spending a lot of money or time. Her aesthetic is a combination of Italian and French bistro cooking, using sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes. A comfortable and interesting table will make your meals a pleasure, and Williams helps you think creatively about serving food, like scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. Recipes include:- Ricotta Fritters
- Carrot Spoon Bread
- Shaved Brussels Sprouts with Pecorino and Walnuts
- Potato Chips with Rosemary Salt
- Scallops with Caper Brown Butter
- Chocolate on a spoon
Sidebars offer useful tips on everything from building a bar to removing wine stains. With gorgeous photography and surprisingly simple recipes, cooks will be drawn to this book again and again.
Author Biography
Jody Williams trained with Thomas Keller at Rakel and Lidia Bastianich at Felidia, and she traveled and worked in some of the best kitchens in Italy and France. In New York City she has headed the kitchens at notable restaurants like Giorgione, Gusto, and Keith McNally's Morandi and Gottino. She opened Buvette in 2010, which has been voted one of New York's Top 10 Restaurants by Travel and Leisure. Williams's cooking has been praised in such publications as the New York Times, Martha Stewart Living, Travel and Leisure, Gourmet, Glamour, the New Yorker, the Wall Street Journal, New York Magazine, the Village Voice, Time Out New York, and Grub Street. She has also appeared a number of times on The Martha Stewart Show and several times as a judge on the Food Network's hit show Chopped.
