Additional information
by Jonathan Waxman (Author), Marcus Samuelsson (Foreword by)
"The recipes in this book, including the chicken, are simple affairs, often amounting to a centerpiece protein precisely cooked, then dressed with a salad or vegetable and sauce. His baked hake with leeks is a fine example. Cauliflower soup and cacio e pepe are two recipes worth whipping up on short notice. Pizza-making and pastas are covered in depth." --Florence Fabricant, New York Times
Here is 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. Chapters include:- Antipasti (includes soups)
- Salads
- Primi--Pasta, Risotto and Grains
- Fish and Seafood
- Poultry
- Carne
- Contorni--Vegetables
- Sauces, Oils, and Pestos
Author Biography
Jonathan Waxman has held the position of chef and owner at Barbuto in Manhattan's West Village and Jams in 1 Hotel Central Park. He has appeared on two seasons of Top Chef Masters. Waxman is the author of two previous cookbooks and lives in Manhattan with his wife and three children.
Number of Pages: 320
Dimensions: 1.1 x 11 x 8.9 IN
Illustrated: Yes
Publication Date: September 29, 2020
