Additional information
by Jonathan Waxman (Author), Marcus Samuelsson (Foreword by)
Dipping into this gorgeous cookbook from the legendary Jonathan Waxman is like a trip to the Italian restaurant of your dreams.
For nearly two decades, Barbuto has been a cornerstone of New York City's culinary scene--an unpretentious yet unforgettable restaurant where rustic Italian cooking meets California freshness. In The Barbuto Cookbook, Waxman opens the doors to his beloved West Village kitchen, inviting readers to re-create the dishes that has made Barbuto a neighborhood favorite and a destination for food lovers everywhere. This cookbook is more than a collection of recipes--it's a tribute to the spirit of Barbuto. From the iconic roast chicken with salsa verde to seasonal pizzas, handmade pastas, and vibrant vegetable sides, Waxman's approach is simple, ingredient-driven, and deeply satisfying. Each dish reflects his philosophy: cook with confidence, let the ingredients shine, and always serve with generosity. Readers will find accessible instructions and thoughtful anecdotes that make this book ideal for home cooks of all levels. Whether you're preparing a weeknight meal or hosting a dinner party, the recipes are designed to be both elegant and approachable. The book also includes stories from Barbuto's history, insights into Waxman's culinary journey, and reflections on the restaurant's enduring charm and resilience. Waxman and his team provide the necessary recipes and advice for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas (including clam pizza with new potatoes, crème fraiche, and parmesan; eggplant pizza with tomato, ricotta, and parsley; and sweet potato pizza with onion and mozzarella), gnocchi, spectacular desserts, and much more. Every recipe offered is a flavorful restaurant showstopper adapted for straightforward preparation at home. 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
