- Shopping Bag ( 0 items )
“Jonathan Waxman has been at the forefront of modern American cooking for decades, and has always prepared delicious food in an exquisitely simple and straightforward way. At Barbuto, he has redefined simple Italian food, and he continues to raise the bar of poetic tastiness for me and every chef I know. This book makes me want to share the beauty of magnificent, simple, perfect food with Jonathan, our families, and our best pals.”
“Jonathan cooks the food I want to eat. He is one of the great cooks I know.”
"My number one mentor."
“Jonathan understands food on a level that captures the soul of cuisine. Italian cuisine is about great ingredients and honest treatment. He makes that clear in this love affair with great food.”
—Rick Moonen, Top Chef Master and author of Fish Without a Doubt
"Jonathan Waxman is immune to culinary fad and fashion and brings an old souls understanding of food tradition and core values to his work. He is also quite possibly the best natural, instinctual cook I know."
“Jonathan’s book inspires me to spend more time in the kitchen. He’s such an amazing chef, I would eat this book.”
—Caleb Followill, Kings of Leon singer and guitarist
“Jonathan Waxman is a chef’s chef, and he is frequently my chef because Barbuto, his restaurant, is the place I go for my favorite food. Jonathan is not only a master cook, he is a world class communicator. In Italian, My Way, Jonathan takes the mystery and complexity out of Italian cooking.”
California meets Italy in this fresh, accessible take on America's favorite ethnic cuisines.
Waxman (A Great American Cook, 2007), chef-owner of the Manhattan restaurant Barbuto, offers recipes that rely not on shortcuts but on maximizing flavor using a limited number of ingredients. There has been no shortage of Italian cookbooks by star chefs, but Waxman focuses on seasonal ingredients and straightforward recipes broken down by course. Traditional offerings like pizza and pasta are here, but the author's California roots appear in dishes like "Raw Shaved Brussels Sprouts with Pecorino and Toasted Walnuts," a delightful blend of tartness and crunch. Waxman usually avoids hard-to-find ingredients, but he occasionally suggests a pricier alternative to the supermarket brand—no doubt the Brussels sprouts would taste even better with a Napa Valley or Ligurian olive oil, as Waxman recommends. Fortunately, the author provides an index with a list of relevant websites for rarer ingredients. The index also includes a helpful glossary of terms and a list of equipment that every "simple" kitchen should have, although home cooks may question the necessity of items like a Japanese mandolinor a French fish knife. Waxman contextualizes each dish by offering background notes that include the recipe's origins or cooking tips.
Simple yet not simplistic—a welcome introduction for home cooks to the seasonal flavors of Italian cuisine.
Posted July 26, 2011
1 out of 4 people found this review helpful.Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.
Posted June 1, 2012
No text was provided for this review.