Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classicsby Jonathan Waxman
A father of New American cuisine and mentor to chefs like Bobby Flay, Jonathan Waxman introduced a new generation to the pleasures of casual food by shining a spotlight on seasonal produce. Now, in Italian, My Way, he shares the spontaneous and earthy dishes that made him a Top Chef Master and culinary legend,/i>/i>/b>
Simple. Seasonal. Inspired.
A father of New American cuisine and mentor to chefs like Bobby Flay, Jonathan Waxman introduced a new generation to the pleasures of casual food by shining a spotlight on seasonal produce. Now, in Italian, My Way, he shares the spontaneous and earthy dishes that made him a Top Chef Master and culinary legend, and turned his restaurant Barbuto into a New York destination.
Waxman’s rustic Italian food is accessible, delicious, and a joy to prepare. It’s food you cook for friends and family with music in the background and a glass of wine in hand—fresh ravioli with pumpkin and sage, chicken al forno with salsa verde, a blueberry crisp.
Italian, My Way gives you the confidence to transform simple ingredients into culinary revelations and create bold and robust flavor without a lot of fuss. You’ll make the perfect blistered-crust pizza and spaghetti alla carbonara, the creamiest risotto with sweet peas and Parmesan, and an unforgettable grilled hanger steak with salsa piccante.
Waxman breaks down the culinary lessons of Italy into plain English, helping you sweat less in the kitchen and enjoy cooking more. After all, simpler recipes mean less time planning meals—and more time enjoying them. As chef Tom Colicchio writes in his foreword, “This is food that is meant to be made in your home. Cook it with love and for your family and friends. That’s Italian, Jonathan’s way.”
“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.
- Simon & Schuster
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Meet the Author
Jonathan Waxman first stepped into the culinary scene in 1970 when he retired from his career as a professional trombonist to enroll in the La Varenne cooking school in Paris. After working at the prestigious Chez Panisse alongside Alice Waters, he brought New American cuisine to New York City by opening the restaurants Jams and Washington Park. For his contributions to the culinary world, Jonathan was named one the most influential Americans by Esquire magazine. Today, he is the chef-owner of Barbuto, an Italian brasserie in New York City. He resides in Manhattan with his wife and three children.
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