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."
