"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
Jonathan 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. Whether you've dined at Barbuto in
New York's Greenwich Village or have just read reviews or heard about it
from friends, dipping into Jonathan Waxman's book is like a trip to the
Italian restaurant of your dreams.
