The Barbuto CookBook
Jonathan Waxman
Harry N. Abrams, Inc.
English
Hardcover
320 pages
Subject: Cooking, Eat & Drink Italy
“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
STATO: In Commercio
€ 45.00
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