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.
Waxmanβs rustic Italian food is accessible, delicious, and a joy to prepare. Itβs food you cook for friends and family with music in the background and a glass of wine in handβfresh 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. Youβll 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 mealsβand more time enjoying them. As chef Tom Colicchio writes in his foreword, βThis is food that is meant to be made in your home. Cook it with love and for your family and friends. Thatβs Italian, Jonathanβs way.β
Media Buzz
Saturday Early Show - March 10, 2012 Charlie Rose - April 15, 2011
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