Italian, My Way by Jonathan Waxman
More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics

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Synopsis

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.”
 

About Jonathan Waxman

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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.
 
Published April 5, 2011 by Simon & Schuster. 304 pages
Genres: Cooking. Non-fiction

Unrated Critic Reviews for Italian, My Way

Kirkus Reviews

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California meets Italy in this fresh, accessible take on America's favorite ethnic cuisines.

Apr 04 2011 | Read Full Review of Italian, My Way: More Than 15...

BC Books

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Jonathan Waxman's cookbook, Italian, My Way, will change the way you look at life. (And help you cook really good food.)

Mar 26 2012 | Read Full Review of Italian, My Way: More Than 15...

BC Books

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I — being somewhere in between lazy and energetic — chose to tackle a moderately-trying recipe: “Gnocchi with spring vegetables and basil.” Although, even that I modified to make a little easier (and undoubtedly also less flavorful) by purchasing my gnocchi instead of following his instructions f...

Mar 27 2012 | Read Full Review of Italian, My Way: More Than 15...

BC Books

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Since I was using store-bought gnocchi (although it was made in Italy — does that make it better?), I decided to go ahead and boil the gnocchi as directed and then sauté it (I was supported in this decision by a quick Google search on sautéed gnocchi).

Mar 27 2012 | Read Full Review of Italian, My Way: More Than 15...

BC Books

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Jonathan Waxman’s new cookbook, Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics, proves that there is still much to learn in the realm of Italian cooking, and he is the perfect teacher to guide us in the kitchen.

Mar 27 2012 | Read Full Review of Italian, My Way: More Than 15...

Seattle PI

Jonathan Waxman's new cookbook, Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics, proves that there is still much to learn in the realm of Italian cooking, and he is the perfect teacher to guide us in the kitchen.

Mar 27 2012 | Read Full Review of Italian, My Way: More Than 15...

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