Since 2004, Jonathan Waxman’s casually stylish West Village restaurant has been enduringly popular, offering New Yorkers an infusion of California culinary inspiration. Remarkably for a book derived from a restaurant, The Barbuto Cookbook captures the essence and appeal of its namesake while presenting a wide range of approachable recipes that can easily be undertaken by home cooks. Ingredient lists are frequently short and preparation almost never relies on sophisticated technique.
To wit, corn and tomato gnocchi; lamb chops with mint butter; wilted chard with hazelnuts; cauliflower soup with a burst of pesto. You can also find Barbuto’s famous roast chicken (kitchen shears and some basic knife skills needed), and crowd-pleasing pastas.
Very well done and appealing.
Hardcover. Color photographs throughout.