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.”