The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant by Jonathan Waxman

    • Categories: Pizza & calzones; Vegan
    • Ingredients: whole wheat flour; all-purpose flour; active dry yeast
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Notes about this book

  • Eat Your Books

    The full errata sheet for this book can be found here. The second page of the errata shares metric conversions. Notes have been applied to each recipe involved.

Notes about Recipes in this book

  • Pork chops and mostarda

    • Potterhill on September 29, 2023

      An excellent dinner. Loved the mostarda. It was new to us. No more!

  • Sunchokes with paprika aioli

    • Kduncan on March 23, 2021

      This was fine, the aioli was great though.

  • Corn and tomato gnocchi

    • Kduncan on October 15, 2023

      The gnocchi is very good, but everything else with it was meh.

  • Sausage ragù pasta: fresh herbs, spinach, and ricotta

    • Kduncan on February 23, 2021

      Pretty easy recipe, though they don't specify how much water you are suppose to add after the wine was simmered away. I over did it covering the rest of the ingredients. Over all despite my mishap, this came out pretty well for the amount of time put it. Will happily make again.

  • Hanger steak with salsa picante

    • katiesue28 on January 23, 2023

      I was really unimpressed with this. The salsa took more effort than what it was worth.

  • Pork stew: roasted Hatch chiles

    • katiesue28 on August 20, 2024

      I have the worst trouble with long braises, and I don't know why! This was way less flavorful than I was hoping. I found the directions to be very lacking, and the flavor of the sauvignon blanc to be too strong. Had to add extra butter and cream to resuce it. Stick to a traditional hatch chile stew.

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  • ISBN 10 1419747630
  • ISBN 13 9781419747632
  • Linked ISBNs
  • Published Sep 29 2020
  • Format Hardcover
  • Page Count 320
  • Language English
  • Countries United States
  • Publisher Abrams

Publishers Text

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. Jonathan and his team provide the necessary tools for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas, gnocchi, spectacular desserts, and much more. Every recipe is a flavorful restaurant showstopper adapted for straightforward preparation at home.


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