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

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Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Handkerchief pasta with pork meatballs

    • Totallywired on November 18, 2018

      Adapted this meatball recipe with a different sauce/pasta. Meatballs had great flavour and notably no cheese in the panade. Recipe measurements a new level of annoying - who buys or preps meat in Cup measurements? - So hard to think I was able to nail the intended ratio. Browned off on sheet pans at 400 and folded into sauce. Like the idea of torn bread vs. dry crumb here, though I ended up adding an egg to get the texture I wanted.

  • Cauliflower roasted with pine nuts and cream

  • Spaetzle with rosemary

    • twoyolks on December 30, 2015

      This is a solid (but classic) spaetzle recipe. The rosemary adds a nice herbal note to the spaetzle without dominating it.

  • Scallops with preserved lemon and wilted spinach

    • twoyolks on April 10, 2017

      The scallops are the star here with the spinach providing a welcome compliment. The preserved lemon isn't really obvious until you bite into one of the slivers and get a burst of lemon flavor.

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Reviews about this book

  • Fine Cooking

    ...Waxman offers a full menu of dishes that are appealing in their brevity. These recipes come together with the casual ease you’d expect to find in a neighborhood trattoria.

    Full review
  • Pen and Fork

    Here is another successful chef who worked in Alice Waters’ kitchen, Jonathan Waxman, with a book I could cook from every day.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 1416594310
  • ISBN 13 9781416594314
  • Published Apr 05 2011
  • Format Hardcover
  • Page Count 304
  • Language English
  • Publisher Simon & Schuster

Publishers Text

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.”

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