Dipping into this gorgeous cookbook from the legendary Jonathan Waxman is like a trip to the Italian restaurant of your dreams.
For nearly two decades, Barbuto has been a cornerstone of New York City’s culinary scene—an unpretentious yet unforgettable restaurant where rustic Italian cooking meets California freshness. In The Barbuto Cookbook, Waxman opens the doors to his beloved West Village kitchen, inviting readers to re-create the dishes that has made Barbuto a neighborhood favorite and a destination for food lovers everywhere.
This cookbook is more than a collection of recipes—it’s a tribute to the spirit of Barbuto. From the iconic roast chicken with salsa verde to seasonal pizzas, handmade pastas, and vibrant vegetable sides, Waxman’s approach is simple, ingredient-driven, and deeply satisfying. Each dish reflects his philosophy: cook with confidence, let the ingredients shine, and always serve with generosity.
Readers will find accessible instructions and thoughtful anecdotes that make this book ideal for home cooks of all levels. Whether you're preparing a weeknight meal or hosting a dinner party, the recipes are designed to be both elegant and approachable. The book also includes stories from Barbuto’s history, insights into Waxman’s culinary journey, and reflections on the restaurant’s enduring charm and resilience.
Waxman and his team provide the necessary recipes and advice for re-creating Barbuto classics, including the famous JW roast chicken, the otherworldly kale salad, specialty pizzas (including clam pizza with new potatoes, crème fraiche, and parmesan; eggplant pizza with tomato, ricotta, and parsley; and sweet potato pizza with onion and mozzarella), gnocchi, spectacular desserts, and much more.
Every recipe offered is a flavorful restaurant showstopper adapted for straightforward preparation at home.
Chapters include:
- Antipasti (includes soups)
- Salads
- Primi—Pasta, Risotto and Grains
- Fish and Seafood
- Poultry
- Carne
- Contorni—Vegetables
- Sauces, Oils, and Pestos
Praise
“Jonathan Waxman exemplifies what it means to be a chef, just as Barbuto embodies what the word ‘restaurant’ means: to restore the body and the community.”Marcus Samuelsson
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“My guiding light for over forty years, Jonathan Waxman is not merely an extraordinary chef, but an extraordinary human being who happens to cook brilliantly. The Barbuto Cookbook, a master class in delicious simplicity, will turn your own home kitchen into the ultimate neighborhood restaurant. It’s the ideal recipe for bringing people together for a wonderful time.”Nancy Silverton
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“Everybody loves Barbuto. It’s the party you were longing to be invited to and the food you most want to eat. Nobody’s a better host than Jonathan, and now he tells you all his secrets. It’s the recipe for his famous chicken—and so much more.”Ruth Reichl
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“Everything tastes good at Barbuto; Jonathan Waxman is a genius in the kitchen, and now I’ll be a genius in mine!”Katie Couric
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“This feels like such a New Yorky inclusion, but if you ever went to Barbuto, you’ll understand. Which is to say, it doesn’t matter if you never went to Barbuto. No one can resist a feel-good neighborhood place with robustly delicious food, and everyone misses that right now. This cookbook helps you re-create the experience at home. The restaurant’s famed roast chicken (350,000 served for a reason) and kale salad are here, along with other craveable dishes: pizzas and a host of other salads, carbonara and the gnocchi that are a Waxman signature, cod baked in parchment and lamb chops with mint butter, super-chocolate-y budino. Welcome to your favorite new neighborhood restaurant, conveniently located in your own home.”The Boston Globe
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“After closing in 2019, Barbuto, the beloved rustic Italian West Village restaurant reemerged just in time to be shut down one more time by the pandemic. While we wait for it to reopen yet again, legendary chef Jonathan Waxman offers up the recipes that people fell in love with the first time around.”Robb Report
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“Mr. Waxman’s new cookbook about the restaurant gives its history, notably explaining why so much of his food relates to Italy. Even his famous roast chicken is slathered with salsa verde. The recipes in this book, including the chicken, are simple affairs, often amounting to a centerpiece protein precisely cooked, then dressed with a salad or vegetable and sauce.”The New York Times
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