The Barbuto Cookbook
California-Italian Cooking from the Beloved West Village Restaurant
By Jonathan Waxman
Foreword by Marcus Samuelsson
  • Imprint: Abrams Books
  • Publication Date: September 29, 2020
  • Price: $40.00
  • Trim Size: 8 12 x 10 78
  • ISBN: 978-1-4197-4763-2
  • EAN: 9781419747632
  • Page Count: 320
  • Illustrations: 100 four-color illustrations
  • Format: Hardcover
  • Rights: World/All
  • Additional formats:

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.

Praise

“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
“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
“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

About the author

Jonathan Waxman has held the position of chef and owner at Barbuto in Manhattan’s West Village and Jams in 1 Hotel Central Park. He has appeared on two seasons of Top Chef Masters. Waxman is the author of two previous cookbooks and lives in Manhattan with his wife and three children.