by Jonathan Waxman
Simon & Schuster, $32
Jonathan Waxman likes his food direct, simple, and delicious—a style of cooking that sums up the more than 150 Italian recipes in his new book. The chef-owner of the Manhattan brasserie Barbuto (and former Chez Panisse chef), Waxman offers a full menu of dishes that are appealing in their brevity. There’s Pompano in a Paper Bag, Sautéed Mushrooms on Creamy Polenta (the first dish Waxman served at Barbuto), and Caramel Panna Cotta, to name a few. Even the recipe for Leg of Lamb Braised for Seven Hours is deliciously simple. These recipes come together with the casual ease you’d expect to find in a neighborhood trattoria.
|Pancetta, Cherry Tomato, Burrata and Scallion Pizza||Lemon-Raspberry Crostata|