“Nobody does simple and seasonal better than Jonathan Waxman. His new book is full of recipes that not only teach Italian cooking, but simplicity itself. Way to go, big boy.”
“Jonathan Waxman has been at the forefront of modern American cooking for decades, and has always prepared delicious food in an exquisitely simple and straightforward way. At Barbuto, he has redefined simple Italian food, and he continues to raise the bar of poetic tastiness for me and every chef I know. This book makes me want to share the beauty of magnificent, simple, perfect food with Jonathan, our families, and our best pals.”
“Jonathan cooks the food I want to eat. He is one of the great cooks I know.”
"My number one mentor."
“Jonathan understands food on a level that captures the soul of cuisine. Italian cuisine is about great ingredients and honest treatment. He makes that clear in this love affair with great food.”
—Rick Moonen, Top Chef
Master and author of Fish Without a Doubt
"Jonathan Waxman is immune to culinary fad and fashion and brings an old souls understanding of food tradition and core values to his work. He is also quite possibly the best natural, instinctual cook I know."
“Jonathan’s book inspires me to spend more time in the kitchen. He’s such an amazing chef, I would eat this book.”
—Caleb Followill, Kings of Leon singer and guitarist
“Jonathan Waxman is a chef’s chef, and he is frequently my chef because Barbuto, his restaurant, is the place I go for my favorite food. Jonathan is not only a master cook, he is a world class communicator. In Italian, My Way
, Jonathan takes the mystery and complexity out of Italian cooking.”
About the Author
first stepped into the culinary scene in 1970 when he retired from his career as a professional trombonist to enroll in the La Varenne cooking school in Paris. After working at the prestigious Chez Panisse alongside Alice Waters, he brought New American cuisine to New York City by opening the restaurants Jams and Washington Park. For his contributions to the culinary world, Jonathan was named one the most influential Americans by Esquire
magazine. Today, he is the chef-owner of Barbuto, an Italian brasserie in New York City. He resides in Manhattan with his wife and three children.