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Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics Hardcover – April 5, 2011
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“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
Top Customer Reviews
Unfortunately, the book has some inconsistensies that can lead to disasters. For example, the biscotti recipe calls for 11 cups of ingredients, for "one dozen" cookies. I suspect that restaurant service quantities were provided, and not broken down. There is also a recipe for a 7 hour roast leg of lamb. That, in and of itself, is fine, but the instructions call for roasting at 350. If you roast for 7 hours at 350, you will get charcoal. Guaranteed.
Experienced cooks will know how to fix these things as they find them, but if you're picking it up thinking "I like simple, Chef Waxman is the King of Simple," with no "chops" in the kitchen, you're going to run into a roadblock or two. If something doesn't sound quite right, ask someone. The recipes are basically good, but they need massaging.
I will buy another copy as a gift for an Italian friend who passionately loves to cook and is a superb cook. There are fun twists in this book and I'm sure she will like Waxman's approach as much as I do.
The cooking techniques are simple and straightforward, the ingredients are not impossible to find, and (so far) nothing requires a huge amount of prep time. Will I start making my own pasta as highlighted in several recipes? Not at all likely, but I'm pretty sure I can figure out a way to use store-bought fresh pasta and enjoy the food just as much. A great addition to my cookbook repertoire.
The recipes are detailed and contain antedotes on how he found the recipe and give some intriguing stories. The book contains not one color photo but more than a few black and white ones. The recipes are mostly nothing new. It's in the execution that the book helps with. He explains little things like how long to keep pizza dough fermenting or how to make fresh pasta. My other favorite part of the book is the section where he recommends cooking utensils, pans, juicers, processors, ect. Not many Chefs recommend items without being sponsored (***which he very well may be but I didn't see any disclaimer). Overall, I think this paints an American Chef in a more Italian light and explains some great simple recipes to help people learn some good Italian cooking.
Most Recent Customer Reviews
Love the cookbook, but is really silly for Amazon to ask fictional questions about a cookbook :)Published 2 months ago by S. Pirtle
Excellent content. Not a lot of pictures but Chef Waxman describes really well. Recipes are solid and easy to execute.Published 3 months ago by Megan Favreau
Had the pleasure of eating at tasting table at his New York restaurant. Great. Immediately wanted some recipes. Great book.Published 9 months ago by John Watts
Waxman is a great cook and a great teacher. I watched his demonstrations on Panna so bought his cookbook. It doesn't disappoint.Published 20 months ago by Kit