Italian, My Way: More Than 150 Simple and Inspired Recipes That Breathe New Life into Italian Classics

Waxman shares brasserie-style dishes inspired by his West Village restaurant, Barbuto. Careful not to fall into the ubiquitous, overly simplified style of cooking that currently crowds bookstore shelves, Waxman ups the ante, jazzing up a burrata and tomato salad with lavender blossom, and tossing crabmeat with jalapeño and mint before adding it to angel hair pasta. Judging by his reverence for fresh, seasonal ingredients and patience, above all, it's obvious his early career alongside Alice Waters at Chez Panisse has stayed close to Waxman's heart. While readers will find perennial standards like spaghetti alla carbonara, minestrone, pork chops alla milanese, and tiramisu, they'll be able to supplement these basics with unique, bold ideas like blood oranges with shaved raw fennel and black olives, or cast-iron seared whole lobster. Moreover, Waxman's lively narratives of his travels around the Tuscan countryside and precise instructions will entice even novices to try their hand at some of the more arduous and ambitious techniques. Organized by course, this excellent volume offers plenty of family-friendly dishes as well as artful vegetarian options and more grandiose ventures like Christmas goose. (Apr.)