The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant Hardcover – Picture Book, September 29, 2020

I bought this book solely for the chicken recipe after visiting Barbuto a few times. I would say this book was entirely worth the purchase based solely off of that delicious recipe. I have done a few other recipes (kale caesar is also incredible) but keep coming back to the chicken. Try it!

I really liked eating at this restaurant recently. I was disappointed to find that there were many errors in the recipes such as amounts, and some regarding process. However, fortunately, I found the errata corrections on a loose page at the back of the cookbook. I think that, as a courtesy, the fact of errors should be disclosed up front so that people won't be disappointed or perhaps not notice the corrections before they try a recipe. I edited my copy by placing an asterisk on the recipes in question and actually writing corrections directly on the pertaining recipe. The Errata page is still in the book for reference. The flip side of that paper has metric equivalents, which is handy. Overall, it is still a great cookbook.

This is Waxman at his best. If you love food, you MUST have this book in your kitchen and cook from it often!!!

The recipes are very well, written. The story of how this restaurant came about and his story is very interesting.

Like many fans of Barbuto, I have been anxiously waiting for Jonathan Waxman to publish a book of recipes of Barbuto’s best. The book does not disappoint; all of Barbuto’s “greatest hits” are included in the book.My copy arrived yesterday and I purchased all of the ingredients to make kale salad and the sausage ragu pasta. Unfortunately, the ragu recipe neglected to include the amount of water that you are supposed to add to the sauce. Similarly, someone fell asleep at the switch when editing the intro for the shrimp risotto recipe as they describe how the “white wine and herbs balance the exciting taste of the clams...” while the recipe calls for rosé and, of course, no clams.I am still very excited about the book, and loved reading Jonathan Waxman’s narrative about Barbuto and its recipes. I’m sure I will be able to figure out how to adjust for what is missing in the recipes, but I sure wish someone had taken the time to proofread the book!

Jonathan Waxman is a chef to be imitated. He developed an institution that defined the food culture of the west village and to have a small piece of it at home is truly precious. Thank you Jonathan!

Initially very excited about this book. Made a few recipes that were great. Then worked on the Biga and pomodoro and saw all the issues people are having. There is something very wrong with the biga as it is by no means a dough, more of a liquid ( I made it twice to insure I didn’t make a mistake). And in the pomodoro recipe is says both to cook for 2 hours and for 4 hours. Recipes are awesome. Wish they had tested done even bare minimum editing.

Lots of areas where a second set of eyes would have noticed misspellings, or areas where recipe instructions are completely missing... poorly written and or edited overall. Disappointing as we’re fans of Barbuto in NYC.

Love his restaurants and was happy to see that his signature dishes are in this book~ would have given it a 5 star but cover of book had a rip.

Was one of my favorites Italian joints in NY. Great cook book

This book made a great Xmas present.