The Barbuto Cookbook: California-Italian Cooking from the Beloved West Village Restaurant

“The recipes in this book, including the chicken, are simple affairs, often amounting to a centerpiece protein precisely cooked, then dressed with a salad or vegetable and sauce. His baked hake with leeks is a fine example. Cauliflower soup and cacio e pepe are two recipes worth whipping up on short notice. Pizza-making and pastas are covered in depth.” —Florence Fabricant, New York Times The Barbuto Cookbook Antipasti (includes soups) Salads Primi—Pasta, Risotto and Grains Fish and Seafood Poultry Carne Contorni—Vegetables Sauces, Oils, and Pestos