16.05.2011 12.Ijar, 5771 Tag 27 des Omer
The fennel-fish connection: In contrast to many chefs who pay lip service to simplicity and give recipes for elaborate dishes, Jonathan Waxman is true to his word.
I enjoy hearing about the successes of my classmates from La Varenne cooking school in Paris, and so I was pleased to see Jonathan Waxman’s new book, Italian, My Way. Back in 1976, we were together at the cooking school, which Waxman attended after retiring from his career as a professional trombonist. He has become a well-known New York chef and owner of the Italian restaurant Barbuto.
Waxman writes of his fondness for simplicity in cuisine, especially when it comes to fish. “Italians like their fish simple. Roasted, poached or, best of all, grilled. Served with little more than lemon and olive oil, the true flavor of the particular fish stands out.”…