BUVETTE

A celebration of casual but elegant dining and entertaining by one of New York City's most beloved chefs and Paris's rising star

This stunningly beautiful book perfectly reflects the simple yet sophisticated culinary aesthetic offered by one of New York's most beloved restaurants, Buvette in Greenwich Village. It's a tiny French-style “gastrotheque” with a huge and devoted following of local diners and bold face names, including Martha Stewart, Alice Waters and Mario Batali (who is contributing a foreword to the book.) Buvette was recently voted one of New York's top restaurants by Travel & Leisure and Best New York City Breakfast by Zagats. A branch of Buvette has just opened in Paris to rave reviews and overflow crowds.
In Buvette, founder and chef Jody Williams celebrates this new style of informal eating and uncomplicated entertaining that is so popular today, but with a polished, delicious flair. Jody shows the home cook how to create casual yet memorable meals without spending a lot of money or time. She combines elements of Italian and French bistro cooking using refined taste combinations, but prepared in simple ways to make unforgettable dishes. The comfortable yet intriguing ethos Jody has pioneered will make everyone's meals and gatherings a pleasure. In addition to the recipes, Williams also offers suggestions for creating an interesting table using varied, “mis-matched,” and antique plates, silverware, serving pieces and linens, from your shelves or the flea market. She is also a pro at helping to think creatively about serving food, such as scooping ice cream into a tea cup, or serving chocolate mousse in a silver tablespoon. The recipes include such inspired choices as Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Roasted Heirloom Apples Stuffed with Pork Sausage, Chocolate on a Spoon, and her special Tarte Tatin. There are sections on Aperitifs and Cocktails and Coffees and Teas and helpful sidebars that offer useful tips on everything from building a bar to removing wine stains from your table linens. With gorgeous photography by Gentl and Hyers and surprisingly effortless recipes, this is the book cooks will turn to again and again.

About the Author
Jody Williams pursued her culinary training at Thomas Keller's Rakel and Lidia Bastianich's Felidia. She has traveled extensively through Italy and France and has headed the kitchens at notable New York City restaurants Il Buco, Giorgione, Gusto, and Keith McNally's Morandi. Jody's cooking has been praised in numerous national publications and she has appeared several times as a judge on the Food Network's hit show “Chopped.” She now operates two beloved restaurants in Greenwich Village in New York City, Buvette and Via Carota.