Buvette, Williams


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If you’ve ever been to New York City’s West Village, you might have gotten the recommendation to dine at Buvette. If you were smart, you took it. Its quaint Parisian bistro energy sets the tone for its carefully curated menu of perfectly luxurious dishes. No stranger to butter, bread, cheese and wine need apply.

Jody Williams, owner of Buvette, shows the home cook how to create casual, polished meals without spending a lot of money or time. She has a certain aesthetic that is a combination of Italian and French bistro cooking in that she uses sophisticated taste combinations, but prepared in simple ways to make unforgettable dishes.

Enjoy recipes like Ricotta Fritters, Carrot Spoon Bread, Shaved Brussels Sprouts with Pecorino and Walnuts, Potato Chips with Rosemary Salt, Scallops with Caper Brown Butter, Ratatouille, 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. Also included: 25 sidebars that offer useful tips on everything from building a bar to removing wine stains. 


1.2" H x 10.1" L x 8.3" W, hardcover

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