Jody Williams trained with Thomas Keller at Rakel and Lidia Bastianich at Felidia, and she traveled and worked in some of the best kitchens in Italy and France. In New York City she has headed the kitchens at notable restaurants like Giorgione, Gusto, and Keith McNally's Morandi and Gottino. She opened Buvette in 2010, which has been voted one of New York's Top 10 Restaurants by Travel and Leisure. Williams's cooking has been praised in such publications as the New York Times, Martha Stewart Living, Travel and Leisure, Gourmet, Glamour, the New Yorker, the Wall Street Journal, New York Magazine, the Village Voice, Time Out New York, and Grub Street. She has also appeared a number of times on The Martha Stewart Show and several times as a judge on the Food Network's hit show Chopped.
Buvette is a valentine to Jody Williams' beloved West Village
gastrotech, which has a passionate following. Jody has produced a
simple book with her ingredient-centered philosophy and attention
to detail. She is truly a master of the Mediterranean aesthetic.
--Jim Lahey, Owner/founder, Sullivan Street Bakery
Buvette, my favorite bistro in New York City, is an exquisitetreasure that should be wrapped in a Tiffany's blue box. Now comes Buvette the cookbook, a sparkling registry for the jewels of Jody Williams' kitchen. This book is bursting with recipes that will help turn a reader's kitchen into their very own gastrotheque. --Nancy Silverton, co-owner of Mozza and founder of La Brea Bakery
If I had to describe Buvette, the cookbook, in one word, it would bePASSION - in all caps. This book is more than a set of recipes and stories, it's an invitation to live. It's a gem and a must-have on so many levels. --Carla Hall, Co-Host, ABC's The Chew
Jody Williams has crafted a career out of delivering big flavors in small, elegant packages. --Grub Street, 2013
Open this book and walk through the doors of the delicious celebration that is Buvette. Jody Williams invites you to cook by hand as she shares memories of simple yet sublime must try recipes. I am inspired to make every one of them...and I think I will! --Sherry Yard, Chef/Owner Helms Bakery and author of Secrets of Baking
The chocolate mousse and apple tart can turn the rest of the day into a dream. --Pia Catton, Wall Street Journal
This book is a treasure! The purity of ingredients and a charming French aesthetic are combined so beautifully that you want to taste every dish and cook them too! ---Alice Waters, chef, author and proprietor of Chez Panisse
You can feel Jody William's passion and talent for great REAL cooking and food come through these beautiful pages. Her food is comforting, sophisticated and oh so delicious. From the Croque Monsieur to the Tarte Tatin--I want to eat it all! --Suzanne Goin, author of The A.O.C. Cookbook