In Il Buco, written with Joshua David Stein, Donna Lennard shares her incredible journey from antique shop owner to award-winning restaurateur and taste-maker. She reflects on the iconic ingredient-driven, farm-to-table Italian cooking that seduced palates and earned the loyalty of notoriously discriminating New York diners. Donna also expounds upon the essential elements of good eating and good living she learned over the restaurant’s nearly three-decade history. Both a cookbook and a deeply personal journey through the places and with the people who have influenced the restaurant’s ethos the most, Il Buco includes the beloved best-of dishes from the kitchen’s roster of now-famous chefs: Ignacio Mattos’s Black Kale Salad, Justin Smillie’s Bucatini Cacio e Pepe, and Sara Jenkins’s Porchetta alla Romana, to name a few. It also includes profiles of the artisans whose craftsmanship evokes the warm Mediterranean patinas that have enhanced the restaurants’ atmosphere over the years.
Hardcover, 320 pages