To Alice Waters, Ruth Reichl, Thomas Keller, Bobby Flay, Deborah Madison, and other movers and shakers of the food world, Jonathan Waxman is a culinary giant who has helped invent contemporary American cooking. His exuberant style ushered in a new spirit of excitement in food. The forceful flavors of his dishes are unabashedly rustic and engagingly straightforward.

In A Great American Cook, Waxman presents his greatest recipes to the home cook for the first time. They include: Red Pepper Pancakes with Corn Sauce and Smoked Salmon, a classic appetizer he created when he ran the kitchen of Chez Panisse Crispy Chicken and Goat Cheese Burritos, one of his most-ordered items His signature Grilled Chicken with JW Fries, the dish that made him famous Pizza with Bacon, Scallions, Parmesan, and Tomatoes, his favorite family supper “Restaurant-Style” Vegetables, the colorful accompaniment to any main dish Waxman's motto: Let your ingredients do the talking. Lighten up! Enjoy yourself!

Called a 'culinary comet' by the New York Times, Jonathan Waxman trained in France, then returned to the United States as chef at Chez Panisse and Michael's in California. In 1984, he brought California to the east coast, with the opening of the celebrated Jams restaurant. He has been the chef-owner of various other restaurants since then, including Buds, Hulot's, and Washington Park, all in New York City, Jams London, Table 29 in Napa, and now Barbuto. He resides in New York City, New York.