jonathan waxman is here. in 1970 he gave up a careers as a professional trombonist to attend cooking school in paris. after working along side alice waters, he helped bring new american cuisine to new york city with his restaurants jams in washington park. in 2003 he opened barbuto. his new cookbook italian my way shares many of the recipes he serves there. i am pleased to have jonathan waxman at this table, not only do i eat at his restaurant but he is my friend and i'm pleased to have him at this table finally. welcome. >> thank you very much, charlie. >> rose: i know how much you love cooking. i know how good you are. why does one write a cookbook. >> you know, funny. writing a cookbook is a little like eating a pound of sand. >> rose: a pound of sand. >> you know, it's the most daunting experience of one's life. because what you do on a daily basis as a chef, you know what, it's kind of fun. it's something that you really enjoy doing. and as i get older i love it more. >> rose: you love what, cooking more