Crudo of sole freckled with Fresno chile. Raw kale leaves shiny with anchovy vinaigrette. Glistening gnocchi sauteed in butter, olive oil, and broccoli rabe. If the vibes of these dishes remind you of California, Italy, and a bit of France, you get the drift of Chef Jonathan Waxman’s cooking.

The chef just published his third culinary opera, “The Barbuto Cookbook,” written from the open floor of his 16-year old Italian restaurant in the West Village (to be precise, this is the restaurant’s second location). The cookbook flows from pizza to pastry and cocktails, leaving behind none of his rustic signature dishes.