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Sneak Peek: Barton G. Weiss's The Big Dish Cookbook

by Hillary Dixler Canavan

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Hillary Dixler Canavan is Eater's restaurant editor and the author of the publication's debut book, Eater: 100 Essential Restaurant Recipes From the Authority on Where to Eat and Why It Matters (Abrams, September 2023). Her work focuses on dining trends and the people changing the industry — and scouting the next hot restaurant you need to try on Eater's annual Best New Restaurant list.

[Photos: Courtesy of Rizzoli]

2014 is shaping up to be a big year for the famously splashy Miami empire builder Barton G. Weiss: Not only is there a long awaited Los Angeles expansion, Weiss is publishing his first, highly anticipated cookbook in celebration of the 10th anniversary of Barton G. The Restaurant in Miami. In The Big Dish: Recipes to Dazzle and Amaze from America's Most Spectacular Restaurant, Weiss aims to help readers create "unforgettable food and over-the-top presentations" with dishes where nothing "is quite what it seems on first inspection." Case in point, a recipe for a cheese board with biscotti disguised as toast and cheesecakes disguised as wheels of brie. The Big Dish comes out from Rizzoli in May (pre-order on Amazon); take a look inside below:

· The Big Dish: Recipes to Dazzle and Amaze from America's Most Spectacular Restaurant [Amazon]
· All Cookbook Coverage on Eater [-E-]

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