Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies & Olives, How to Cook a Wolf, and Tavolàta

Ethan Stowell, Author, Leslie Miller, Author, Geoffrey Smith, Photographer
Ethan Stowell and Leslie Miller, Ten Speed, $35 (240p) ISBN 978-1-58008-818-3
Reviewed on: 09/06/2010
Release date: 09/01/2010
Open Ebook - 1 pages - 978-1-299-23664-6
Open Ebook - 340 pages - 978-1-60774-081-0
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The title's "new" claim is apt; this is no red-sauce cookbook. The proprietor of three popular, ingredient-driven, Italian-inspired Seattle restaurants presents a collection of recipes rich with flavor and often featuring intriguing taste combinations. Cavatelli with cuttlefish, spring onion, and lemon has a hit of spice from chili flakes, and a roast quail is stuffed with pancetta, lacinato kale, and sage. As with any good chef-written book, readers will find gems of kitchen wisdom—like which parts of watercress to use in a salad and how to prepare beef to make carne cruda with the perfect texture—casually sprinkled throughout. A humorous chapter on cheese and desserts includes such intriguing presentations as La Tur with oven-roasted tomato; lemon verbena panna cotta with poached peaches; and roasted figs with chocolate-espresso ganache. Like the other recipes in the book, these showcase fresh ingredients and have a decidedly modern feel. (Oct.)
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