{"product_id":"ethan-stowells-new-italian-kitchen-isbn-9781580088183","title":"Ethan Stowell's New Italian Kitchen","description":"\u003cp\u003eWelcome to \u003ci\u003eEthan Stowell’s New Italian Kitchen\u003c\/i\u003e--not so much a place as a philosophy. Here food isn’t formal or fussy, just \u003ci\u003efocused, \u003c\/i\u003ewith recipes that honor Italian tradition while celebrating the best ingredients the Pacific Northwest has to offer. We’re talking about a generous bowl of steaming handmade pasta--served with two forks for you and a friend. Or perhaps an impeccably fresh crudo, crunchy cucumber and tangy radish accenting impossibly sweet spot prawns. Next up are the jewel tones of a beet salad with lush, homemade ricotta, or maybe a tangle of white beans and clams spiked with Goat Horn pepper--finished off with a whole roasted fish that begs to be sucked off the bones. Oh, some cheese, a gooseberry compote complementing your Robiola, or the bittersweet surprise of Campari sorbet.  \u003cbr\u003e \u003cbr\u003eThis layered approach is a hallmark of Ethan’s restaurants, and in his \u003ci\u003eNew Italian Kitchen, \u003c\/i\u003ehe offers home cooks a tantalizing roadmap for re-creating this style of eating. Prepare a feast simply by combining the lighter dishes found in “Nibbles and Bits”—from \u003cb\u003eSardine Crudo with Celery Hearts, Pine Nuts, and Lemon\u003c\/b\u003e to \u003cb\u003eCrispy Young Favas with Green Garlic Mayonnaise\u003c\/b\u003e—or adding recipes with complex flavors for a more sophisticated meal. Try the luscious \u003cb\u003eCorn and Chanterelle Soup\u003c\/b\u003e from “The Measure of a Cook;” or the \u003cb\u003eCavatelli with Cuttlefish, Spring Onion, and Lemon \u003c\/b\u003efrom\u003cb\u003e \u003c\/b\u003e“Wheat’s Highest Calling.”\u003cb\u003e \u003c\/b\u003eUp the ante with\u003cb\u003e \u003c\/b\u003ea stunning \u003cb\u003eDuck Leg Farrotto with Pearl Onions and Bloomsdale Spinach\u003c\/b\u003e from “Starches to Grow On,” or choose one of the “Beasties of the Land,” like \u003cb\u003eSkillet-Roasted Rabbit with Pancetta-Basted Fingerlings\u003c\/b\u003e. Each combination will nudge you and your guests in new, unexpected, and unforgettable directions. \u003cbr\u003e \u003cbr\u003eEvery page of \u003ci\u003eEthan Stowell’s New Italian Kitchen\u003c\/i\u003e captures the enthusiasm, humor, and imagination that make cooking one of life’s best and most satisfying adventures. It’s got to be good--but it’s also got to be fun.\u003c\/p\u003eix \u003cb\u003eAcknowledgments\u003c\/b\u003e\u003cbr\u003e1 \u003cb\u003eIntroduction\u003c\/b\u003e\u003cbr\u003e3 \u003cb\u003eA Note on Ingredients\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e\u003cb\u003eNibbles and Bits\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e8 Baked Stellar Bay Kusshi Oysters with Garlic Breadcrumbs and Oregano\u003cbr\u003e10 Bruschetta with Smashed Chickpeas and Grilled Lamb’s Tongue\u003cbr\u003e11 Crispy Young Favas with Green Garlic Mayonnaise\u003cbr\u003e13 Beef Carpaccio with Preserved Pecorino Sardoand Arugula\u003cbr\u003e14 Carne Cruda with Anchovy and Garlic\u003cbr\u003e18 Fried Artichokes Pangratatto\u003cbr\u003e21 Fried Ipswich Clams with Sorrel Aioli \u003cbr\u003e23 Fun with Geoduck\u003cbr\u003e24 Geoduck Crudo with Fennel and Radish \u003cbr\u003e24 Geoduck Scramble with Crème Fraîche\u003cbr\u003e25 Manila Clams on the Half Shell with Fennel,Lemon, and Chiles \u003cbr\u003e26 Sardine Crudo with Celery Hearts, Pine Nuts,and Lemon\u003cbr\u003e28 Marinated Octopus \u003cbr\u003e29 Pickled Vegetables\u003cbr\u003e31 Sea Bass Crudo with Vanilla Oil, English Peas,and Mint \u003cbr\u003e32 Soft-Shell Crab Bruschetta with Spring Garlic Aioli\u003cbr\u003e32 Spot Prawn Crudo with Chile and Mint\u003cbr\u003e34 Frittata with Morels and Savory\u003cbr\u003e35 Bruschetta with Fresh Ricotta and Pine NutSalsa Verde\u003cbr\u003e37 Soft-Boiled Eggs with Anchovy Mayonnaise\u003cbr\u003e38 Shigoku Oysters on the Half Shell withAccompaniments \u003cbr\u003e39 Uni Spoons \u003cbr\u003e \u003cbr\u003e\u003cb\u003eThe Measure of a Cook: Soups\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e42 Soups with Artichokes\u003cbr\u003e42 Essence of Artichoke Soup\u003cbr\u003e42 Farro and Artichoke Soup\u003cbr\u003e44 Mediterranean Mussel and Chickpea Soup withFennel and Lemon\u003cbr\u003e46 Clam Brodetto\u003cbr\u003e47 Parmesan Brodo \u003cbr\u003e48 Oxtail Soup with Farro and Root Vegetables\u003cbr\u003e51 Farmers’ Market Soup\u003cbr\u003e52 English Pea Soup with Poached Duck Egg\u003cbr\u003e53 Kabocha and Porcini Soup\u003cbr\u003e54 Corn and Chanterelle Soup\u003cbr\u003e56 Heirloom Tomato Soup with Garlic Croutons\u003cbr\u003e57 Sorrel and Yogurt Soup\u003cbr\u003e \u003cbr\u003e\u003cb\u003eStarches to Grow On: Gnocchi, Polenta, Risotto, and Farrotto\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e60 Basic Potato Gnocchi\u003cbr\u003e63 Gnocchi with Morels and Fried Duck Egg\u003cbr\u003e64 Ricotta Gnocchi with Beef Short Rib Ragu\u003cbr\u003e66 Polenta Master Recipes\u003cbr\u003e66 Soft Polenta\u003cbr\u003e66 Firm Polenta\u003cbr\u003e68 Sautéed Chicken Livers with Mushrooms andOnions on Soft Polenta\u003cbr\u003e69 Grilled Polenta with Heirloom Tomatoes andPounded Anchovy Sauce\u003cbr\u003e70 Sautéed Polenta with Hedgehog Mushroomsand Aged Provolone\u003cbr\u003e71\u003cb\u003e \u003c\/b\u003eA Trio of Spring Risottos \u003cbr\u003e71 Spring Garlic Risotto\u003cbr\u003e72 Ramp Risotto with Shaved Porcini\u003cbr\u003e73 Artichoke Risotto\u003cbr\u003e74 Clam Risotto with Lemon\u003cbr\u003e76 Butternut Squash Risotto with Hazelnut Oil\u003cbr\u003e77 Farrotto with English Peas and Morels\u003cbr\u003e79 Duck Leg Farrotto with Pearl Onions andBloomsdale Spinach\u003cbr\u003e \u003cbr\u003e\u003cb\u003eWheat’s Highest Calling: Pasta\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e84 Pasta Master Recipes\u003cbr\u003e84  Egg Pasta\u003cbr\u003e84  Semolina Pasta\u003cbr\u003e89 Braised Rabbit Paws with Radiatore\u003cbr\u003e90 Linguine with Shrimp\u003cbr\u003e91 Cavatelli with Cuttlefish, Spring Onion, and Lemon \u003cbr\u003e92 Fava Bean Agnolotti with Snails and Herbed Butter\u003cbr\u003e95 Gnocchetti with Pancetta, Chanterelles, and Mint\u003cbr\u003e96 Tagliarini with Totten Virginica Oysters, Prosecco,Chives, and Cream \u003cbr\u003e97 Maloreddus with Squid, Tomato Sauce, and Lemon\u003cbr\u003e98 Spaghetti with Garlic, Chile, and Sea Urchin\u003cbr\u003e100 Trofie with Nettle Pesto\u003cbr\u003e102 Pappardelle with Tomato Sauce and MarinatedPecorino Sardo\u003cbr\u003e103 Bigoli with Grilled Sardines and Fennel\u003cbr\u003e104 Duck Egg Ravioli with Ricotta and Swiss Chard\u003cbr\u003e105 Switch-Hitting Clams with Ramps\u003cbr\u003e106 Cannelloni with Braised Pork Cheeks andSweet Cicely \u003cbr\u003e \u003cbr\u003e\u003cb\u003eSomething Foraged, Something Green: Salads, Vegetables, and Sides\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e110 Baby Beet Salad with Fresh Ricotta\u003cbr\u003e111 Endive Salad with Creamy Meyer Lemon Vinaigrette \u003cbr\u003e112 Seared Rabbit Loin with Frisée and Pancetta\u003cbr\u003e115 Lentils with Pancetta\u003cbr\u003e116 Fried Cauliflower with Ham Hock\u003cbr\u003e119 Lobster Mushrooms with Preserved Garlic, Parsley, and Oregano\u003cbr\u003e120 Miner’s Lettuce, Fava Beans, English Peas, and Spring Garlic with White Balsamic Vinaigrette\u003cbr\u003e121 Shaved Artichoke and Wild Watercress Salad\u003cbr\u003e122 Blood Orange Salad with Shallot andTaggiasca Olives \u003cbr\u003e125 Rapini with Garlic, Chile, and Lemon\u003cbr\u003e126 Delicata Squash with Chestnut Honey\u003cbr\u003e127 Puntarelle with Anchovy, Garlic, and Parsley Dressing\u003cbr\u003e128 Pickled Mackerel Salad with Watercress, Radish,and Pistachio\u003cbr\u003e131 Roasted Fingerling Potatoes and Artichokes with Garlic and Thyme \u003cbr\u003e132 Company Alligator Pear \u003cbr\u003e135 Panzanella with Crispy Pig’s Ear\u003cbr\u003e137 Potato and Asparagus Salad with Home-Cured Bacon and Egg\u003cbr\u003e138 Thumbelina Carrots with Orange and Mint\u003cbr\u003e140 Pheromone Salad (Shaved Porcini Salad)\u003cbr\u003e141 Swiss Chard with Pine Nuts and Golden Raisins\u003cbr\u003e \u003cbr\u003e\u003cb\u003eBeasties of the Land . . .\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e144 Braised Pork Jowls with the Maligned Mélange \u003cbr\u003e146 Home-Cured Bacon\u003cbr\u003e148 Lamb Chops with Finger Favas\u003cbr\u003e149 Venison Loin with Cipollini Agrodolce\u003cbr\u003e150 Veal Sweetbreads with Parsley, Capers, and Lemon\u003cbr\u003e152 Seared Duck Breast with Sugared Figs and Arugula\u003cbr\u003e153 Braised Veal Cheeks with Grilled Ramps and Porcini\u003cbr\u003e155 Skillet-Roasted Rabbit with Pancetta-Basted Fingerlings\u003cbr\u003e156 Roast Quail Stuffed with Pancetta, Lacinato Kale, and Sage\u003cbr\u003e158 Pan-Roasted Squab with Spring Garlic Compote\u003cbr\u003e159 Party Meats\u003cbr\u003e159  Party Tripe on Soft Polenta\u003cbr\u003e160  Zatar-Rubbed Leg of Goat with Fresh Chickpeas, Spring Onion, and Sorrel\u003cbr\u003e162  Grilled T-Bone with Garlic, Lemon, and Controne Beans\u003cbr\u003e163  Italian “Tacos”\u003cbr\u003e \u003cbr\u003e\u003cb\u003e. . . and Sea\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e167 Grilled Sardines with Baby Fennel, Capers, and Taggiasca Olives\u003cbr\u003e168 Mob-Hit Squid\u003cbr\u003e170 Fluke with Radish and Citrus Relish \u003cbr\u003e171 Ode to the Northwest (with a Nod to Cincinnati)\u003cbr\u003e172 Roasted Skate Wing with Brown Butter and Potatoes \u003cbr\u003e174 Black Bass with Thyme, Lemon, and Garlic\u003cbr\u003e175 Poached Black Bass with Spring Garlic and Mint \u003cbr\u003e177 Seared Scallops with Chanterelles and Parsnip and Pear Purée\u003cbr\u003e178 Steamed Clams with Guanciale and Sorrel \u003cbr\u003e179 Prosciutto-Wrapped Soft-Shell Crab Cigars with Shaved Radish and Arugula Salad \u003cbr\u003e181 Grilled Mackerel with Crispy Potatoes and Caperand Preserved Lemon Sauce\u003cbr\u003e \u003cbr\u003e\u003cb\u003eCheese for the Civilized and Desserts for the Rest of You\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e184 Goat Cheese with Chestnut Honey andHazelnut Dust \u003cbr\u003e185 Ginepro with Gin-Soaked Pear \u003cbr\u003e186 La Tur with Oven-Roasted Tomato Petals \u003cbr\u003e189 Lemon Verbena Panna Cotta with Poached Peaches\u003cbr\u003e190 Robiola with Gooseberry Compote \u003cbr\u003e191 Cacio Faenum with Baked Apricot and Almond Purée \u003cbr\u003e192 Rhubarb Soup with Prosecco\u003cbr\u003e193 Roasted Figs with Chocolate-Espresso Ganache \u003cbr\u003e194 Chocolate Ice Cream\u003cbr\u003e195 Toasted Walnut Ice Cream\u003cbr\u003e196 Pear–Star Anise Ice Cream\u003cbr\u003e197 Melon Sorbet\u003cbr\u003e199 Campari–Blood Orange Sorbet\u003cbr\u003e200 Blueberry-Basil Sorbet\u003cbr\u003e201 Espresso Granita with Grappa Cream\u003cbr\u003e202 Zabaglione with Mixed Berries\u003cbr\u003e203 Cardamom Sablés \u003cbr\u003e204 Pie Cookies\u003cbr\u003e205 Pine Nut Crumbles\u003cbr\u003e206 Almond Cake with Bay-Poached Queen Anne Cherries\u003cbr\u003e208 Chocolate Pumpkin Tart\u003cbr\u003e \u003cbr\u003e\u003cb\u003eBuilding Blocks: Condiments, Sauces, and Staples\u003c\/b\u003e \u003cbr\u003e \u003cbr\u003e216 Basic Tomato Sauce\u003cbr\u003e217 Mayonnaise\u003cbr\u003e217 Preserved Garlic\u003cbr\u003e218 Preserved Lemons\u003cbr\u003e218 Preserved Pecorino Sardo\u003cbr\u003e219 Salsa Verde\u003cbr\u003e220 Garlic Breadcrumbs\u003cbr\u003e220 Basic Chickpeas“When acclaimed Seattle chef Ethan Stowell set out to write a cookbook, his goal was to create one that inspires home cooks but doesn't take itself too seriously -- a tall order for any chef-driven book. But \"Ethan Stowell's New Italian Kitchen\" achieves all that and more, showcasing the refined but unfussy Italian-meets-Pacific Northwest dishes that earned Stowell multiple James Beard Award nominations.”\u003cbr\u003e—Portland Oregonian, Best of 2010, 12\/21\/10\u003cbr\u003e\u003cbr\u003e“Ethan Stowell is to Italian food what David Chang is to Asian food, not a purist but a flavor junkie and a stickler for quality. Both make big bold food and manage to coax the most flavor out of everything they make. They seduce you with texture and intensity. They are not about authenticity, but about creating fantastic food. Hallelujah!”\u003cbr\u003e—Cooking with Amy, Top Cookbooks 2010, 12\/18\/10\u003cbr\u003e\u003cbr\u003e“Baked Stellar Bay Kusshi oysters with garlic breadcrumbs, cannelloni with braised pork cheeks and sweet cicely, zatar-rubbed leg of goat with fresh chickpeas and sorrel -- this is the gutsy Northwestern spin that Seattle chef Ethan Stowell puts on Italian cuisine. Big flavors, local ingredients and compelling flavor combinations are the hallmarks of his recipes.”\u003cbr\u003e—L.A. Times, 12\/9\/10\u003cbr\u003e\u003cbr\u003e“The celebrated Seattle chef offers his brash take on nose-to-tail Italian. Party tripe on soft polenta for everyone!” \u003cbr\u003e—The New York Times Book Review, Web Extra: 25 More Cookbooks, 12\/3\/10\u003cbr\u003e\u003cbr\u003e“Crazy for the soft-boiled eggs with anchovy mayo at How to Cook a Wolf on Queen Anne? (I am!) You'll find the recipe here. Ever wonder how to clean a geoduck? (I have.) Chef Ethan Stowell provides the pictorial process, and a recipe for geoduck crudo — just like they serve at his Capitol Hill comer Anchovies \u0026amp; Olives. And of course, there's a whole chapter on pasta, fresh and dried (the star of the show at Tavolata in Belltown).”\u003cbr\u003e—Seattle Times, 12\/2\/10\u003cbr\u003e\u003cbr\u003e“Above the rank and file of Italian cookbooks.”\u003cbr\u003e—StarChefs.com, Top 10 Cookbooks 2010: Honorable Mention, November 2010\u003cbr\u003e\u003cbr\u003e\"The perfect homage to traditional Italian cooking – but sexier! Dive into this one; \u003ci\u003eNew Italian Kitchen\u003c\/i\u003e\u003cb\u003e \u003c\/b\u003eis fun, delicious and guaranteed to get the creative kitchen juices flowing!\"\u003cbr\u003e—Guest blogger Kathy Casey, Al Dente, Amazon food blog, 11\/15\/10\u003cbr\u003e\u003cbr\u003eThe 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.) \u003cbr\u003e—Publishers Weekly, 9\/6\/10\u003cbr\u003e\u003cbr\u003e\"\u003ci\u003eEthan Stowell's New Italian Kitchen\u003c\/i\u003e is not only a great collection of accessible recipes that compel one to start cooking right away, and it also reveals a chef with soul. This book perfectly captures the spirit of Ethan and his team, their soulful, delicious food, and the vitality of their restaurants in the great city of Seattle.\"\u003cbr\u003e—David Kinch, James Beard Award–winning chef and owner of Manresa\u003cbr\u003e \u003cbr\u003e“Ethan is a true chef’s chef. He has a great respect for the seasons, the farms, and the fishermen who supply him, which is reflected in his restaurants and in the dishes he prepares.”\u003cbr\u003e—David Pasternack, chef-owner of Esca and author of \u003ci\u003eThe Young Man and the Sea: Recipes and Crispy Fish Tales from Esca\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“Ethan Stowell is a northwestern jewel is every epicurean sense of the word. His influence on the Seattle food scene is unmistakable, and his personal take on Italian food is at once sophisticated yet simple and understated--a delectable combination. I appreciate Ethan’s intrinsic wine savvy; his food seamlessly matches at the table, creating memorable and delicious pairings.”\u003cbr\u003e—Evan Goldstein, author of \u003ci\u003ePerfect Pairings \u003c\/i\u003eand \u003ci\u003eDaring Pairings\u003c\/i\u003e\u003cbr\u003e \u003cbr\u003e“Ethan’s passion for fresh and delicious food has been a staple at his restaurants for years, and the craftsmanship in his dishes is a testament to his drive for serving soulfully inspired foods. Now the world can take a glimpse into the mind and recipes that have set Ethan apart from the rest.”\u003cbr\u003e—Chris Cosentino,\u003cb\u003e \u003c\/b\u003eexecutive chef of Incanto\u003cp\u003eETHAN STOWELL was named one of the 2008 Best New Chefs in America by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e magazine and is a multiple James Beard Award nominee for Best Chef Northwest. Ethan is the chef\/owner of four celebrated Seattle restaurants that have achieved national acclaim with rave reviews from \u003ci\u003eGQ\u003c\/i\u003e, \u003ci\u003eWine Spectator\u003c\/i\u003e, \u003ci\u003eGourmet\u003c\/i\u003e, and \u003ci\u003eBon Appétit, \u003c\/i\u003eamong others. In 2010, Ethan launched Lagana Foods, a line of artisan pastas. Ethan lives in Ballard, his favorite neighborhood in Seattle, with his wife, Angela. \u003cbr\u003e \u003cbr\u003eLESLIE MILLER's writing has appeared in a dozen anthologies, plus periodicals including \u003ci\u003eNW Palate\u003c\/i\u003e and \u003ci\u003eTimeOut\u003c\/i\u003e \u003ci\u003eNew York\u003c\/i\u003e. The co-author of four other books, she is also the editor of \u003ci\u003eWomen Who Eat: A New Generation on the Glory of Food\u003c\/i\u003e. Leslie is partner in the Seattle writing and editing firm Girl Friday Productions.\u003c\/p\u003e\u003cb\u003eIntroduction\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eOkay, this is my ideal dinner.\u003cb\u003e \u003c\/b\u003eThere are two of you—cozy, but not alone. Laughter and music float around you, as does the muted percussion of silver on porcelain. There’s that soft light that makes everyone look better and a bottle of wine on the table. It doesn’t have to be pricey, just good. Out come a series of plates, not too small, not too big, but shareable. I’m not talking about doling out little bits onto dainty saucers—more like a bowl of handmade pasta set down between you with two forks sticking out of the steam. Or maybe it’s an impeccably fresh crudo, the ocean flavors clean and bright, that preps you for the grilled zucchini salad, or maybe a tangle of white beans and grilled shrimp. What follows is a perfectly roasted quail or fresh branzino you unapologetically suck off the bones. \u003cbr\u003e \u003cbr\u003eThe goal is a series of tastes. Each of you gets to try a little bit of everything, eating just enough of each dish so you feel sated, but not so much that it dulls your enthusiasm for the next dish issuing from the kitchen, whether that’s a soft-boiled egg with anchovy mayonnaise or beef carpaccio or maybe some orecchiette with grilled octopus and Taggiasca olives. This is the way I cook in my restaurants, and this is the way I eat. This is the way I hope you will eat, too. \u003cbr\u003e \u003cbr\u003eWhen I opened each of my Seattle restaurants, I tried for places that were sexy without being slick; I wanted intimate spaces that glow with soft wood and copper, or that gather strangers at a thick communal table, \u003ci\u003ela tavolàta\u003c\/i\u003e. Overall, I wanted to reinforce the idea that food shouldn’t be formal or fussy, just focused. And, more than that, that eating is an art more walk-up than doorman, more warehouse than gallery. It’s got to be good, but it’s also got to be fun. \u003cbr\u003e \u003cbr\u003eYou’ll find very few lengthy ingredient lists inside this book, no foams or caul-fat wrappers or four-page spreads. You will find recipes meant to be both modern and seductive, every recipe designed for a shareable meal that would be at place at my ideal dinner table. I’d like you to think just as much about the method as the meals, and make different choices about not only what you eat, but how you eat. Instead of doubling the recipes for bigger parties and families, I’d like you to consider adding another dish or two instead, allowing each of your guests even more delectable forkfuls, scoops, nibbles, and tastes. There is joy and abundance inherent in thoughtful food done right—you don’t need to douse it with truffle oil to make food special. Incredible, pristine ingredients suffer from being overly dolled up, but if there were no magic in how we put ingredients together, then I’d be out of a job. Let’s get back not to the food we used to eat—this isn’t nonna’s Italian—but to a more time-tested philosophy of \u003ci\u003ehow\u003c\/i\u003e we eat, allowing us to create and share food at its best, eating the way we were meant to, with each other. \u003cbr\u003e \u003cbr\u003eIt was during my first stint in a restaurant kitchen—there among the misfits and mad geniuses, most of them unfit for human company and therefore well suited to restaurant hours—that I felt, for the first time, like I was truly among my people. I worked my way up the line, tasting and learning along the way from people with incredible skills and artistry. In those first jobs I did very precise French cooking, the type of cooking that I, and many others, thought to be the height of culinary artistry. I’m still glad for those years; they taught me incredible focus and important skills in prep and plating. But it was with Italian-inflected cuisine that I felt the same jolt that I did during my first restaurant job. I fell in love, not only with the food itself—fresh, rustic—but also with the philosophy behind the food. Everything seemed meant to share, meant to inspire joy and fun. It was food that was meant to feed the spirit as much as the body. \u003cbr\u003e \u003cbr\u003eAnd that is how I shape my idea of how a meal should go. The arc of the meal should build in terms of weight, body, flavor, and texture instead of building up the portion size. That is why you won’t find the recipes in this book organized according to a traditional layout: appetizers, pastas, entrées, and desserts. In place of that traditional framework, the book organizes recipes into broad categories so that you can customize the dishes and build the flavor in your own perfect meal. Along with the arc of flavor, I recommend employing a little common sense; if you are serving a heavier or more elaborate meat dish, for example, don’t preface it with three courses. You want people to feel happy and satisfied, not stuffed.\u003cbr\u003e \u003cbr\u003eJust like a dinner guest, I want you to read this book and feel happy and satisfied, inspired but not overwhelmed. Like you, I love cookbooks; I own more than a few myself. For years, after every shift, I pored through recipes, a certain few cookbooks at my bedside. It’s that cookbook—the one you read at night like a novel, the one that inspires you but doesn’t take itself too seriously—that I endeavored to write for you. I consider it a privilege to make food for people, and I make an effort to do it with enthusiasm and imagination every time I step into the kitchen. If you take that attitude with you into your own kitchen (and maybe this book, too), it’s pretty hard to go wrong. \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003cb\u003eA Note on Ingredients\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eThe recipes in this book are straightforward and depend not only on technique but also on using the very best ingredients you can find and afford. If you are too tight on time to make your own pasta or are making a dish that calls for dried, go to an Italian grocery that sells and imports artisanal brands. While you are there, buy the best extra-virgin olive oil you can find—you’ll use it with abandon when you prepare these recipes. \u003cbr\u003e \u003cbr\u003eUse only kosher salt, unless a finishing salt such as fleur de sel is specified. Grind your pepper fresh from the mill.\u003cbr\u003e \u003cbr\u003eIf your tap water isn’t perfect, use springwater for the recipes; this is especially important for preparing soups.\u003cbr\u003e \u003cbr\u003eMake sure your eggs are fresh and preferably buy them from the farmers’ market; likewise with your fruits and vegetables. You’ll be delighted by the results if you let the seasons and availability guide your choices. \u003cbr\u003e \u003cbr\u003e\u003cb\u003e \u003c\/b\u003e\u003cbr\u003e\u003cb\u003eNibbles and Bits\u003c\/b\u003e\u003cbr\u003e \u003cbr\u003eMixing and matching dishes from this section is a wonderful way to eat, whether it’s two of you or six or eight. Creating a meal out of these plates lets you use smaller amounts of ingredients and gives your guests or family small flavor bursts. You probably don’t want to eat a whole plate of crudo, but sharing the Spot Prawn Crudo, nibbling on marinated baby vegetables, or having a bite or two of a Soft-Shell Crab Bruschetta—I don’t know anyone who would turn down starting, or doing—a meal this way. \u003cbr\u003e \u003cbr\u003eThe crudos, simply Italian for “raw,” honor the ingredients by showcasing their inherent taste and texture. Whether it’s beef or escolar, I like to slice it in such a way that it has a little bite to it. To me, there is something critical that is lost when you slice all raw ingredients paper-thin; a large part of the enjoyment comes from the feel of the meat or fish on your tongue, between your teeth. Especially because of the wealth of incredible fish and seafood in Seattle, crudos are becoming increasingly popular. Diners also realize that crudos make simple and elegant starters, and that the preparation speaks to the respect the cook has for the ingredients on the plate. Think of the recipes that follow as guidelines; as you get more comfortable, you will know that you can swap out spot prawns for swordfish and create a dish with a totally new taste and texture. Use different oils, fruits, and chiles to bring out the fish’s best characteristics without covering up anything.\u003cbr\u003e \u003cbr\u003eAs much as I love crudos, I would never say no to a paper cone of fried clams with a side of aioli for dipping. They’re in here, the aioli brightened up with sorrel, as are Fried Artichokes Pangratatto and Crispy Young Favas, too. I have no truck with those snobby chefs who think that a fryer has no place in the modern kitchen or think it’s trashy. People like fried things. It’s a good day when you get past worrying about your reputation and start prioritizing making food people love, and that includes fresh bowls of pasta and fried oysters, too. If you’re worried about being judged for making that kind of comfort food as a chef, then you got into the biz for the wrong reason. Chefs should cook for the same reason you do—because you enjoy making beautiful food for people.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46299711373541,"sku":"NP9781580088183","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781580088183.jpg?v=1742916815","url":"https:\/\/k12savings.com\/products\/ethan-stowells-new-italian-kitchen-isbn-9781580088183","provider":"K12savings","version":"1.0","type":"link"}