{"product_id":"9781580088183","title":"Ethan Stowell's New Italian Kitchen: Bold Cooking from Seattle's Anchovies \u0026 Olives, How to Cook A Wolf, Staple \u0026 Fancy Mercantile, and Tavolàta","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\u003e\u003cp\u003e\u003c\/p\u003e","brand":"Potter\/Ten Speed\/Harmony","offers":[{"title":"Default Title","offer_id":47036383330544,"sku":"9781580088183","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0737\/7593\/9824\/files\/9781580088183_p0.jpg?v=1763796748","url":"https:\/\/shop-qa.barnesandnoble.com\/products\/9781580088183","provider":"Barnes \u0026 Noble (DEV)","version":"1.0","type":"link"}