Ethan Stowell's New Italian

The debut cookbook from Seattle's most acclaimed young chef, Ethan Stowell, chef/owner of Union, Tavolata, How to Cook a Wolf, and Olives & Anchovies, featuring refined yet unfussy modern-Italian cooking that showcases the best of Pacific Northwest ingredients.
In this dynamic collection, Ethan Stowell honors Italian tradition while celebrating his Pacific Northwest roots. Recipes like Mediterranean Mussel and Chickpea Soup with Fennel and Lemon reflect Ethan's sophisticated yet always approachable style, while Venison Loin with Cippolini Agrodolce and Gnocchetti with Pancetta, Chanterelles and Mint highlight his drive to innovate. Stowell's down-to-earth sensibility permeates each page, capturing the enthusiasm and imagination that make cooking an adventure in the kitchen.