Spinasse by Lane, Stuart; Fraioli, James O.;

Long description:

Authentic Piemonte Recipes for the Modern Home Cook&&&8212;From the Kitchen of Seattle&&&8217;s Celebrated Restaurant Spinasse

Bring the flavors of Northern Italy into your kitchen with the Cascina Spinasse cookbook, which celebrates Piemonte&&&8217;s rich culinary traditions through the vision of Seattle&&&8217;s acclaimed and beloved Piemonte restaurant, Spinasse. This beautifully curated collection explores the heart of Italian cooking through over 75 authentic, seasonally driven recipes. From their famous handmade tajarin pasta to the elegance of delicate semifreddo, each dish reflects the soulful cuisine of the region, blending time-honored techniques with modern refinement.

Organized into six inviting chapters&&&8212;Bevande (cocktails), Antipasti, Primi (pastas and risottos), Secondi (meat, seafood, and vegetables), Contorni (sides), and Dolci (desserts)&&&8212;the book offers step-by-step instructions, expert tips, and evocative stories behind the dishes. Whether you're crafting agnolotti from scratch or pairing local wines with your meal, this cookbook captures the warmth, hospitality, and craftsmanship that define Piemonte&&&8217;s food culture. It's a must-have for home cooks, Italian food lovers, and anyone seeking to elevate their culinary skills with regional Italian fare.

Written by Executive Chef Stuart Lane, who trained at the Italian Culinary Institute for Foreigners in Costigliole d&&&8217;Asti and now leads Spinasse and Artusi in Seattle, this cookbook bridges Italian tradition with Pacific Northwest passion. Chef Lane&&&8217;s deep respect for Piemonte&&&8217;s foodways and his expertise in handmade pasta shine through every page. The Cascina Spinasse cookbook is more than a recipe collection&&&8212;it&&&8217;s an invitation to cook with intention, savor every season, and experience the enduring beauty of Italian cuisine.

“After forty years of touring and eating great food all over the world, I’ve had the good fortune to enjoy remarkable meals in far-flung places. One unexpected side benefit of life on the road has always been discovering truly great food.&&&160;My wife, Susan, and I had heard so much about&&&160;Spinasse&&&160;and Chef Stuart back home in Seattle. We were finally able to secure a table. I can say without hesitation that the pasta is the best I’ve ever had on this planet. Every dish&&&8212;from the short ribs to the salads&&&8212;blew our minds.&&&160;When Chef Stuart came to our table, we were nearly speechless. It’s hard to comprehend how someone can make food taste that damn good!&&&160;This cookbook should be in every kitchen." &&&8212;Duff McKagan, bassist, Guns N’ Roses

“When I want to impress out-of-town guests, I take them to&&&160;Spinasse. The menu is phenomenal, and their impeccable service makes even an early Tuesday dinner feel like a special occasion.&&&160;Spinasse&&&160;remains my favorite restaurant in Seattle, and Chef Stuart’s beautiful cookbook now makes it possible to enjoy his remarkable dishes&&&160;at home.”&&&160;&&&8212;Ben Gibbard, lead vocalist and guitarist, Death Cab for Cutie

“At Seattle’s beloved&&&160;Spinasse, chef Stuart Lane has spent years translating the soulful cuisine of Italy’s Piemonte into food that feels both timeless and thrillingly alive. In this gorgeous, deeply personal book&&&8212;part culinary travelogue, part master class&&&8212;you’ll learn to cook the restaurant’s signature pastas, small plates, and seasonal dishes at home, with the same confidence and joy that&&&160;Spinasse&&&160;brings to the community every day. “ &&&8212;J. Kenji L&&&243;pez-Alt,&&&160;James Beard Award-winning chef

“There are few adjectives that better describe Stuart’s cooking at Spinasse than meticulous, honest, and gracious. From the moment we first met, my impression was this man is serious about his food. Whether entertaining family, friends or customers, details matter. Stuart is obsessed with the details and his new book proves it in spades. Complimenti al cuoco!”
&&&8212;Tom Douglas, James Beard Award-winning chef, author of Tom Douglas' Seattle Kitchen and The Dahlia Bakery Cookbook&&&160;