If you are into Seattle restaurants, chances are that you have been to one of Ethan Stowell’s restaurants. Ethan is the mastermind behind Anchovies & Olives, How to Cook a Wolf, Staple & Fancy Mercantile, and Tavolàta. His food reminds me of the expression quiet water runs deep. On the menu, you might see a tomato with some kind of cheese or a pasta dish with anchovies but when it comes to your table, the ingredients all come together in harmony and what may have appeared simple has a complex and heavenly flavor profile.

His new book ,”Ethan Stowell’s New Italian Kitchen”  is co-authored with Leslie Miller and gives readers the opportunity to try his recipes at home. Ethan offers home cooks a roadmap for re-creating his style of eating by offering recipes that are designed to be shared at the table. Some of the recipes included are Frittata with Morels and Savory,  Mediterranean Mussel and Chickpea Soup with Fennel and Lemon. The book is available for purchase at Amazon and all the bookstores.

photo credit: Jackie Baisa

Written by franticfoodie

I am Keren Brown (note: Keren with 2 E's). I love living in Seattle, I think the weather here is fabulous and spend my days writing, organizing and planning food events. Read about Seattle food events, recipes or just immerse in the food obsession. Check out my other blog in the Seattle PI http://blog.seattlepi.nwsource.com/franticfoodie/

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