Spinasse
An American Love Letter to Piemonte Cuisine
Will be published approx. on 10. September 2026
Book
Hardback
272 pages
978-1-5107-8606-6 (ISBN)
Description
Authentic Piemonte Recipes for the Modern Home Cook-From the Kitchen of Seattle's Celebrated Restaurant Spinasse
Bring the flavors of Northern Italy into your kitchen with the Cascina Spinasse cookbook, which celebrates Piemonte's rich culinary traditions through the vision of Seattle'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-Bevande (cocktails), Antipasti, Primi (pastas and risottos), Secondi (meat, seafood, and vegetables), Contorni (sides), and Dolci (desserts)-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'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'Asti and now leads Spinasse and Artusi in Seattle, this cookbook bridges Italian tradition with Pacific Northwest passion. Chef Lane's deep respect for Piemonte's foodways and his expertise in handmade pasta shine through every page. The Cascina Spinasse cookbook is more than a recipe collection-it's an invitation to cook with intention, savor every season, and experience the enduring beauty of Italian cuisine.
Bring the flavors of Northern Italy into your kitchen with the Cascina Spinasse cookbook, which celebrates Piemonte's rich culinary traditions through the vision of Seattle'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-Bevande (cocktails), Antipasti, Primi (pastas and risottos), Secondi (meat, seafood, and vegetables), Contorni (sides), and Dolci (desserts)-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'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'Asti and now leads Spinasse and Artusi in Seattle, this cookbook bridges Italian tradition with Pacific Northwest passion. Chef Lane's deep respect for Piemonte's foodways and his expertise in handmade pasta shine through every page. The Cascina Spinasse cookbook is more than a recipe collection-it's an invitation to cook with intention, savor every season, and experience the enduring beauty of Italian cuisine.
More details
Language
English
Place of publication
New York, NY
United States
Product notice
Trade binding
Illustrations
Full Color Photos Throughout
Dimensions
Height: 260 mm
Width: 210 mm
Weight
728 gr
ISBN-13
978-1-5107-8606-6 (9781510786066)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Stuart Lane is the executive chef of Spinasse and Artusi in Seattle, where he honors Piemonte's enduring cuisine. Trained at the Italian Culinary Institute for Foreigners in Costigliole d'Asti, Lane refined his craft in Italy before returning to work alongside James Beard Award-winning chef Holly Smith at Cafe Juanita. At Spinasse, he is known for handmade pastas, seasonally driven menus, and a philosophy that blends tradition with innovation. His deep respect for regional Italian cooking is matched by his commitment to local Pacific Northwest ingredients, creating a dining experience that is both authentic and original. Lane's leadership has helped cement Spinasse as one of Seattle's most celebrated Italian restaurants.
James O. Fraioli is the award-winning author of more than 50 books, one of which won a prestigious James Beard award. His titles have been showcased on the Food Network and featured in People, O, The Oprah Magazine, Vogue, Forbes, The Wall Street Journal, Rolling Stone, and The New York Times. James is best known for his collaborations with world-renowned chefs, bartenders, restaurants, resorts, and industry professionals, capturing the artistry and spirit of dining at its very best. Along the way, his work has earned the admiration of cultural icons such as Emeril Lagasse, Robert Redford, Mario Andretti, Sammy Hagar, Al Michaels, and Dustin Hoffman, among many others. His books continue to celebrate the flavors, stories, and people that define the culinary landscape, inviting readers everywhere to savor the experience.
James O. Fraioli is the award-winning author of more than 50 books, one of which won a prestigious James Beard award. His titles have been showcased on the Food Network and featured in People, O, The Oprah Magazine, Vogue, Forbes, The Wall Street Journal, Rolling Stone, and The New York Times. James is best known for his collaborations with world-renowned chefs, bartenders, restaurants, resorts, and industry professionals, capturing the artistry and spirit of dining at its very best. Along the way, his work has earned the admiration of cultural icons such as Emeril Lagasse, Robert Redford, Mario Andretti, Sammy Hagar, Al Michaels, and Dustin Hoffman, among many others. His books continue to celebrate the flavors, stories, and people that define the culinary landscape, inviting readers everywhere to savor the experience.