Chef Lachlan Mackinnon-Patterson and sommelier Bobby Stuckey, the founding team from Frasca Food and Wine in Boulder, Colorado, have more to celebrate on top of another James Beard award–the release of their new cookbook: "Friuli Food and Wine: Frasca Cooking from Northern Italy's Mountains, Vineyards and Seaside."
Written with acclaimed food writer Meredith Erickson and photographer William Hereford, the book pulls recipes from Friuli-Venezia Giulia, the northeastern region of Italy that borders Austria, Slovenia and the Adriatic Sea and their restaurant in the Colorado Rockies.
After many trips to and from Italy, chef Lachlan wrote in a post that the book is a "love letter to Friuli" and thanked friends in Italy for their help. He added that the experience was "an insane process but thrilling when it is complete."
When Frasca started in 2004, it was named after the Friulian farm tradition of hanging a bough or branch to show when new wine is available. (“Frasca” means bow or branch in Italian.)
Unsurprisingly, the authors dedicated over 50 pages to the vineyards and varietals of the area and slipped in excellent trip-planning tips for a wine-tasting journey.
Photos by William Hereford/courtesy of Frasca Food and Wine Inc.