UNDISCOVERED REGION: Though located near Venice, Friuli is relatively unknown and culturally distinct, combining Italian, Slavic, and Austro-Hungarian influences.
POWERHOUSE RESTAURANT: Frasca won a James Beard Award for Outstanding Wine Service in 2013, another for Outstanding Service in 2019, and has been profiled in the New York Times, Food & Wine, and Bon Appétit.
PRODUCT FEATURES: Large trim size (9-1/4 x 11 inches), paper-over-board with textured cover and debossing.
PRAISE FOR BOBBY STUCKEY: “Bobby has always been an industry leader. His knowledge of wine, food, and hospitality puts him in a different league.”—Rajat Parr, author and winemaker
PRAISE FOR FRASCA: “Why call out this Italian fine-dining restaurant above scores of other contenders across the country? Simply put, Frasca offers the best service experience in America.”—Bill Addison, Eater.com
“[A] bighearted recipe collection…The food and wine covered are exciting and intriguing, and readers could not ask for more knowledgeable and enthusiastic guides.”—Publishers Weekly (starred review)
“This gorgeous book is Bobby and Lachlan in hardcover format—half wine, half food, but 100 percent passion for, dedication to, and love of the lesser-known region of Fruili—the place on which they based their pilgrimage-worthy restaurant Frasca in Boulder, Colorado. Between Bobby’s in-depth and incredibly knowledgeable notes on the wines, grapes, sub-regions, and wineries and Lachlan’s clearly explained tradition-with-a-twist recipes, you will be completely transported to Fruili…if you manage to hold yourself back from booking a flight immediately!”—Suzanne Goin, chef and author of Sunday Suppers at Lucques and The A.O.C. Cookbook
“If a pilgrimage to Friuli was not already on your bucket list, there’s no doubt it should be now. Bobby Stuckey and Lachlan Mackinnon-Patterson’s restaurant Frasca is a mandatory stop for food and wine lovers everywhere. And now with Friuli Food and Wine, the two have taken us along on an entertaining and scholarly journey to the inspirational roots of the restaurant, capturing the essence and magic of Friuli Venezia Giulia—its wine, its food, and its welcoming hospitality.”—Danny Meyer, founder and CEO, Union Square Hospitality Group
“Bobby Stuckey and Lachlan Mackinnon-Patterson credit Friuli Venezia Giulia, Italy, as a place where they truly learned about hospitality. And I know from personal experience how dedicated they are to hospitality, having witnessed it firsthand at The French Laundry and at their Boulder restaurant Frasca. With its lyrical writing and glorious photography, Friuli Food and Wine reads like a love letter to the region, celebrating its rich culinary traditions and its wondrous pairings of wine and food. The best cookbooks don’t just teach us about cooking; they take us places. Think of this book as an exhilarating journey, no passport required.”—Thomas Keller, chef/proprietor, The French Laundry
“I first discovered Frasca, my favourite restaurant in America, in 2008 whilst on tour with Rush…and so began an education and love affair with an underappreciated corner of Italy called Friuli Venezia Giulia. This exquisitely produced and passionately written book is a must-have for all lovers of good food and wine. Bobby, Lachlan, and Meredith along with the Frasca team have brought Friuli to life through these recipes, historical descriptions, and connections. It sparks the wanderlust and makes one hungry and thirsty to be there…quite an accomplishment.”—Geddy Lee, bassist/vocalist of Rush
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