I spent most of the first three months of the novel coronavirus lockdown astonished to find myself glad to have an excuse not to go anywhere. With trips to Sicily and Japan canceled, I felt relief more than disappointment. I wondered if the travel bug that had relentlessly buzzed in my head in recent years was finally dormant.

It seemed so—until I read Friuli Food and Wine: Frasca Cooking from Northern Italy’s Mountains, Vineyards, and Seaside (Ten Speed Press). Friuli is a cookbook, out this month, by chef Lachlan Mackinnon-Patterson and sommelier Bobby Stuckey, the Boulder-based duo behind Frasca Food and Wine, Colorado’s most celebrated restaurant.