There are a lot of tasty looking recipes. I have not had the time to try any but will definitely try some!

Excellent variety of pasta dishes throughout the year that showcase regional ingredients from the great Northwest. Versatile recipes of many celebrated comfort foods in this well-designed book. Great photography and the kind of book that makes you hungry flipping through it.

Great recipe book. Lots of great recipes to try, instructions are well written.Great book to own to russle up a quick and easy meal

Pasta for all Seasons is a wonderful primer on all things pasta. It is arranged by season which makes utilizing fresh, in-season ingredients easy.

This cookbook emphasizes ingredients from the Pacific Northwest, like stinging nettles and Pacific golden chanterelles. That is not my part of the country, and many of the ingredients would be unavailable to me. Fortunately, the recipes do have some suggestions for substitutes. The book begins with a brief primer about pasta, including how to make pasta dough with and without eggs, pictures of various pasta shapes, and tips on paring pasta shapes and sauces.The pictures of the pasta shapes were particularly useful, since I had never seen most of them before, and some of the ones that were new to me were included in the recipes.

The recipes are organized by season. They seemed clear and easy to follow. There are a lot of pictures of ingredients, but not that many pictures of the finished dishes. The introduction says that.each recipe is labeled to indicate whether it features meat, fish or vegetables. Those icons were not visible in my ARC, but may be in the final book. The book has both a fable of contents and an index.

Here are some recipe examples:

Spring - Pipe pasta with morels, pancetta, walnuts, ricotta and saffron

Tagliolini with halibut, asparagus, almonds and sumac

Summer- Farfalle with wild Pacific Northwest sockeye salmon, marinated artichokes and fried capers

Ziti with arugula, ginger, walnut pesto, ricotta salata and red habanero chili oil

Fall - Gigli with pumpkin purée Bulgarian sirens cheese and toasted sunflower seeds

Reginette with Pacific Northwest porcini, speck and saffron

Winter - Casarecce with Pacific Northwest Manila clams, chickpeas and cherry tomatoes

Rigatoni with Pacific Northwest elk ragu, juniper berries and bay leaves

Due to the unavailability of ingredients, and the fact that I don’t eat meat or fish, I would not try most of the recipes in this book, but many of them do sound and look delicious. I received a free copy of this book from the publisher.

This lovely cookbook details general guides to pasta along with the best ingredients to use per season. It also provides some staples to use year-round.

As a person of Italian descent I loved this book. I love pasta but tend to stick to the same recipes (if it ain’t broke right?) but this book gave me some interesting ideas!

This is not the authentic Italian pasta cookbook, but the modern version-Americanized one. But it is also good, nevertheless. The author made sure to ingrained the basic of pasta: what to use with what sauce, how to cook, what to replace and such. We have to admit that even though we own the authentic recipe, we have to live in Italy to be able to create the menu 100% exact, with the local ingredients they use. So this book is the closest thing you can recreate Italian taste in the US, and maybe in some other part of the world.

I am a pasta girl through and through.

This was definitely an interesting pasta cookbook. I don't think it would work well for an entry level cook. Lot's of the ingredients take more sourcing effort and can only be made at certain times of the year. I think the photos in here were beautiful, but I would almost classify this as something you put on your shelf and pull once a year if you're not a talented pasta chef.

Im excited for some of these recipes though! They definitely looked delicious.

Thank you Sasquatch Books for this ARC in exchange for an honest review.

There’s a pasta for everyone here! Lots of delicious looking pastas to try! I received a free digital copy of this book from NetGalley in exchange for my honest review

She's got pasta for your body, your brain and your ssoooouuuulllll… This creator knocks up a lot of very interesting recipes, based on both her Italian heritage and her PNW (Pacific Northwest, to the rest of the world) situation. The result must taste delicious, but as a book is limiting its audience by being so region-specific.

Yes, we can all rustle up some stinging nettle tops come spring, and having them with walnuts as a pesto might be fine – it doesn't look that great, I have to say, so I shall stick to nettle soup. And the next dish, involving as it does "northwest wild fiddlehead fern" must limit the range of readership. It's a gentle reminder that eating seasonally is also eating regionally, and suggests people on a food miles shtick will not get too much out of this. Oh, alright, I admit – there's a bit of FOMO about this quibble.

The person thinking about this book might need to know the basics. It's highly photographic, although some of the shots are just of the ingredients pre-cooking. It's not going to be impossible to get all the ingredients in the PNW – although the jury must be out on having a specific cheese, when the text doesn't actually tell us they are a cheese, and the giant octopus might involve a rush home and an enforced lunch to keep it bang-on fresh. But there is a call for someone to have quite a decent catering supply to tackle all this – sumac, said multiple cheeses, 'black cod'… Something that seems to be a duck is actually a shellfish.

The ingredients list then leaves me to think this is on the tougher side of things to fully source, and the photos of the end products do kind of show the higher-end kind of pasta eating. If you think of a pasta sauce as a way to get veggies down a kid's throat, and that there can never be enough, some of these plates will look just dry to your eyes. One dish honestly looked like dry (yet peppered) spaghetti, with some cheese for comfort and a pair of sea urchins dumped on top. If you haven't got the best, echt pasta you might well find much of these to be not as good as alleged.

And that ended up the sticking point, in that – as fine and assuring as this may be – the end results are not my cuisine. The ingredients aren't local to me, the style of output isn't to my taste and this remained a book I could not hope to replicate in anything like the proportion needed to justify its cost. I snaffled an early simple-looking dish and two later ones for when the boat really needed to be pushed out, but as a pasta lover I expected more from this. PNW? Pwned, perhaps – living there this might well be dead easy to cook along with. Anywhere else and you're stuffed – and the fact she never once asks us to stuff home-made pasta is going to be one final surprise to leave many of you with...

Beautiful book! Great for anyone who loves pasta or wants to create pasta dishes based on seasonal produce. A great addition to your cookbook collection. Thank you Sasquatch books for providing me a copy of this wonderful book.

I received an arc of this title from NetGalley for an honest review. This cookbook, with many pasta recipes, was not for me. I did not fine one recipe that I was interested in making.

This is a nice cookbook. I liked the page on all the various types of pasta types. Most of the recipes appear easy enough and I look forward to trying some of the recipes over the seasons.

This was a lovely intermediate to advanced pasta maker's recipe book. Lovely pictures, and interesting recipes that sound delicious. Some of them are fairly involved, but every cookbook has some recipes you expect to make, and some you won't make, but for me, the fun is getting new ideas to supplement my own cooking.

Thank you Netgalley and Sasquatch Books for the ARC!

This book really complements the Pasta Sauces book, which teaches you to make a variety of red, white, orange, and pesto sauces for a bunch of different pastas, so if you really want to go on a whirlwind in the kitchen, I highly recommend you try out both this book and the Pasta Sauces book.

I love cook books but the recipes in this one are so time consuming and require such unique ingredients that I can’t recommend it

Pasta for All Seasons: Dishes that Celebrate the Flavors of Italy and the Bounty of the Pacific Northwest is more of a regional cookbook and not as approachable to those in other locales. The author uses ingredients that I would not, including lamb, specialty cheeses, and octopus. It would have been nice had the author given substitute suggestions for these pricier and harder to find ingredients.

That being said, there is a good introduction and a pasta primer. I found it interesting that the first recipe has no measurements but your own hands. The author explains that Italians eyeball their ingredients - using their hands to add flour to pasta recipes. I like the tip boxes scattered throughout, with subjects such as cleaning mushrooms or mussels.

The recipes are separated by season, which I have listed below with some examples of finished dishes.

Spring: Penne with Pancetta, Sweet Peas, Leeks and Crème Fraîche; Ziti with Wild Coho Salmon, Fava Beans, & Mint

Summer: Ziti with Arugula, Ginger, and Walnut Pesto; Bucatini All' Amatrician with Billy's Heirloom Tomatoes

Fall: Pappardelle with Golden Chanterelles, Sausage, and Thyme; Penne with Savoy Cabbage, Fontina, Cumin, and Nigella Seeds

Winter: Spaghettoni with Red Beet Pesto, Burrata, Basil, and Calabrian Chili Oil

Anytime: Pasta with Traditional San Marzano Tomato Sauce; Lasagna from the Forest

Overall, Pasta for All Seasons is not a cookbook that I would recommend to others, as it would not be a cookbook that I would use myself.

Disclaimer: I was given an Advanced Reader's Copy by NetGalley and the publisher. The decision to read and review this cookbook was entirely my own.

Seattle chef Michela Tartaglia has created a wonderful book, combining her knowledge of pasta with the bounty of the Pacific Northwest ocean. Making her own pasta with local clams, salmon, fiddleheads and chanterelles, wonderful!

There are a lot of really cool pasta recipes in this book, but I've seen some of the criticisms about the ingredients. In every cookbook, there are things you're going to make, and things you aren't. I found quite a few recipes in this book, like Penne con pancetta, piselli, porro e creme, rigatoni con crema, and pasta al pomodoro that I'll happily try out! I also know some ingredients can be substituted with similar things, and I feel like the book gives lots of great recipes to work with. The pictures are lovely, and I think it's definitely worth a browse if you enjoy pasta.

I received a free ebook copy from NetGalley in exchange for a fair review.