Flour + Water
By Thomas McNaughton and Paolo Lucchesi
By Thomas McNaughton and Paolo Lucchesi
By Thomas McNaughton and Paolo Lucchesi
By Thomas McNaughton and Paolo Lucchesi
Category: Cooking Methods | International Cuisine
Category: Cooking Methods | International Cuisine
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$35.00
Sep 30, 2014 | ISBN 9781607744702
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Sep 30, 2014 | ISBN 9781607744719
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Praise
“Without a doubt, Thomas represents the new American chef who is bringing pasta to the forefront of American cuisine. His passion is on display daily at flour + water and this book allows you to immerse yourself in the world of a truly talented chef.”
—Michael Tusk, chef/owner of Quince and Cotogna
“Pasta is my life. And for me, it is always such a rare and beautiful thing when someone else shares your passion and dedication to such a simple thing as a noodle. Thomas not only writes about pasta, but you get the sense when reading flour + water that it is his life too.”
—Marc Vetri, chef and author of Rustic Italian Food
“You might think that a comprehensive tutorial in pasta making would be dry, but you’d be wrong. I read flour + water in one sitting, fascinated by the lively story of one of San Francisco’s great restaurants and the smartly written, easy to follow recipes. This is an enchanting, inspiring book.”
—Daniel Patterson, chef and author of Coi
“There is a romantic, rustic, mysterious consonance about both Thomas and flour + water. It’s easy to lose yourself in each recipe’s seeming simplicity before—WHOOSH!—you’re consumed with complexity, wisdom, expertise, and sincerity you might have never expected. This is my favorite part about great chefs and their food.”
—Christina Tosi, chef/owner Momofuku Milk Bar
“Flour + Water is nothing short of brilliant. For anyone who adores great pasta and wants to truly understand the craft behind it, this gorgeous cookbook is a must-have. Thomas is creative, passionate, and has amazing energy; he also has the hands of a nonna—a rare thing for sure. I’m going to go make pasta!”
—Barbara Lynch, chef and restaurateur
Table Of Contents
Preface: The Origins
Preface: The Story Continues
Introduction
THE DOUGH
How to Make Pasta Dough
Egg Dough
Hand-Rolled Semolina Dough
Extruded Pasta Dough
How to Cook the Pasta
How to Use These Recipes
THE RECIPES
Summer
Autumn
Winter
Spring
Sources
Acknowledgements
Index
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