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Flour + Water: Pasta, by Thomas McNaughton
Download PDF Flour + Water: Pasta, by Thomas McNaughton
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Review
“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
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About the Author
THOMAS MCNAUGHTON is the executive chef and co-owner of flour + water, Central Kitchen, and Salumeria in San Francisco. He has worked at some of the most respected restaurants in San Francisco, including La Folie, Gary Danko, and Quince. He has twice been nominated for Rising Star Chef of the Year by the James Beard Foundation.PAOLO LUCCHESI is a reporter and columnist for the San Francisco Chronicle. Born and raised in South San Francisco, he was the founding editor for Eater San Francisco and Eater National, and has written for Food & Wine, Saveur, and McSweeney’s, among others.
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Product details
Hardcover: 288 pages
Publisher: Ten Speed Press (September 30, 2014)
Language: English
ISBN-10: 1607744708
ISBN-13: 978-1607744702
Product Dimensions:
8.8 x 1.1 x 10.2 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
116 customer reviews
Amazon Best Sellers Rank:
#32,092 in Books (See Top 100 in Books)
This is definitely "elevated" as they claim. Most of the ingredients in this book, other than possibly the flour and the water will not be found easily in the home cook's basic pantry, nor will they be located at your local grocery store unless that store is a specialty foods place.All of that aside, this is a well organised and useful book regardless. The beginning sections of the book deal with how to make a basic dough and how flour and water bind together to make pasta, so for people just starting out making their own, this is helpful information. There is also a complete section on how to cook the pasta properly.The photos in this cook book are beautifully done and there are many of them, so if you are like I am and want to see if your product looks like the recipe says it should, this is a good book for that.The book is arranged into seasons so you have a perfect pasta for each time of the year.Overall I thought this was a delightful addition to my home library and would recommend it for those looking to add a little excitement to their family dishes.This review is based on a complimentary copy from Blogging for Books in exchange for an unbiased review.
I've been to the author's San Francisco restaurant a couple of times, and the book is kind of like the restaurant: good, entertaining, but not quite worth the price. It's part memoir, part cookbook. The recipes are kind of fussy, with some obscure ingredients you aren't likely to find outside of a major foodie capital like San Francisco. It's worth checking out of a library to get his take on basic pasta technique, which is not quite the same as you find in your average Italian cookbook or Youtube video, but it's not really a keeper.
Beautiful book. Most recipes call for crazy ingredients though, such as wild boar and things I've never even heard of. The book was extremely informative and very in depth in teaching professional techniques. I just wish some of the recipes were made from ingredients I could buy at a supermarket.
This is a fantastic book. I have spent cooking time in Bologne and in Brescia. These are classic classic!!! Fabulous find. Your pasta will be totally authentic if you follow these instructions. I could have saved thousands in cooking class fees but wouldn't have known how authentic and real this collection of recipes is (because...well Italy). I bought a copy for me and now I am buying one for each of my chefs. One of the best most clearly written books on classic pastas.
Pasta should be simple. It's what my Nonna preached to me from childhood. These recipes are not simple. In fact, they overcomplicate many simple steps. I also don't appreciate recipes that are missing lines of text. The prep instructions for the heirloom tomatoes on p. 55 drops a line of instruction. Not hard to figure what was missing, but this is just unforgivable in a book at this price.There are too many recipes calling for exotic ingredients not available in most markets.The photography is stunning.
This book will tell you more than you will every need to know about pasta. From how to make it, how to cook it, and to what kind of sauce each pasta should be paired with (recipes included). This book would be a great addition to anyone that has a sparked interest in cooking, and especially eating, homemade pasta.
I just received this book and am very anxious to start cooking! I was inspired to start making my own pasta after a recent cooking class vacation in Perugia. Well, I turn to page 186 for the corzetti with sausage, clams and Fennel but am bewildered that there is NO fennel in the ingredients? Just returned from the farmer's market with fresh fennel so I guess I will have to ad-lib this one!! Can't really review the book but the pics are fabulous and now I want my own corzetti stamp! :)
I have been making pasta for a long time now but wanted to find new recipes. Well this book is amazing! So many interesting recipes and new ideas. It is beautifully laid out and has a lot of great information. Highly recommend if you love pasta!
Great recipe book for pasta making! Awesome pictures and it clearly articulates the different techniques and types of pasta you can make.
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