{"product_id":"flour-water-pasta-a-cookbook-1","title":"Flour + Water: Pasta [A Cookbook]","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIncludes index.;From San Francisco's wildly popular Italian restaurant, flour + water, comes this complete primer on the craft of pasta making. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta--from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy's pasta traditions, flour + water includes seventy- five seasonally influenced recipes for home cooks of every skill level.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eTHOMAS MCNAUGHTON\u003c\/b\u003e 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. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003ePAOLO LUCCHESI \u003c\/b\u003eis a reporter and columnist for the \n\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e. Born and raised in South San Francisco, he was the founding editor for \n\u003ci\u003eEater San Francisco\u003c\/i\u003e and \n\u003ci\u003eEater National\u003c\/i\u003e, and has written for \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, \n\u003ci\u003eSaveur\u003c\/i\u003e, and \n\u003ci\u003eMcSweeney's\u003c\/i\u003e, among others. \n\u003cbr\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cbr\u003e --Michael Tusk, chef\/owner of Quince and Cotogna \n\u003cp\u003e\u003c\/p\u003e \"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 \n\u003ci\u003eflour + water\u003c\/i\u003e that it is his life too.\" \n\u003cbr\u003e --Marc Vetri, chef and author of \n\u003ci\u003eRustic Italian Food\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e \"You might think that a comprehensive tutorial in pasta making would be dry, but you'd be wrong. I read \n\u003ci\u003eflour + water\u003c\/i\u003e 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.\" \n\u003cbr\u003e --Daniel Patterson, chef and author of \n\u003ci\u003eCoi\u003cbr\u003e\u003c\/i\u003e\n\u003cbr\u003e \"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.\" \n\u003cbr\u003e --Christina Tosi, chef\/owner Momofuku Milk Bar \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003e \"Flour + Water\u003c\/i\u003e 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!\" \n\u003cbr\u003e --Barbara Lynch, chef and restaurateur\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tPreface: The Origins \n\u003cbr\u003e Preface: The Story Continues \n\u003cbr\u003e Introduction \n\u003cp\u003e\u003c\/p\u003eTHE DOUGH \n\u003cbr\u003e How to Make Pasta Dough \n\u003cbr\u003e Egg Dough \n\u003cbr\u003e Hand-Rolled Semolina Dough \n\u003cbr\u003e Extruded Pasta Dough \n\u003cp\u003e\u003c\/p\u003e How to Cook the Pasta \n\u003cbr\u003e How to Use These Recipes \n\u003cp\u003e\u003c\/p\u003eTHE RECIPES \n\u003cbr\u003e Summer \n\u003cbr\u003e Autumn \n\u003cbr\u003e Winter \n\u003cbr\u003e Spring \n\u003cp\u003e\u003c\/p\u003e Sources \n\u003cbr\u003e Acknowledgements \n\u003cbr\u003e Index\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 08\/04\/2014 (EAN 9781607744702, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 12\/05\/2014 (EAN 9781607744702, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46431162105987,"sku":"SPTM-9781607744702","price":35.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9781607744702_spiral.png?v=1769660725","url":"https:\/\/sebink.com\/products\/flour-water-pasta-a-cookbook-1","provider":"Sebink","version":"1.0","type":"link"}