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Flour + Water : Pasta
by Thomas Mcnaughton and Paolo Lucchesi and Eric Wolfinger


Overview - An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.
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.
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More About Flour + Water by Thomas Mcnaughton; Paolo Lucchesi; Eric Wolfinger
 
 
 
Overview
An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.
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 fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water's dough room, anyone can learn to make amazing pasta at home.

 
Details
  • ISBN-13: 9781607744702
  • ISBN-10: 1607744708
  • Publisher: Ten Speed Press
  • Publish Date: September 2014
  • Page Count: 261
  • Dimensions: 10.31 x 8.67 x 1.12 inches
  • Shipping Weight: 2.69 pounds


Related Categories

Books > Cooking > Specific Ingredients - Pasta

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page .
  • Review Date: 2014-08-04
  • Reviewer: Staff

Like his always bustling Flour + Water corner restaurant in San Francisco’s Mission district, chef/owner McNaughton’s latest offering is a gem. The first section, “Dough,” gives home cooks everything they need to know about making, cooking, and serving fresh pasta and is followed by the recipes. Divided by season, the 50 recipes will challenge and delight readers with selections such as zucchini tortellini with chicken cracklings; pappardelle with braised turkey legs; and lemon farfalle with spring pea ragu. Well written headnotes go over unique recipes, such as beet casonsei (fan-like folded pasta from the Alps) with poppy seeds and the house-made Flour + Water pork sausage. The author’s passion for pasta shines through and thoughtful instructions, along with how-to photographs, will inspire even amateur cooks to get flour on their hands. (Sept.)

 
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