American Sfoglino by Evan Funke
Evan Funke, chef of LA's critically acclaimed Felix Trattoria, offers a master class on handmade pasta in his debut cookbook. Classically trained in Emilia-Romagna in northern Italy, Evan teaches home cooks how to recreate his impeccable dishes using traditional Italian pasta-making methods. Focusing on 15 pasta shapes, Evan walks readers through each stage of the process with step-by-step photography, from fundamentals such as shaping orecchiette and cutting pappardelle to the proper way to blanch, dry, and preserve pasta. Recipes for finished dishes accompany each shape, rounding out each section with accessible, generous meals. With evocative photography from Felix, detailed process shots, beautiful finished dishes, and sweeping atmospherics from Italy, this book is an ode to Italian food and the art of handmade pasta.
Praise for American Sfoglino:
“Evan shares his deep love and respect for the traditions of hand-rolled pasta in American Sfoglino, where every single shape—from the squiggle of strozzapretti to the parcel of cestini—is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty”
Danny Meyer, James Beard award-winning restaurateur and author
“There is something so simple and evocative about Evans cooking that comes across the same when you thumb through the pages of this book. It just warms the soul!”
Marc Vetri, James Beard award-winning chef, restaurateur, and author
“Evan’s flawless pasta transforms grain into solid gold”
Chris Bianco, James Beard award-winning chef and author
“Evan shares his deep love and respect for the traditions of hand-rolled pasta in American Sfoglino, where every single shape—from the squiggle of strozzapretti to the parcel of cestini—is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty”
Danny Meyer, James Beard award-winning restaurateur and author
“There is something so simple and evocative about Evans cooking that comes across the same when you thumb through the pages of this book. It just warms the soul!”
Marc Vetri, James Beard award-winning chef, restaurateur, and author
“Evan’s flawless pasta transforms grain into solid gold”
Chris Bianco, James Beard award-winning chef and author
Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. He lives in Los Angeles.
Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. She lives in Rome, Italy.
Eric Wolfinger is a James Beard Award-winning food photographer. He lives in San Francisco.
Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. She lives in Rome, Italy.
Eric Wolfinger is a James Beard Award-winning food photographer. He lives in San Francisco.
| SKU | Unavailable |
| ISBN 13 | 9781452173313 |
| ISBN 10 | 1452173311 |
| Title | American Sfoglino |
| Author | Evan Funke |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Chronicle Books |
| Year published | 2019-09-24 |
| Number of pages | 272 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |