Flour + Water
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Flour + Water by Thomas Mcnaughton
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.
CHRIS KRONNER took over the kitchen at Slow Club at the age of 24. He has worked at Serpentine and Bar Tartine, where he continued to hone his burger chops, and after a run of pop-ups he opened KronnerBurger in 2015. He and the restaurant have been praised by writers from Vice, Eater, Food & Wine, and Bon Appetit. PAOLO LUCCHESI is the editor of the award-winning food and wine section at the San Francisco Chronicle and was a founding editor of Eater. He is the co-author of Flour + Water: Pasta and The Humphrey Slocombe Ice Cream Book.
| SKU | Unavailable |
| ISBN 13 | 9781607744702 |
| ISBN 10 | 1607744708 |
| Title | Flour + Water |
| Author | Thomas Mcnaughton |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | Random House USA Inc |
| Year published | 2014-09-30 |
| Number of pages | 288 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |