Bibliograph

Flour + water, pasta, Thomas McNaughton, with Paolo Lucchesi, photography by Eric Wolfinger

Type

Label

Flour + water, pasta, Thomas McNaughton, with Paolo Lucchesi, photography by Eric Wolfinger

Language

eng

Bibliography note

Includes bibliographical references (page 250) and index

Illustrations

illustrations

Index

index present

Literary Form

non fiction

Main title

Flour + water

Nature of contents

bibliography

Oclc number

867765488

Responsibility statement

Thomas McNaughton, with Paolo Lucchesi, photography by Eric Wolfinger

Sub title

pasta

Summary

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

Table Of Contents

The origins -- The story continues -- How to make pasta dough. Egg dough ; Hand-rolled semolina dough ; Extruded pasta dough -- How to cook the pasta -- How to use these recipes -- The recipes. Summer ; Autumn ; Winter ; Spring

resource.variantTitle

PastaFlour and water

Classification