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American Sfoglino: Eine Meisterklasse in handgefertigter Nudeln (Nudelkochbuch, italienisches Coo-
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eBay-Artikelnr.:362785645303
Artikelmerkmale
- Artikelzustand
- EAN
- 9781452173313
- ISBN
- 1452173311
- Binding
- TC
- Book Title
- American Sfoglino : a Master Class in Handmade Pasta
- Item Length
- 10.8in
- Publisher
- Chronicle Books
- Publication Year
- 2019
- Format
- Hardcover
- Language
- English
- Item Height
- 1.1in
- Genre
- Cooking
- Topic
- Individual Chefs & Restaurants, Specific Ingredients / Pasta, Regional & Ethnic / Italian
- Item Width
- 8.8in
- Item Weight
- 42.3 Oz
- Number of Pages
- 272 Pages
Über dieses Produkt
Product Information
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.
Product Identifiers
Publisher
Chronicle Books
ISBN-10
1452173311
ISBN-13
9781452173313
eBay Product ID (ePID)
3038695519
Product Key Features
Book Title
American Sfoglino : a Master Class in Handmade Pasta
Format
Hardcover
Language
English
Topic
Individual Chefs & Restaurants, Specific Ingredients / Pasta, Regional & Ethnic / Italian
Publication Year
2019
Genre
Cooking
Number of Pages
272 Pages
Dimensions
Item Length
10.8in
Item Height
1.1in
Item Width
8.8in
Item Weight
42.3 Oz
Additional Product Features
As Told to
Parla, Katie
Lc Classification Number
Tx809.M17f86 2019
Reviews
"Evan Funke shows his generosity and love of pasta through this incredible book. Cooking these recipes will become part of your weekly routine, dirty pages guaranteed."--Jon Shook and Vinny Dotolo, James Beard Award-winning chefs, "Evan Funke is a master pasta technician with the heart of a nonna. American Sfoglino is a true testament of his craft and the only book you'll need to recreate his pasta at home." --Michele Forgione, chef/co-owner of Impasto, Pizzeria Gema, Chez Tousignant, and Da Rosa -- -, "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia-Romagna. It's bold in its simplicity and focus." --Missy Robbins, chef/owner of Lilia and MISI, "Evan Funke shows his generosity and love of pasta through this incredible book. Cooking these recipes will become part of your weekly routine, dirty pages guaranteed." --Jon Shook and Vinny Dotolo, James Beard Award-winning chefs -- -, Evan Funke unlocks the beauty and craft of true hand-rolled pasta, honoring the traditions Italians have passed down through generations. He educates at-home cooks on the history of pasta shapes and the sacred bond between those shapes and their true match sauces, one of the most important steps when channeling your inner sfoglino. --Sarah Grueneberg, James Beard Award-winning chef/partner of Monteverde Restaurant and Pastificio -- -|9781452173313|, 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 Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia-Romagna. It's bold in its simplicity and focus."--Missy Robbins, chef/owner of Lilia and MISI, "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 strozzapreti 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 founder and CEO of Union Square Hospitality Group, "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 strozzapreti 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 founder and CEO of Union Square Hospitality Group -- -, Evan Funke unlocks the beauty and craft of true hand-rolled pasta, honoring the traditions Italians have passed down through generations. He educates at-home cooks on the history of pasta shapes and the sacred bond between those shapes and their true match sauces, one of the most important steps when channeling your inner sfoglino. --Sarah Grueneberg, James Beard Award-winning chef/partner of Monteverde Restaurant and Pastificio|9781452173313|, "Evan Funke is an obsessive of the highest order and how lucky for all of us that his obsessions focus on pasta, specifically the pasta of Bologna where he perfected the egg-rich, artistically filled, and delicately wrapped treasures of Italy's finest. At his L.A. restaurant Felix, Evan has introduced enthusiastic diners to the secrets of pasta bolognese. Now, with this magnificent book, he shares the skills he learned in Bologna-not just the obsession but also the love and the how-to, from simplest first steps to ornate special occasion shapes and everything in between." --Sara Jenkins, chef/owner of Porsena and Nina June, "Evan Funke is a master pasta technician with the heart of a nonna. American Sfoglino is a true testament of his craft and the only book you'll need to recreate his pasta at home." --Michele Forgione, chef/co-owner of Impasto, Pizzeria Gema, Chez Tousignant, and Da Rosa, "Like any proper sfoglino - the Italian term for a person dedicated to the art of fresh pasta making - Evan Funke has mastered the craft of making fresh pasta to the point at which he can cook by his senses. Thanks to his pasta manual, written with Katie Parla, you can, too - but first, expect lots of talk about the "ideal gluten network," "level of salinity" and "pursuit of perfection." Mr. Funke studied in Bologna, Italy, before opening Felix Trattoria in Los Angeles, and while his recipes for handmade pastas are involved, there's no machine required. The finished dishes are mostly streamlined, in keeping with his observation that "80 percent of Italian cooking is about getting the best ingredients." The rest revolves around treating them right, which you'll do with ease thanks to his careful instruction and step-by-step photography." - New York Times, A Best Fall Cookbook of 2019, "Evan Funke is a master pasta technician with the heart of a nonna. American Sfoglino is a true testament of his craft and the only book you'll need to recreate his pasta at home."--Michele Forgione, chef/co-owner of Impasto, Pizzeria Gema, Chez Tousignant, and Da Rosa, "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia-Romagna. It's bold in its simplicity and focus." --Missy Robbins, chef/owner of Lilia and MISI -- -, "Evan Funke shows his generosity and love of pasta through this incredible book. Cooking these recipes will become part of your weekly routine, dirty pages guaranteed." --Jon Shook and Vinny Dotolo, James Beard Award-winning chefs, "This book might just be the finest, most educational tool available about the art of fresh pasta making.Thanks to Evan's maniacal enthusiasm, you may never again be tempted to buy dried, packaged pasta at the supermarket. And before you know it, the word sfoglino will roll off your tongue as expertly as you roll sfoglia itself." --Nancy Silverton, American Chef and winner of the James Beard Foundation's Outstanding Chef Award, "This book might just be the finest, most educational tool available about the art of fresh pasta making.Thanks to Evan's maniacal enthusiasm, you may never again be tempted to buy dried, packaged pasta at the supermarket. And before you know it, the word sfoglino will roll off your tongue as expertly as you roll sfoglia itself." --Nancy Silverton, American Chef and winner of the James Beard Foundation's Outstanding Chef Award -- -, "Evan Funke is an obsessive of the highest order and how lucky for all of us that his obsessions focus on pasta, specifically the pasta of Bologna where he perfected the egg-rich, artistically filled, and delicately wrapped treasures of Italy's finest. At his L.A. restaurant Felix, Evan has introduced enthusiastic diners to the secrets of pasta bolognese. Now, with this magnificent book, he shares the skills he learned in Bologna-not just the obsession but also the love and the how-to, from simplest first steps to ornate special occasion shapes and everything in between." --Sara Jenkins, chef/owner of Porsena and Nina June -- -
Copyright Date
2019
Lccn
2018-059142
Dewey Decimal
641.822
Intended Audience
Trade
Dewey Edition
23
Illustrated
Yes
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