Friday, October 17, 2014

Flour + Water Pasta Cookbook Review


 About the Book

An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.
San Francisco's flour + water has a devoted local following, a strong national reputation, and is well known for its specialty regional pasta varieties, all-Italian wine program, and star chef Thomas McNaughton. McNaughton is an artisan truly passionate about pasta whose inventive recipes and fresh flavor combinations--such as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti with Confit Albacore, Pole beans and Chili Flakes; and Asparagus Caramelle with Brown Butter--set "Flour + Water"apart from other pasta books. The 75 recipes are organized seasonally, and appeal to all pasta-lovers, from those who've never made it themselves to weekend warriors looking for their next challenge. Steeped in Italian tradition with a chef's flair, "Flour + Water "is a must-have for all home pasta-makers. (Goodreads)

My Review

I love pasta! I make homemade noodles for soup sometimes but never to the extent that a pasta book describes. This book was really interesting because it has a lot of history on pasta and a story of sorts on how the book came to be written. The second part of the book is recipes which are so yummy! I had no idea there were so many different kinds of pasta. The only downside is many of the recipes call for a Pasta Machine which is not something everyone will have. I don't think you have to have one but I'm sure it helps the process. The pictures are wonderful and give many step by step examples.
If you are a pasta lover this book is great, even just for new ideas!

"I received this book from Blogging for Books for free in exchange for an honest review." 

No comments: