American Sfoglino: A Master Class in Handmade Pasta
Description
*THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY* "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 Forget your pasta maker and learn authentic Italian techniques for making homemade noodles rolled by hand in this award-winning pasta cookbook from master pasta maker Evan Funke! In this debut cookbook, two-time James Beard Award-nominated chef Evan Funke shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. A comprehensive guide to making the best pasta in the world, American Sfoglino features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. A bold package and sumptuous photographs from James Beard Award-winning food photographer Eric Wolfinger offer a feast for the eyes, while stories from Italy and the kitchen at Felix Trattoria add the finishing touches to this master class in homemade pasta. AUTHENTIC ITALIAN RECIPES: Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes that showcase traditional Italian cooking techniques, from essential sauces and broths like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to delicious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna). AWARD-WINNING COOKBOOK: Winner of the 2020 James Beard Award for Photography and the 2020 IACP Award for Best Cookbook, Chefs & Restaurants category. HOMEMADE PASTA MADE SIMPLE: This pasta master class is perfect for seasoned home chefs and beginners alike. Learn to roll pasta dough by hand with the help of easy-to-follow, detailed instructions provided by master chef Evan Funke. EXPERT AUTHOR: Evan Funke is a culinary storyteller, a custodian of Italian tradition, and a master of the old-world techniques of handmade pasta. He brings nearly two decades of excellence to his restaurant Felix Trattoria in Venice, California, where the menu embodies a philosophy of seasonality, warm hospitality, and the deeply rooted culinary traditions of regional Italy. Perfect for:- Any pasta aficionado or avid Italian cook looking to master the art of homemade pasta
- Birthday, holiday, or host/hostess gifts for home cooks of all skill levels or lovers of authentic, traditional Italian food
- Fans of Pasta Grannies by Vicki Bennison, Mastering Pasta by Marc Vetri, Pasta by Missy Robbins, and Italian cookbooks by Lidia Bastianich
Product Details
Price
$35.00
$32.55
Publisher
Chronicle Books
Publish Date
September 24, 2019
Pages
272
Dimensions
8.5 X 10.6 X 1.1 inches | 2.55 pounds
Language
English
Type
Hardcover
EAN/UPC
9781452173313
BISAC Categories:
Earn by promoting books
Earn money by sharing your favorite books through our Affiliate program.
Become an affiliate
About the Author
Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. He lives in Los Angeles. 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.
Reviews
Winner of the 2020 James Beard Award for Photography
"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
"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 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 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
"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 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." &mdash: Danny Meyer, James Beard Award-winning founder and CEO of Union Square Hospitality Group
