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Flour + Water: Pasta Hardcover – Sep 30 2014

4.6 out of 5 stars 9 customer reviews

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Product Details

  • Hardcover: 288 pages
  • Publisher: Ten Speed Press (Sept. 30 2014)
  • Language: English
  • ISBN-10: 1607744708
  • ISBN-13: 978-1607744702
  • Product Dimensions: 22.4 x 2.5 x 26.2 cm
  • Shipping Weight: 1.2 Kg
  • Average Customer Review: 4.6 out of 5 stars 9 customer reviews
  • Amazon Bestsellers Rank: #20,436 in Books (See Top 100 in Books)
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Product Description

Review

“Without a doubt, Thomas represents the new American chef who is bringing pasta to the forefront of American cuisine. His passion is on display daily at flour + water and this book allows you to immerse yourself in the world of a truly talented chef.”
—Michael Tusk, chef/owner of Quince and Cotogna

“Pasta is my life. And for me, it is always such a rare and beautiful thing when someone else shares your passion and dedication to such a simple thing as a noodle. Thomas not only writes about pasta, but you get the sense when reading flour + water that it is his life too.”
 —Marc Vetri, chef and author of Rustic Italian Food

“You might think that a comprehensive tutorial in pasta making would be dry, but you’d be wrong. I read flour + water in one sitting, fascinated by the lively story of one of San Francisco’s great restaurants and the smartly written, easy to follow recipes. This is an enchanting, inspiring book.”  
—Daniel Patterson, chef and author of Coi

“There is a romantic, rustic, mysterious consonance about both Thomas and flour + water. It’s easy to lose yourself in each recipe’s seeming simplicity before—WHOOSH!—you’re consumed with complexity, wisdom, expertise, and sincerity you might have never expected. This is my favorite part about great chefs and their food.” 
—Christina Tosi, chef/owner Momofuku Milk Bar

“Flour + Water is nothing short of brilliant. For anyone who adores great pasta and wants to truly understand the craft behind it, this gorgeous cookbook is a must-have. Thomas is creative, passionate, and has amazing energy; he also has the hands of a nonna—a rare thing for sure. I’m going to go make pasta!”
—Barbara Lynch, chef and restaurateur

About the Author

THOMAS MCNAUGHTON is the executive chef and co-owner of flour + water, Central Kitchen, and Salumeria in San Francisco. He has worked at some of the most respected restaurants in San Francisco, including La Folie, Gary Danko, and Quince. He has twice been nominated for Rising Star Chef of the Year by the James Beard Foundation.

PAOLO LUCCHESI is a reporter and columnist for the San Francisco Chronicle. Born and raised in South San Francisco, he was the founding editor for Eater San Francisco and Eater National, and has written for Food & Wine, Saveur, and McSweeney’s, among others.

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Customer Reviews

4.6 out of 5 stars
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Top Customer Reviews

Format: Hardcover Verified Purchase
Beautiful book. Recipes are excellent and comprehensive. Pictures are not only stunning but also detail the steps of some of the more complicated fresh pastas. I love how the book is divided by season, can't wait until spring to try out new pastas. This book is just too cool!
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Format: Hardcover Verified Purchase
Incredible book. Engaging bit of information on the chef and partners and how flour + water came to be. Staggering number of pasta recipes (didn't know that many different types of pasta exist!) brilliant photos a d mouthwatering recipes. Stays in my "most used" cookbook shelf.
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Format: Hardcover Verified Purchase
Fairly gourmet for a pasta book, but the recipes turn out flavorful and impressive. Not simple, so I would suggest something else if you're looking to learn the basics.
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Format: Hardcover Verified Purchase
Traditionally informative.
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Format: Hardcover Verified Purchase
Pictures are amazing, but recipes just ok.
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