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Flour + Water: Pasta [A Cookbook],Used
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An elevated guide to the craft of pastamaking by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.Chef Thomas McNaughton shares his timetested secrets to creating simple, delicious, and beautiful artisan pastafrom the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy?s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from wellloved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water?s dough room, anyone can learn to make amazing pasta at home.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'Flour + Water: Pasta [A Cookbook]'? A: The main focus of 'Flour + Water: Pasta' is to provide an elevated guide to the craft of pasta-making, featuring time-tested secrets and techniques from chef Thomas McNaughton.
- Q: What types of recipes can I find in this cookbook? A: The cookbook includes fifty seasonally influenced recipes ranging from classic dishes like Tagliatelle Bolognese to inventive combinations such as Pumpkin Tortelloni with Sage and Pumpkin Seeds.
- Q: Is this cookbook suitable for beginners? A: Yes, 'Flour + Water: Pasta' is designed for home cooks of every skill level, offering clear guidance and approachable recipes.
- Q: What is the page count of this cookbook? A: The cookbook contains 288 pages filled with recipes and techniques for making pasta.
- Q: When was 'Flour + Water: Pasta' published? A: This cookbook was published on September 30, 2014.
- Q: What type of binding does this book have? A: The cookbook is available in a hardcover binding, providing durability and a quality feel.
- Q: Who is the author of 'Flour + Water: Pasta'? A: The author of the cookbook is Thomas McNaughton, a chef known for his work at the Italian restaurant flour + water in San Francisco.
- Q: Are there any specific pasta-making techniques covered in the book? A: Yes, the book covers various pasta-making techniques, including creating fresh doughs, shaping, and cooking different types of pasta.
- Q: What kind of pasta dishes can I learn to make from this cookbook? A: You can learn to make a variety of pasta dishes, including classics and unique recipes such as Tomato Farfalle with Chicken Polpettine and Asparagus Caramelle with Brown Butter.
- Q: Is the cookbook focused solely on traditional Italian pasta dishes? A: While the cookbook celebrates Italy's pasta traditions, it also includes inventive recipes that blend traditional flavors with modern twists.