Name: American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking)
Price: 67.88 NZD
Availability: InStock
Rating: 5 (3 reviews)
Author: Eric Wolfinger
ISBN: 9781452173313

portada American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking)

American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking)

Type

Physical Book

Author

Author

Photographs by

Preface by

Publisher

Year

2019

Language

English

Pages

272

Format

Hardcover

Dimensions

26.9 x 21.6 x 2.8 cm

Weight

1.16 kg.

ISBN13

9781452173313

Synopsis "American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking) "

*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

Katie Parla

(Author)

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Katie Parla is a New York Times bestselling author, Emmy-nominated TV host, food and drink writer, culinary guide, and podcast co-host based in Rome. She has written, edited, and collaborated on more than 35 food and travel books for publishers like National Geographic, Time Out, Rough Guides, Dorling Kindersley, Fodor's, Clarkson Potter, Chronicle Books, and Voracious. She is a regular contributor to The New York Times and a recipe columnist for Saveur magazine. Check out her titles Food of the Italian Islands, Food of the Italian South, The Joy of Pizza, Pasta Queen, American Sfoglino, Flour Lab, and Tasting Rome. Listen to her podcast Gola wherever you get your podcasts. And watch Katie on "Katie Parla' Rome", "Katie Parla's Roman Kitchen", and "Gola on the Road" on Recipe.TV. Stay in touch with Katie on Instagram at @katieparla.

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Evan Funke

(Author)

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EVAN FUNKE is a two-time James Beard Award-nominated chef based in Los Angeles. After working for six years with Wolfgang Puck at the iconic Spago in Beverly Hills, Funke went to Bologna, where he apprenticed with pasta master Alessandra Spisni at La Vecchia Scuola Bolognese. Under Spisni's mentorship, Funke perfected traditional hand-made pasta techniques and acquired skills that would forever change his approach to cooking. Upon returning to the U.S., Funke took on the role of executive chef at Rustic Canyon in Santa Monica, where he solidified a "back to the terroir" approach to cooking and cultivated lasting relationships with California's top farmers and ranchers. In 2013, Funke's Bucato opened to immediate critical acclaim as one of the top restaurants in Los Angeles and set a new standard for hand-made pasta in the city. Felix, Funke's current venture, opened in 2017 and is a collaboration with Toronto-based restaurant group GUSTO54. Located on the famous Abbot Kinney Boulevard in Venice in Los Angeles, critically acclaimed Felix embodies the sensibilities of Italian cuisine with a menu that reflects seasonality, expert craftsmanship, and genuine hospitality.

Funke was a semifinalist in the James Beard "Rising Star Chef" contest at Rustic Canyon in 2009 and a finalist in the "Best New Restaurant" contest at Felix in 2018. FELIX continues to gain national recognition and was named as one of Esquire's "Best New Restaurants in America 2017," Eater's "12 Best New Restaurants in America 2017," Bon Appétit's "Best Pasta We Ate in 2017," shortlisted for Bon Appétit's "Best New Restaurants in America 2018," appeared in Thrillist's "25 Best Italian Restaurants in America 2018," and in the Los Angeles Times' "101 Restaurants We Love 2018." The documentary Funke (Tastemade) chronicles Funke's journey to open Felix and debuted at the Los Angeles Film Festival 2018.

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Eric Wolfinger

(Photographs by)

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ERIC WOLFINGER is a traveling cook who found his calling behind the lens. Passionate and driven by purpose, Eric works with brands he believes move the needle towards the common good. With over a dozen award-winning books and hundreds of commissions as a photographer and director, he has earned a reputation as a close collaborator whose immersive approach produces powerful storytelling.

Before working as a photographer, Eric spent five years cooking and baking in San Francisco. At Tartine Bakery, his mentor Chad Robertson had the idea that his experienced apprentice would bring a perspective to his bread book that no other photographer could. Eric's photography for TARTINE BREAD was nominated for a James Beard award and the book is currently in its thirteenth edition.

Ten years later, Eric continues to bring the same enthusiasm and commitment to every project he undertakes.

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Nancy Silverton

(Preface by)

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Nancy Silverton is an American chef, baker, restaurateur, and author. Silverton, winner of the James Beard Foundation's Outstanding Chef Award in 2014, is recognized for her role in popularizing sourdough and artisan breads in the United States.

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Customers reviews

Ian Hernandez Friday, October 23, 2020
Verified Purchase
Es un muy bien libre, hermoso, con imagenes preciosas, y una explicasion detallada de cada paso, perfecto para aprender pastas
00
Andrea Ibañez Wednesday, March 30, 2022
Verified Purchase
Excelente! Intente traer el libro de afuera varias veces y nunca me llego. Lo pedi por Buscalibre, el precio me parecio excelente e incluso me llego antes de la fecha estimada. Gran servicio!
00
Mariana Ortiz Reyes Monday, March 31, 2025
Verified Purchase
Un libro hermoso visualmente y con una explicación bien detallada de cómo hacer pasta fresca desde lo más básico.
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American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking) - Eric Wolfinger

Synopsis "American Sfoglino: A Master Class in Handmade Pasta (Pasta Cookbook, Italian Cooking Books, Pasta and Noodle Cooking) "

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