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American Sfoglino: A Master Class in Handmade Pasta (Hardback)
  • American Sfoglino: A Master Class in Handmade Pasta (Hardback)
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American Sfoglino: A Master Class in Handmade Pasta (Hardback)

(photographer), (author), (author)
£25.00
Hardback 272 Pages / Published: 24/09/2019
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This debut cookbook from Evan Funke, esteemed chef of L.A.'s Felix Trattoria, is a comprehensive guide to the best pasta in the world. Sharing classic techniques from his Emilia-Romagna training, Funke provides accessible instructions for making his award-winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, home cooks can recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, beginning with essential sauces and broth, like Passata di Pomodoro (Tomato Sauce) and Carne di Brodo (Meat Broth) to luscious Tagliatelle in Bianco con Proscuitto (Tagliatelle with Bacon) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna). Stories from Italy and the kitchen at Felix Trattoria add the finishing touches to this master class in pasta, while sumptuous photographs and bold package offer a feast for the eyes.

Publisher: Chronicle Books
ISBN: 9781452173313
Number of pages: 272
Dimensions: 267 x 216 mm


MEDIA REVIEWS
Praise for American Sfoglino:
"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 strozzapretti to the parcel of cestini-is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty."
Danny Meyer, James Beard award-winning restaurateur and author
"There is something so simple and evocative about Evans cooking that comes across the same when you thumb through the pages of this book. It just warms the soul!"

Marc Vetri, James Beard award-winning chef, restaurateur, and author

"Evan's flawless pasta transforms grain into solid gold"

Chris Bianco, James Beard award-winning chef and author


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