The Book Blog and ETC.
|Posted on September 26, 2014 at 4:45 AM|
Did you know that there is an Eighty (80) ...Twenty (20)...Rule for cooking pasta.
80% pasta boiling in water and then 20% in a pan sauce…resulting in flavorful pasta.
San Francisco Restaurant “flour +water” opened its doors in 2009 and
Executive Chef Thomas Mc Naughton has now created something new…his soon to be released cookbook “Flour + Water”
This is definitely not your average pasta cookbook and this cookbook will definitely make you fall in love with pasta. Although this book has your classic Italian recipes, they are quite a few that will turn the ordinary flour and water to the extraordinary. The book also allows you to be spectators to what was once a pipe dream, now a reality…the restaurant "flour +water".
I felt like I was looking through his personal diary and the pictures showcase the love and appreciation that this Executive Chef has… not only for the technique of cooking pasta… but the appreciation of creating something so beautiful from simple ingredients…that we call pasta.
The cookbook showcased step-by-step illustration on how to create the pasta from scratch used in these amazing recipes… with beautiful photography as your inspiration. The steps were simple and my results was surprisingly amazing for my first time attempting to make pasta from scratch. The recipe “Trofie with Heirloom Tomatoes” was equally as amazing. I…however…am super excited that many of the recipes can swap out the fresh pasta, so the dried pasta can be used instead. Although I was impress with my first attempt in making pasta…it’s not for the faint of heart…it is definitely a masterful piece of art that takes patience.
With that said…I love the cookbook and I look forward to dining in the restaurant in the near future.
Just in case you want to learn a little more about the restaurant.... here’s the link---> http://www.flourandwater.com/
I Highly recommend this cookbook.
~xoxo Sincerely Yours, Nerisa