Beschreibung
Produktdetails
Format
ePUB
Kopierschutz
Ja
Family Sharing
Nein
Text-to-Speech
Ja
Erscheinungsdatum
24.09.2019
Verlag
Chronicle Books LLCSeitenzahl
272 (Printausgabe)
Dateigröße
35527 KB
Sprache
Englisch
EAN
9781452173382
*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 machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino.
A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he 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.
Features recipes for home cooks to 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, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book.
Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes.
Evan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award winning food photographer.
Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
"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 machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino.
A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he 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.
Features recipes for home cooks to 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, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book.
Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes.
Evan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award winning food photographer.
Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
Kundinnen und Kunden meinen
Wenig Inhalt, sehr enttäuschend
Bewertung am 27.10.2023
Bewertungsnummer: 2054353
Bewertet: Buch (Gebundene Ausgabe)
Ich kenne Evan Funke aus Videos auf YouTube, in denen er die außergewöhnlichsten Formen von Pasta zubereitet und dafür von LA extra nach Italien reist und um zu lernen wie man die Pasta so authentisch wie möglich zubereitet. Leider befasst sich das Buch allerdings mit nur 15 Pasta Formen, unter denen sich 3 Arten von Bandnudeln (Lasagne nicht mitgezählt) und 4 sehr ähnliche Variationen von gefüllten Nudeln (Triangoli, Tortelloni, Balanzoni und Tortellini) befinden. Was ist mit Trofie, Bosiate, Rascattiedi oder einfach Orecchiette? MMn hätte die Vielfalt an präsentierten Nudeln viel größer sein können und ich weiß, dass das überhaupt kein Problem für ihn ist.
Abgesehen davon werden auch nur drei Teigarten (+Gnocchi) vorgestellt, bei denen der Text zu 60% genau gleich ist.
Alles in allem kommt es mir so vor, als ob er einfach ein dickes Buch schreiben wollte und es ihm nicht darum ging sinnvoll Wissen zu vermitteln. Das Buch fühlt sich einfach so leer an. Werde mir jetzt "An A-Z of Pasta" von Rachel Roddy bestellen, das sieht viel vielversprechender aus.
Den 2. Stern gibt es für die gut illustrierten Anleitungen.
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