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American Sfoglino: A Master Class in Handmade Pasta Hardcover – Illustrated, 24 September 2019

4.7 out of 5 stars 900 ratings

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Product details

  • Publisher : Chronicle Books; Illustrated edition (24 September 2019)
  • Language : English
  • Hardcover : 272 pages
  • ISBN-10 : 1452173311
  • ISBN-13 : 978-1452173313
  • Dimensions : 22.48 x 2.79 x 27.56 cm
  • Customer Reviews:
    4.7 out of 5 stars 900 ratings

Product description

Review

Winner of the 2020 James Beard Award for Photography

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 strozzapreti to the parcel of cestini--is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty. &mdash: Danny Meyer, James Beard Award-winning founder and CEO of Union Square Hospitality Group

Evan Funke is a master pasta technician with the heart of a nonna. American Sfoglino is a true testament of his craft and the only book you'll need to recreate his pasta at home.--Michele Forgione, chef/co-owner of Impasto, Pizzeria Gema, Chez Tousignant, and Da Rosa

Evan Funke is an obsessive of the highest order and how lucky for all of us that his obsessions focus on pasta, specifically the pasta of Bologna where he perfected the egg-rich, artistically filled, and delicately wrapped treasures of Italy's finest. At his L.A. restaurant Felix, Evan has introduced enthusiastic diners to the secrets of pasta bolognese. Now, with this magnificent book, he shares the skills he learned in Bologna-not just the obsession but also the love and the how-to, from simplest first steps to ornate special occasion shapes and everything in between.--Sara Jenkins, chef/owner of Porsena and Nina June

Evan Funke shows his generosity and love of pasta through this incredible book. Cooking these recipes will become part of your weekly routine, dirty pages guaranteed.--Jon Shook and Vinny Dotolo, James Beard Award-winning chefs

Evan Funke unlocks the beauty and craft of true hand-rolled pasta, honoring the traditions Italians have passed down through generations. He educates at-home cooks on the history of pasta shapes and the sacred bond between those shapes and their true match sauces, one of the most important steps when channeling your inner sfoglino.--Sarah Grueneberg, James Beard Award-winning chef/partner of Monteverde Restaurant and Pastificio

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

This book might just be the finest, most educational tool available about the art of fresh pasta making.Thanks to Evan's maniacal enthusiasm, you may never again be tempted to buy dried, packaged pasta at the supermarket. And before you know it, the word sfoglino will roll off your tongue as expertly as you roll sfoglia itself. --Nancy Silverton, American Chef and winner of the James Beard Foundation's Outstanding Chef Award

About the Author

Chef Evan Funke is a master pasta maker trained in the Emilia-Romagna region of Italy who has worked with Wolfgang Puck and Maestro Alessandro Spisni. In April of 2017, he opened Felix Trattoria in Venice, California, to rave reviews and a packed house. It was named as one of Eater's “12 Best New Restaurants in America” and Esquire's “Best New Restaurant” in 2017.

Katie Parla is a Rome-based food journalist and the author of Tasting Rome (Potter) and Food of the Italian South (Potter). Originally from New Jersey, she has a master’s degree in Italian Gastronomic Culture from the Università degli Studi di Roma “Tor Vergata,” a sommelier certificate from the Federazione Italiana Sommelier Albergatori Ristoratori, and an archaeological speleology certification from the city of Rome. She is the author and editor of more than 20 food books and has written for publications such as Lucky Peach, The New York Times, The Guardian and Saveur, among others.

From the Publisher

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CESTINI AGLI ASPARAGI

This filled pasta unites a favorite spring vegetable with Parmigiano-Reggiano. Each spring, they appear together across the Italian peninsula in a variety of ways, including in pastas and risottos. The asparagus and salty cheese contrast beautifully.

james beard restaurant, cookbook, pasta, flour, water, evan funke, evan funk, los angeles

CESTINI AGLI ASPARAGI

james beard restaurant, cookbook, pasta, flour, water, evan funke, evan funk, los angeles

MINESTRA DI VERURDA CON SORPRESINE

james beard restaurant, cookbook, pasta, flour, water, evan funke, evan funk, los angeles

GARGANELLI CON RAGÙ DI AGNELLO

james beard restaurant, cookbook, pasta, flour, water, evan funke, evan funk, los angeles

STRICHETTI ALLA ROMAGNOLA

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4.7 out of 5 stars
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DeeandBeeNewbridge
4.0 out of 5 stars It is a special book for pasta aficionados.
Reviewed in the United Kingdom on 25 November 2019
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Jorge bp
5.0 out of 5 stars Nice techniques
Reviewed in the United Kingdom on 19 January 2020
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G
5.0 out of 5 stars Simply The Best
Reviewed in Canada on 10 October 2019
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4 people found this helpful
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banguscorp
3.0 out of 5 stars Eh
Reviewed in Canada on 15 November 2019
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3 people found this helpful
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SSNB
5.0 out of 5 stars An opus to pasta making
Reviewed in Canada on 1 November 2020
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