{"product_id":"american-sfoglino-a-master-class-in-handmade-pasta","title":"American Sfoglino: A Master Class in Handmade Pasta","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In American Sfoglino, Evan Funke shares his classic training and provides detailed instructions for making pasta at home. Focusing on 15 pasta shapes, he'll walk readers through each stage of the process with step-by-step photography, from shaping orecchiette and cutting pappardelle to the proper way to blanch, dry, and preserve pasta\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"In American Sfoglino, Evan Funke shares his classic training and provides detailed instructions for making pasta at home. Focusing on 15 pasta shapes, he'll walk readers through each stage of the process with step-by-step photography, from shaping orecchiette and cutting pappardelle to the proper way to blanch, dry, and preserve pasta.\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tEvan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. He lives in Los Angeles. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Eric Wolfinger is a James Beard Award-winning food photographer. He lives in San Francisco. \n\u003cp\u003e\u003c\/p\u003e Katie Parla is a food writer and IACP award-winning author whose work has appeared in numerous outlets, including the \n\u003ci\u003eNew York Times\u003c\/i\u003e, \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e, and \n\u003ci\u003eSaveur\u003c\/i\u003e. She lives in Rome, Italy.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003eWinner of the 2020 James Beard Award for Photography\u003c\/b\u003e\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \n\u003ci\u003esfoglino.\u003c\/i\u003e\n\u003cb\u003e--Sarah Grueneberg, James Beard Award-winning chef\/partner of Monteverde Restaurant and Pastificio\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Evan Funke's respect for tradition and detail makes \n\u003ci\u003eAmerican Sfoglino\u003c\/i\u003e the perfect introduction to the fresh egg pastas of Emilia-Romagna. It's bold in its simplicity and focus.\" \n\u003cb\u003e--Missy Robbins, chef\/owner of Lilia and MISI\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cb\u003e--Sara Jenkins, chef\/owner of Porsena and Nina June\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\" \n\u003cb\u003e--Jon Shook and Vinny Dotolo, James Beard Award-winning chefs\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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 \n\u003ci\u003esfoglino\u003c\/i\u003e will roll off your tongue as expertly as you roll \n\u003ci\u003esfoglia\u003c\/i\u003e itself.\" \n\u003cb\u003e--Nancy Silverton, American Chef and winner of the James Beard Foundation's Outstanding Chef Award\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Evan Funke is a master pasta technician with the heart of a \n\u003ci\u003enonna. American Sfoglino\u003c\/i\u003e is a true testament of his craft and the only book you'll need to recreate his pasta at home.\" \n\u003cb\u003e--Michele Forgione, chef\/co-owner of Impasto, Pizzeria Gema, Chez Tousignant, and Da Rosa\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Evan shares his deep love and respect for the traditions of hand-rolled pasta in \n\u003ci\u003eAmerican Sfoglino\u003c\/i\u003e, where every single shape--from the squiggle of \n\u003ci\u003estrozzapreti\u003c\/i\u003e to the parcel of \n\u003ci\u003ecestini\u003c\/i\u003e--is explained with care and love, and where each recipe jumps off the page with appetite-inducing beauty.\" \n\u003cb\u003e\u0026amp;mdash: Danny Meyer, James Beard Award-winning founder and CEO of Union Square Hospitality Group\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e\u003ci\u003eTHE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY \u003c\/i\u003e \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"Evan Funke's respect for tradition and detail makes \u003ci\u003eAmerican Sfoglino\u003c\/i\u003e the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus.\"\u003c\/b\u003e -- \n\u003ci\u003eMissy Robbins, chef\/owner of Lilia and MISI\u003c\/i\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eForget 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!\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eIn 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. \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eA comprehensive guide to making the best pasta in the world, \n\u003cb\u003e\u003ci\u003eAmerican Sfoglino\u003c\/i\u003e\u003c\/b\u003e 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eAUTHENTIC ITALIAN RECIPES: Beginning with four foundational doughs, \u003cb\u003e\u003ci\u003eAmerican Sfoglino\u003c\/i\u003e\u003c\/b\u003e 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). \u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003eAWARD-WINNING COOKBOOK: Winner of the 2020 James Beard Award for Photography and the 2020 IACP Award for Best Cookbook, Chefs \u0026amp; Restaurants category. \n\u003cp\u003e\u003c\/p\u003eHOMEMADE 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. \n\u003cp\u003e\u003c\/p\u003eEXPERT 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. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003ePerfect for: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eAny pasta aficionado or avid Italian cook looking to master the art of homemade pasta\u003c\/li\u003e\n\u003cli\u003eBirthday, holiday, or host\/hostess gifts for home cooks of all skill levels or lovers of authentic, traditional Italian food\u003c\/li\u003e\n\u003cli\u003eFans of \u003ci\u003ePasta Grannies\u003c\/i\u003e by Vicki Bennison, \u003ci\u003e Mastering Pasta\u003c\/i\u003e by Marc Vetri, \u003ci\u003ePasta\u003c\/i\u003e by Missy Robbins, and Italian cookbooks by Lidia Bastianich\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Funke, Evan\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chronicle Books\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2019-09-24\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Specific Ingredients|Pasta|Cooking|Regional \u0026amp; Cultural|Italian\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cooking, Italian|Cookbooks|Cooking (Pasta)\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.55 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781452173313\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781452173313\u003c\/p\u003e","brand":"Chronicle Books","offers":[{"title":"Default Title","offer_id":51154397331734,"sku":"SP-9781452173313","price":47.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781452173313_spiral.png?v=1774943724","url":"https:\/\/lusper.myshopify.com\/products\/american-sfoglino-a-master-class-in-handmade-pasta","provider":"Lusperbooks","version":"1.0","type":"link"}