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Flour + Water Pasta [a Cookbook]

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ISBN-10: 1607744708

ISBN-13: 9781607744702

Edition: 2014

Authors: Thomas McNaughton, Paolo Lucchesi

List price: $41.00
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An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water.     San Francisco's flour + water has a devoted local following, a strong national reputation, and is well known for its specialty regional pasta varieties, all-Italian wine program, and star chef Thomas McNaughton. McNaughton is an artisan truly passionate about pasta whose inventive recipes and fresh flavor combinations--such as Corn and Crescenza Cappelletti with Bitter Honey; Spaghetti with Confit Albacore, Pole beans and Chili Flakes; and Asparagus Caramelle with Brown Butter--set Flour + Waterapart from other pasta books. The 75 recipes are…    
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Book details

List price: $41.00
Copyright year: 2014
Publisher: Ten Speed Press
Publication date: 9/30/2014
Binding: Hardcover
Pages: 288
Size: 8.71" wide x 10.28" long x 1.14" tall
Weight: 2.662
Language: English

Humphry Slocombe the shop has more than 310,000 Twitter followers. It has received press in the New York Times, Bon Appetit, Food & Wine,, and Culinary Trends magazine. The owner, and co-author of this book, Jake Godby, was profiled in the New York Times magazine in July 2010. Before starting Humphry Slocombe in December 2008, he worked as a pastry chef in SF fine-dining establishments including Boulevard, Zuni, Fifth Floor, and Coi. He majored in art at Ohio State University. Co-Author Paolo Lucchesi is currently the SF Chronicle's Inside Scoop columnist. He is a founding editor of Eater SF and Eater National. Sean Vahey is operations manager/owner of Humphry Slocombe.