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American Sfoglino

A Master Class in Handmade Pasta
By Evan Funke ; With Katie Parla ; By Eric Wolfinger ; Foreword by Nancy Silverton
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The New York Times "Best Cookbooks of Fall 2019" 2020 James Beard Award Winner for Photography Winner of the 2020 IACP Award for Best Cookbook, Chefs & Restaurants 2020 IACP Awards Finalist – Food Photography & Stylin...
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The New York Times "Best Cookbooks of Fall 2019" 
2020 James Beard Award Winner for Photography 
Winner of the 2020 IACP Award for Best Cookbook, Chefs & Restaurants 
2020 IACP Awards Finalist – Food Photography & Styling 

"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.

Format: Hardcover
Pages: 272
Size: 8 1/2 x 10 1/2 V
Publication Date: 09/24/2019
ISBN: 9781452173313
Eric Wolfinger is a James Beard Award–winning food photographer. He lives in San Francisco.

Evan Funke is a master pasta maker and the chef-owner of Felix Trattoria in Venice, California. He lives in Los Angeles.

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. She lives in Rome, Italy.