Flour and Water: Pasta
Thomas McNaughton
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McNaughton’s San Francisco restaurant has made its mark by offering thoughtful, wholly plausible updates of traditional Italian dishes, particularly pastas.
Here, in his debut cookbook, the chef demonstrates an assured grasp of the classics and an enticing array of just the kind of new ideas that have brought him renown.
You’ll find some very appealing old favorites, but our attention has been caught by the likes of celery root tortelli with brown butter, balsamico, and walnuts; tagliarini with lime-braised hen, and pistachio; and pappardelle with braised goat shoulder, anchovy, and kale. It’s easy to be inspired by this one!
Cloth. Color photographs throughout.