Pasta Sfoglia edition by Ron Suhanosky Cookbooks Food Wine eBooks
Download As PDF : Pasta Sfoglia edition by Ron Suhanosky Cookbooks Food Wine eBooks 
Renowned Sfoglia restaurant reveals its pasta secrets-easily recreated in your own kitchen.
Tables at Sfoglia in Manhattan and Nantucket are much sought-after by the fans of the restaurant's authentic and delicious cuisine. Now you won't have to wait for a table at Sfoglia. With Pasta Sfoglia, you can prepare its master recipes right in your own kitchen. Here, for the first time, chef-owners Ron and Colleen share recipes from their kitchen, enabling home cooks to make sophisticated pasta dishes with efficiency and ease. They found the perfect collaborator in cookbook author, Susan Simon, who shares their passion for all things Italian.
Beautifully illustrated in full color, Pasta Sfoglia lets you
- Use the step-by-step instructions to create perfect pasta-the Sfoglia way
- Experience dishes ranging from the traditional (Nonna's Sunday Ragu) to the new and distinctive (Goat's Milk Cheese, Spinach, Cappellacci, Golden Raisins, Saffron Butter)
- Dive into the 111 rich and flavorful recipes for every kind of pasta dish-including fresh, dry, and filled pasta, dumplings, and grains
- Improve your preparation with tips on choosing the best ingredients with an emphasis on seasonal products, picking alternate ingredients, and information about the origin of each dish
- Enhance your enjoyment of the recipes through the authors' entertaining stories of how their food and travel experiences in Italy, Nantucket, and New York inspired their recipes
If you love pasta and cuisine grounded in loving traditions and uncompromised flavor, Pasta Sfoglia is the perfect collection to inspire you to bring your own traditions to the table.
Pasta Sfoglia edition by Ron Suhanosky Cookbooks Food Wine eBooks
I bought this book for my son and his fiancé, to take to them when I visited them in Manhatten, as they had told me they would be taking me to Pasta Sfoglia for dinner. They were thrilled to have this book and after looking through the recipes they were seriously considering acquiring a pasta maker and learning to make their own pasta. The book steps you through how to make your own pasta and makes it seem quite doable. But even if you do not want to get into making pasta, you'll find that the recipes can be adaped for store bought pasta, and you will still get some insights into new sauces. Very nice photos and lots of useful information on new combinations of things to try.Product details
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Pasta Sfoglia edition by Ron Suhanosky Cookbooks Food Wine eBooks Reviews
the recipes are fantastic and easily one of my most used cook books! i would say this is the perfect book for anyone ready to take the next step past your day to day spaghetti to something FANTASTICALLY YUMMY !!
I can understand why Sfoglia might rub up against some reviewers, who want the Italian classics. But for me, a guy who has probably two dozen Pasta books, of one sort of another, this is the only new Pasta book I would buy. I don't need another recipe for Spaghetti Putanesca, and I was really reluctant to buy this book when I pulled it off the shelf at a real bookstore. I said to myself "You don't need another Pasta cookbook; put it down."
Then I started to page through, and every recipe intrigued me. They are not the classics, but do take classic Italian ingredients and techniques and give them a nice little twist. I like making the classic Pizzocheri (buckwheat pasta, served with cabbage, sage, fontina and butter), but it can be heavy, and is not really a "summertime dish." Sfoglia's buckwheat pasta is a take on blini and caviar; not Italian, really, but genius, I think. Other recipe's adhere more closely to true Italian ingredients, but in novel ways. After buying the book, and paging through it, I decided all but a few of the recipes are a must to be tried.
The story line also intrigued me "This guys last name is not Italian, who is he?" Being a half-breed myself, and with a non-Italian last name, I've heard the skepticism over the years about my roots. But I think half-breeds sometimes take to their Italian roots with more of a passion than the pure bred. (Case in point Laura Schenone's The Lost Ravioli Recipes of Hoboken A Search for Food and Family )
Its clear Ron Suhanosky and his half-Italian wife are passionate about recreating that Italian side of themselves. Its all about recreating memories, and emotion, and it shows in the recipes and in the well stated introduction to every one of the recipes. Who wants to read just a recipe? The story line Ron Suhanosky provides, behind every recipe, makes them come alive. And the story about their travels, cooking their way through Italy, and opening up their dream "pasta" place, is also intriguing (albeit, provoking a bit of envy in someone who can only dream of living that life).
Not everything works perfectly. I'm still wrapping my head around using Grapeseed Oil, rather than Olive Oil, in my recipes; but I'm being open minded and bought a big can of Grapeseed Oil to try out. And Risotto with water, rather than broth, and with the ingredients sitting on top, instead of mixed in? Certainly not orthodox, but Suhanosky makes some good points about broth breaking down the starches, and about the over use of olive oil, especially extra virgin oil, which is really more appropriate for salads, etc.
In the end, its all about inspiration and this book has certainly inspired me to go buy some Guanciale, and make this recipe; to buy a Cavatelli maker, to try that one. I'm looking forward to cooking my way through Sfoglia; I just wish I had more time to do so.
Unlike many cookbooks that basically just give recipes, this outstanding book explains the reasons behind many of the useful cooking techniques presented. For someone who really wants to understand pasta, this is the book to read.
This book should be great; the authors have a great story, the pictures are beautiful and the dishes sound unusual and delicious.
However, the recipes are so poorly written that this book is instead a study in frustration. Directions are not clear and it seems as though fact checking/recipe testing was just skipped.
What a shame!
It is great!
This was recommended by my daughter who is a Pasta lover and expert. It has so many great recipes, all which work perfectly.
Some very intersesting recipes.
I bought this book for my son and his fiancé, to take to them when I visited them in Manhatten, as they had told me they would be taking me to Pasta Sfoglia for dinner. They were thrilled to have this book and after looking through the recipes they were seriously considering acquiring a pasta maker and learning to make their own pasta. The book steps you through how to make your own pasta and makes it seem quite doable. But even if you do not want to get into making pasta, you'll find that the recipes can be adaped for store bought pasta, and you will still get some insights into new sauces. Very nice photos and lots of useful information on new combinations of things to try.
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