Wonderland. If I had to sum up what Flour + Water is in one word -- wonderland. Of pasta. To call this a cookbook would be to err on the simplistic side.
I attempted to make the Ravioli dough, referred to as "Rav dough" to add extra pasta cred. It is a very exacting recipe, which calls for spritzing the dough with water to add the final balance of moisture. Without a spray bottle on hand, my improvisation yielded a drier dough than I had experienced in prior pasta making sessions (i.e. not this recipe). The precise nature of the recipes serve as a great learning experience which will undoubtedly improve your pasta making game.
Chef McNaughton of San Francisco's flour + water restaurant spent considerable time in Italy learning from the best on how to serve up gorgeous arrays of pasta shapes. Tagliatelle, tortelloni, farfalle and many more grace the pages of over 70 creative dishes that showcase the magical metamorphosis of flour and water.
You're The Butter To My Bread
Peter Reinhart has build up a reputation for being a bread expert. A bread baking expert -- not to be confused with being a master at something far more common, a master bread eater.
In his latest work, Bread Revolution tackles a gnawing guilty thought about bread -- is it healthy? Sprouted grains are abundantly utilized throughout these glutenous (and non-glutenous) edible artisanal delights.
Sprinkled across its pages are guiding wisdoms in the form of Q&As. "Can I substitute...." is one of my favorite questions for any recipe, and Reinhart knows I'm definitely not the only one. Cooking is a far more safe zone for subs, in baking it's more tricky, better left to practice and expertise.
Inspiring & innovative are two of my marks of a resourceful cookbook - Bread Revolution has you covered like flour on a counter. Sprouted wheat in bagels sounds like a challenge requiring lox at the finish line. Save the rest of the wheat for sprouted croissants and the real challenge may be waiting until company arrives to share them.
New goal - Becoming a Pizzaiola
Living in NYC has its advantages. Access to omg-level pizza being one of them.Which begs the question -- when such attainable deliciousness is a seamless delivery away, why would I venture to make my own pizza? Because I can. And I know exactly what's in it.
Enter The Pizza Bible
. It's beautiful red and white debossed cover reminiscent of the pizza box I would carry home in my youth from the neighborhood spot. Chef Tony Gemignani's new cookbook is no shy foray into the decadent journey of pizza making. As a World Pizza Champ -- 11 times a champ no less, a jury of his peers would agree this cookbook title is totally legit.Chef G believes pizza is simple but you must "respect the craft". He even has this motto tattooed onto his hands. How do I know this? Exhibit A photo on first page of the first chapter. Theory, my pizza loving friends, is key before you can master the savory recipes that follow.
"The Master Class" section is exactly what is needed, whether novice or (almost) ninja. The section covers a wealth of pizza 411, divided into Theory & Practice: equipment recommended, everything you ever wanted to know about why this flour brand vs that one (protein % vary greatly), and dough making by hand...until that wish-listed Kitchenaid mixer arrives. You'll also learn why starters will deliver more flavor, along with the science behind the magical sugarplum-esque dance of flour, water and yeast.
As a culinary nerd (and all-around nerd), I knew I was in love with the Pizza Bible when I saw the "Theory of Pizza Relativity". Einstein would definitely approve of this one. The generous sprinkling of step-by-step photos, demonstrating the techniques are 100% culinary nerd approved. Following these guides while practicing on a couple of batches of dough paves a tasty path towards becoming a pizzaiolo/a. That's italian for pizza ninja.
The "Ten Commandments of Pizza" are both entertaining and educational. Smartly done is the breakdown by chapter for regions/styles. The whole pizza gamut is on display - regional American, Chicago (Jon Stewart, please disregard) Sicilian, California, Napoletana, regional Italian, Global (Barcelona/Muchen/Dubliner/Parisian/Greco), grilled, wrapped & rolled, focaccia & breads.
For the true DIY chefs, the regional American section even features how to make your own sauce/gravy and sausage. Just don't forget to post those gorgeous homemade slices with a dash of #imadethis, sprinkle of #yammy and splash of #BuonAppetito.
This book was received from the Blogging for Books program in exchange for review.
Subscribe to:
Posts (Atom)