A Short Course

Note-taking for Consecutive Interpreting

&ldquo;Without a doubt, Thomas represents the new American chef who is bringing pasta to the forefront of American cuisine. His passion is on display daily at flour + water and this book allows you to immerse yourself in the world of a truly talented chef.&rdquo; &mdash;Michael Tusk, chef/owner of Quince and Cotogna &ldquo;Pasta is my life. And for me, it is always such a rare and beautiful thing when someone else shares your passion and dedication to such a simple thing as a noodle. Thomas not only writes about pasta, but you get the sense when reading flour + water that it is his life too.&rdquo; &#160;&mdash;Marc Vetri, chef and author of Rustic Italian Food &ldquo;You might think that a comprehensive tutorial in pasta making would be dry, but you&rsquo;d be wrong. I read flour + water in one sitting, fascinated by the lively story of one of San Francisco&rsquo;s great restaurants and the smartly written, easy to follow recipes. This is an enchanting, inspiring book.&rdquo; &#160; &mdash;Daniel Patterson, chef and author of Coi &ldquo;There is a romantic, rustic, mysterious consonance about both Thomas and flour + water. It&rsquo;s easy to lose yourself in each recipe&rsquo;s seeming simplicity before&mdash;WHOOSH!&mdash;you&rsquo;re consumed with complexity, wisdom, expertise, and sincerity you might have never expected. This is my favorite part about great chefs and their food.&rdquo;&#160; &mdash;Christina Tosi, chef/owner Momofuku Milk Bar &ldquo;Flour + Water is nothing short of brilliant. For anyone who adores great pasta and wants to truly understand the craft behind it, this gorgeous cookbook is a must-have. Thomas is creative, passionate, and has amazing energy; he also has the hands of a nonna&mdash;a rare thing for sure. I&rsquo;m going to go make pasta!&rdquo; &mdash;Barbara Lynch, chef and restaurateur

Pasta [A Cookbook]

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Note-taking for Consecutive Interpreting

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