- Table View
- List View
Flavours of Greece
by Rosemary BarronRosemary Barrons Flavours of Greece was first published in 1991 and has never gone out of print. It is now generally regarded as the most authentic and authoritative collection of Greek recipes. It was chosen as an Editor's Choice in The New York Times in the year of its publication and it is the only recipe book listed in The Rough Guide to Greece and The Rough Guide to the Greek Islands. Rosemary is about to open an international cookery on Kythira teaching traditional Greek cuisine and to coincide with this event Grub Street is issuing a new full color edition of this wonderful book. In this celebration of Greek food Rosemary provides over 250 regional and national specialties, from the olives, feta and seafood of mezes, to delicate lemon broths, hearty bean soups, grilled meats and fish, baked vegetables and pilafs, to fragrant, gooey honey pastries. Greek cooking offers seasonal food perfect for informal eating with family, friends and entertaining. In the 80s Rosemary owned a cooking school based in a 450 year-old village house on the island of Crete. This was the first of its kind in Greece, and described by Vogue magazine in 1982 as one of the best cooking schools in Europe. Her recent courses on Santorini, exploring the foods and flavors of Greek antiquity, have been described by Conde Nast Traveller as one of the top ten cookery courses in Europe. For nearly three decades, Rosemary has organized programs and presented lectures and workshops on culinary matters to a wide variety of audiences.
Flawless: Understanding Faults in Wine
by Jamie GoodeFlawless is the first book of its kind dedicated to exploring the main causes of faults in wine. From cork taint, to volatile acidity, to off-putting aromas and flavors, all wine connoisseurs have encountered unappealing qualities in a disappointing bottle. But are all faults truly bad? Are some even desirable? Jamie Goode brings his authoritative voice to the table once again to demystify the science behind what causes a good bottle to go bad. By exposing the root causes of faults in wine, Flawless challenges us to rethink our assumptions about how wine should taste and how we can understand beauty in a glass.
Flax Americana: A History of the Fibre and Oil That Covered a Continent (McGill-Queen's Rural, Wildland, and Resource Studies #10)
by Joshua MacFadyenFarmers feed cities, but starting in the nineteenth century they painted them too. Flax from Canada and the northern United States produced fibre for textiles and linseed oil for paint – critical commodities in a century when wars were fought over fibre and when increased urbanization demanded expanded paint markets. Flax Americana re-examines the changing relationships between farmers, urban consumers, and the land through a narrative of Canada’s first and most important industrial crop. <p><p> Initially a specialty crop grown by Mennonites and other communities on contracts for small-town mill complexes, flax became big business in the late nineteenth century as multinational linseed oil companies quickly displaced rural mills. Flax cultivation spread across the northern plains and prairies, particularly along the edges of dryland settlement, and then into similar ecosystems in South America’s Pampas. <p> Joshua MacFadyen’s detailed examination of archival records reveals the complexity of a global commodity and its impact on the eastern Great Lakes and northern Great Plains. He demonstrates how international networks of scientists, businesses, and regulators attempted to predict and control the crop’s frontier geography, how evolving consumer concerns about product quality and safety shaped the market and its regulations, and how the nature of each region encouraged some forms of business and limited others. <p> The northern flax industry emerged because of border-crossing communities. By following the plant across countries and over time Flax Americana sheds new light on the ways that commodities, frontiers, and industrial capitalism shaped the modern world.
The Flax Cookbook: Recipes and Strategies for Getting the Most from the Most Powerful Plant on the Planet
by Elaine MageeFlaxseed has been around for centuries, but its pleasant flavor and unsurpassed health benefits have been largely overlooked until now. In The Flax Cookbook, nutritionist Elaine Magee introduces the reader to this extraordinary plant, explains why this rich source of omega-3 fatty acids and soluble fiber is essential to any diet, and shows how easily it can be incorporated into the foods we eat every day. Magee -- a regular contributor to Fitness, Parenting, and Cooking Light magazines -- offers 80 delicious, easy-to-prepare recipes that cover everything from muffins and power bars to entrees, desserts, and smoothies. Complete with sections on the history and properties of flax, the latest scientific findings on its health benefits, and 100 tips to help readers customize their own plan for adding flax to their diet, The Flax Cookbook is perfect for cooks looking to add some extra nutrition to the foods they love.
Flaxseed: Evidence-based Cardiovascular and other Medicinal Benefits
by Robert Fried Richard CarltonPhysicians, scientists and savvy laypeople want reliable information on foods and supplements which might improve the outcome in chronic diseases that otherwise shorten our lives. These health conditions include type 2 diabetes, heart attacks, high blood pressure, chronic kidney disease and others. Incorporating flaxseed into one's diet can greatly improve outcomes in various health conditions. Thousands of peer-reviewed articles have been published documenting the clinical efficacy of flaxseed as a whole or its individual components and reveal the mechanisms by which those various components work. Flaxseed: Evidence-Based Cardiovascular and Other Medicinal Benefits is an encyclopedic and definitive text describing the health benefits of this humble plant. The book features exquisite detail on the three major components of the plant that are responsible for most of the documented benefits, those components being omega-3 fatty acids and two compounds that increase endothelial production of nitric oxide, those compounds being the amino acid L-arginine, and cyanogenic glycosides. Attention Readers: If you are not already familiar with the health benefits of omega-3 fatty acids and of the above-named nitric oxide donors, then this book opens a vast world of scientific discovery that one can immediately apply to improving health. This book calls attention to a wealth of journal articles providing practical information on consuming flaxseed and its overall health benefits. Enjoy!
The Flex Diet
by James BeckermanSMALL CHANGES YIELD BIG RESULTS. Many diet books present readers with a single, inflexible program which forces them to stay on that diet or risk another dieting failure. Rather than teaching you just one way to lose ten or twenty or even fifty pounds, The Flex Diet shows you how to lose a single pound . . . in 200 different ways. A medically proven approach to weight loss from WebMD's heart expert, The Flex Diet allows you to create your own customized weight-loss plan--one that fits your lifestyle, is full of tasty and nutritious meals, boosts energy levels, and keeps the weight off for good. Start TODAY to lose five pounds: The Flex Diet begins with a two-week phase called "Today," when you begin to make small changes to your diet and lifestyle that will help you lose weight right now and create a blueprint to a new you. It's as easy as keeping a food diary, taking a multivitamin, and getting more sleep. Do it EVERY DAY and lose ten more pounds: Next, three weeks of "Every Day Solutions" introduce meal plans for breakfast, lunch, and dinner with dozens of tasty recipes and complete nutritional information. Heart healthy exercise and lifestyle options let you retool your life. Get yourself started on positive Every Day habits like storing leftovers before you eat, switching to skim milk, and walking during breaks at work. Have it YOUR WAY to keep inches off your waist: The "Your Way" phase offers nearly 100 more lifestyle changes and solutions that you can use to take things to the next level and continue a lifetime of slim and healthy living. The Flex Diet is an exciting new approach to a new you, your way.
Flexible Dieting: A Science-Based, Reality-Tested Method for Achieving and Maintaining Your Optima l Physique, Performance & Health
by Alan AragonThe last nutritional model you will ever need to achieve and maintain your optimal physique, peak performance, and robust health.Do you find yourself confused by the ever-changing diet landscape? Low-carb, keto, low-fat, Paleo, supplements you can&’t pronounce, and of course the fix-all magic bullet—it becomes a minefield of endless frustration with little or no sustainable results to show for it. In his new book Flexible Dieting: A Science-Based, Reality-Tested Method for Achieving & Maintaining Your Optimal Physique, Performance, and Health, Alan Aragon is here to put an end to the confusion and put you on a path to success. With over 25 years of experience as a nutrition researcher and educator, Alan reveals the biggest diet secret of all—no single diet is best for everyone. The key to success is finding a tailored program that meets your individual needs and helps you build lifelong habits to support your goals. Flexible Dieting is a research-based, field-tested approach to nutrition that focuses on macronutrient balance and proper food sourcing that will help you achieve your dietary and physical goals at your own pace. With this simple weight-loss plan, Alan shows you how to eat within your specific macronutrient targets, making weight loss achievable and sustainable while fostering a healthy relationship with food and offering more freedom in your food choices.
Flexitarian Cookbook for Beginners: Quick and Easy Recipes for Plant-Based Meals
by Donna DeRosaGo flexitarian with this starter guide to (mostly) plant-based eating This vegan version of the flexitarian diet is a healthy and delicious way to incorporate plant-based meals into your routine without giving up meat and dairy altogether. But if you're new to plant-based eating, getting started can feel overwhelming. The Flexitarian Cookbook for Beginners makes adjusting to this diet easy, with simple and delicious recipes that are ready to eat in a flash. What sets this flexitarian cookbook apart: Flex eating tips—Every one of these plant-based recipes includes easy suggestions for adding meat, fish, or dairy for those days when you're craving a little more variety, or feeding a non-flexitarian crowd. Convenient cooking techniques—From 5-ingredient recipes to one-pot meals and 30-minute prep times, these dishes are designed to cut down on time spent in the kitchen and at the grocery store. Guided meal plans—Ease into the flexitarian lifestyle with two sample meal plans that each detail everything you'll eat for a week, with clear instructions and complete shopping lists to ensure success. Get healthier and enjoy flavorful favorites with this entry point into the flexitarian diet for beginners.
The Flexitarian Table
by Zoe Singer Peter BerleyNow in ebook for the first time, stylish, seasonal menus to satisfy vegetarians and nonvegetarians simultaneously, by a winner of the James Beard Award and the IACP Award. Today, more people than ever before are choosing to eat sustainably, electing to have vegetarian meals much of the time but sometimes small amounts of fish, chicken, and, more rarely, red meat. They're known as "flexitarians," a combination of the words "flexible" and "vegetarian." The Flexitarian Table is full of exciting menus guaranteed to please them--and everyone else at the table--without stressing out the cook. Drawing from decades of experience as a personal chef and caterer, Peter Berley provides lots of "convertible" meals featuring vegetable and meat versions of the same dish that can be prepared simultaneously without extra trouble, like Crispy Pressed Tofu or Chicken with Garlic and Mint. Others are hearty vegetarian dishes that ensure no one will miss meat, such as Saffron Lasagna with Vegetables and Gruyère. Meals centering around fish or chicken come with vegetable sides that double as mains. An extra bonus of this inclusive book: All of the 150 dishes can be mixed and matched.
Flicka, Ricka, Dicka and the Strawberries
by Maj LindmanFlicka, Ricka, and Dicka are going wild-strawberry picking. Mother is going to pay them for every basket they gather. When they stop at a cottage along the way, they meet Mary, her baby brother, and Mary's mother. Mary and her family are very kind, but have patches on their clothes and no milk to drink. After the girls get home and help Mother make strawberry jam, they think of a special way to spend the money they have earned.
Flicka, Ricka, Dicka Bake a Cake
by Maj LindmanSoon it will be Mother's birthday, and Flicka, Ricka, and Dicka can't think of what to give their mother. Aunt Betty shows them how to bake a cake by themselves. All is fine until the girls put the cake in the oven and go out to play. Will they remember the cake before it burns?
The Flint Coney: A Savory History (American Palate)
by Dave LiskeA Vehicle City Success Story The history of Flint's food culture has always been largely overshadowed by the stories of its industries. But the origins and rapid expansion of the number of Macedonian Coney shops in Flint paralleled the explosive growth of the city's automotive industry throughout the twentieth century. Born of an immigrant escaping the war-torn Balkans in the early 1900s who combined his idea for one dish with the skills of butchering and meatpacking experts from Wisconsin and Germany, the simple Flint Coney became an institution among the city's autoworkers, tradespeople, and families. Mainstays such as Flint Original Coney Island, Angelo's, and Atlas were frequented by regular patrons for decades, with others such as Capitol and Starlite carrying on those traditions today.Genesee County native Dave Liske explores these global origins and the cultural history of the Flint Coney.
Flip the Switch, Lose the Weight: Proven Strategies to Fuel Your Metabolism and Burn Fat 24 Hours a Day
by Robert K. Cooper Leslie L. Cooper<p>Discover how easy it can be to drop those unwanted pounds by flipping the switch that revs up metabolism to maximize fat burning all day longCould losing weight really be as simple as flipping a switch? <p>Absolutely, says Dr. Robert Cooper, one of America's leading weight-loss researchers. The trouble with most popular diet-and-exercise programs is that they boot up the metabolic thermostat, or Meta-Stat (an area in the brain that regulates metabolism), for only short spurts. <p>The rest of the time the body is in fat-storing mode. But if our Meta-Stat stays on 24 hours a day, we burn fat constantly—and build energy as well. In Flip the Switch, Lose the Weight, Dr. Cooper reveals scientifically proven strategies that enable us to turn on our Meta-Stat and maintain optimum metabolism all day long. <p>This groundbreaking book:• provides an easy 20-minute exercise plan that gently works the body differently on successive days for maximum fat-burning, energy-generating effect <br>• allows you to customize your weight-loss program based on your goals and lifestyle preferences <br>• provides an exclusive "Success Map" for you to chart your progress <br>• includes complete meal plans and more than 100 recipes, all designed to fuel the Meta-Stat for maximum fat burning
The Flippin' Awesome Backyard Griddle Cookbook: Tasty Recipes, Pro Tips and Bold Ideas for Outdoor Flat Top Grillin'
by Paul SidoriakOver fifty recipes, color photos, and pro tips—because nothing’s more fun than grillin’ up a mess of delicious eats in your own backyard.With the tips, techniques and recipes in this book, you can re-create the authentic restaurant-quality experiences of a classic diner or old-fashioned burger joint outdoors—in no time. Featuring color photos and clear step-by-step instructions, this book will have you quickly and easily cooking everyone’s favorite dishes like a pro, including: • Diner-Style Omelet • Buttermilk Pancakes • Smashed Burger • Cheesesteak Hoagie • Chicken Fajita Sandwich • Green Chile Turkey Melt • Bacon-Jalapeno–Wrapped Corn • Scallops with Asparagus • Asian-Seared Salmon • Grilled Pineapple with Ice Cream • and more!
Flipping Good
by Sudi PigottEveryone loves pancakes and with Flipping Good! you can make them a regular occurrence, with no need to wait for pancake day. Sudi has taken inspiration from countries all over the world to create a dynamic and intriguing collection of recipes such as Ricotta pancakes with Banana and Honeycomb Orange Butter; Buttermilk and Spelt Pancake Stack with Poached Blackberries; Potato Latkes with Sumac Fried Egg; Galettes de Sarrasin with Leeks and Merguez sausage; Okonomiyaki with Shredded Cabbage, Prawns and Tamarind Sauce; Banh Xeo Rice Flour Pancakes with Prawns, Shitake and Mangetout; Russian Buckwheat Blini with Smoked Salmon; Fluffy Coconut Flour Pancakes with Apricots and Maple Syrup; Kaiserschmarren with Plum Compote. Organised into chapters on Breakfast & Brunch, Snacks, Main Meals, and Teatime & Desserts you're sure to find something for every occasion.
Flipping Good: Sweet And Savory Recipes From Near And Far
by Sudi PigottEveryone loves pancakes and with Flipping Good! you can make them a regular occurrence, with no need to wait for pancake day. Sudi has taken inspiration from countries all over the world to create a dynamic and intriguing collection of recipes such as Ricotta pancakes with Banana and Honeycomb Orange Butter; Buttermilk and Spelt Pancake Stack with Poached Blackberries; Potato Latkes with Sumac Fried Egg; Galettes de Sarrasin with Leeks and Merguez sausage; Okonomiyaki with Shredded Cabbage, Prawns and Tamarind Sauce; Banh Xeo Rice Flour Pancakes with Prawns, Shitake and Mangetout; Russian Buckwheat Blini with Smoked Salmon; Fluffy Coconut Flour Pancakes with Apricots and Maple Syrup; Kaiserschmarren with Plum Compote. Organised into chapters on Breakfast & Brunch, Snacks, Main Meals, and Teatime & Desserts you're sure to find something for every occasion.
Floral Libations: 41 Fragrant Drinks + Ingredients
by Cassie WinslowExplore the unique flavors of flowers with these delicious (and decorative) drink recipes—with or without alcohol. Elegant, edible flowers are becoming more accessible every day—and they taste as good as they look. This curated collection of forty-one delightful recipes combines the playful creativity of fashion, the deliciousness of food, and the beauty of flowers in one gorgeous glass. Whether you're throwing a baby shower, hosting a Mother&’s Day brunch, celebrating a wedding, or simply entertaining guests, there&’s something for everyone, with or without alcohol, including: • Iced Lavender Café au Lait • Rose Petal Almond Milk • Dandelion Tea Cinnamon Cappuccino • Hibiscus Old Fashioned • Plum Rosewater Gin and Tonic • Orange Blossom Moscow Mule Learn how to create floral pantry item staples to create a scrumptious and sophisticated cocktail of your own, and embark on a new culinary adventure. This garden-party eye candy also includes practical tips on where to buy edible flowers, whether to choose fresh or dried flowers, how to grow edible flowers at home, and how to use florals in other recipes.
Floral Provisions: 45+ Sweet and Savory Recipes
by Cassie WinslowDiscover delicious treats made with edible flowers.Sweeten your everyday meals and treats with this whimsical cookbook where flowers take a starring role. Floral Provisions makes incorporating edible flowers into dishes and desserts an easy task—with gorgeous and delicious results. Perfect for brunches, picnics, afternoon snacks, or celebrations, recipes include:• Rose Petal French Toast• Raspberry Elderflower Scones• A Floral Cheese Board• Garden Party Layer CakeFeaturing lush photography; recipes for floral pantry staples, like Jasmine Sugar and Lavender Syrup; and tips for finding edible blooms, this cookbook is the ideal gift for anyone who loves flowers, cooking, delicious treats, or all of the above.PERFECT FOR MOTHER'S DAY, BABY SHOWERS, AND WEDDING SHOWERS: Sweet treats and flowers wrapped up in a light, lovely package make this an irresistible gift and the perfect accompaniment to Floral Libations.MORE FLORAL RECIPES TO LOVE: Readers already love the simple recipes and unique flavors of Floral Libations, and this book expands on that concept by offering a wide range of treats and sweets that incorporate rose, lavender, calendula, and more.MORE THAN JUST RECIPES: While the recipes are easy to make, the flavors are uniquely delicious. Plus, this book includes tips on using edible flowers, a guide to floral pantry staples to incorporate into everyday dishes, and information on choosing the best blooms to add to any dish.Perfect for:• Fans of flowers• Mother's Day shoppers• Garden enthusiasts and gardeners• Bakers who love a new idea• Home entertainers throwing a brunch, baby shower, wedding lunch, simple picnic, or any other kind of get-together with friends and family
The Florida Cracker Cookbook: Recipes & Stories from Cabin to Condo (American Palate)
by Joy Sheffield HarrisThis Florida Book Awards Gold Medal-winner in the Cooking category celebrates the Sunshine State’s culinary heritage—from turtle soup to boiled peanuts.Though starting in one-story shacks in the piney woods of the Panhandle, Cracker cooking in Florida has evolved with our tastes and times and is now just as home in high-rise apartments along the glistening waterways.When supplies were limited and the workday arduous, black coffee with leftover cornbread might serve as breakfast. Today’s bounty and life’s relative ease bring mornings with lattes and biscotti, biscuits and sausage gravy. What’s on the plate has changed, but our heritage infuses who we are. As we follow the path laid out by gastronomic pioneers, this culinary quest, guided by sixth-generation Cracker Joy Sheffield Harris, will whet your appetite with recipes and sumptuous reflections. Pull up a chair and dig in.
Florida Oranges: A Colorful History (American Palate)
by Erin ThursbyA vibrant history of Florida&’s horticultural heritage and the colorful personalities who made the state synonymous with citrus. In the 16th century, Ponce de León planted the first orange groves in St. Augustine, Florida. They were the precursor to what would become an integral part of Florida&’s identity. Orange groves slowly spread across the state, inspiring agricultural innovations and manufacturing ingenuity. Now Florida food writer Erin Thursby reveals the surprisingly colorful history of Florida&’s most famous crop. Discover the story behind Deland&’s eccentric &“citrus wizard&” Lue Gim Gong; the rise and fall of smuggler Jesse Fish; and the silver-tongued politician William J. Howey, who made his fortune selling plots of groveland through the 1920s. Celebrate the heyday of orange tourism and the farmers who weathered freezes, floods and citrus greening. From the old roots of orange cultivation in Northeast Florida to the new center of oranges in the Southwest, Thursby offers a unique historical tour of the Sunshine State.
Florida Sweets: Key Lime Pie, Kumquat Cake & Citrus Candy (American Palate)
by Joy Sheffield Harris“Tells the tales of some of Florida’s most famous desserts, from Key lime pie to citrus candy to the famous feud cake at Captain Anderson’s Restaurant.” —Panama City News Herald Sweets and the Sunshine State are a match made in heaven. Centuries ago, native Floridians used honey to sweeten dishes, as well as prickly pears and other wild fruits and berries. Spanish explorers introduced citrus to the area, leading to a major industry. Florida pioneers planted sugar cane and sweet potatoes as basic crops. Cane grinding, taffy pulls and homemade ice cream socials were once beloved community events across the state. The state pie of Florida, the Key lime pie, has been an addition to family affairs and restaurant menus since its inception in the late 1800s. From strawberry festivals to Florida flan, author Joy Sheffield Harris uncovers the state’s unique sweets with a taste of sunshine.
The Florida Vegetarian Cookbook
by Dalia ColónDelicious recipes that celebrate the seasonal harvests of the Sunshine State With year-round harvests and incredible seasonal variety of crops, Florida offers a wealth of homegrown foods that make it easy to cook local and fresh. Food journalist Dalia Colón is your guide to discovering flavorful dishes that showcase Florida’s bounty of fruits, vegetables, herbs, and grains.The Florida Vegetarian Cookbook includes more than 100 recipes using local ingredients as distinctive as oranges, tomatoes, and watermelon and as interesting as sugarcane, peanuts, cabbage, squash, and cantaloupe. Colón inspires readers to try new twists on classic recipes such as her Spanakopita, a satisfying entrée that pays homage to the Greek restaurants of Tarpon Springs; her sweet-and-spicy Game Day Buffalo Cauliflower that will win over any potluck party; and her Chocolate-Dipped Avocado Paletas that combine creamy avocado, zesty lime, and sweet dark chocolate for a refreshing treat in the summer heat.Colón’s recipes are accompanied by 12 essays that offer the stories behind some of Florida’s most cherished food traditions. Topics include the origins of the Florida Strawberry Festival, the rise and decline of Florida’s citrus industry, the importance of corn for Florida’s First Peoples, and more. Crafted for home cooks seeking to lean into a plant-based lifestyle, this cookbook includes tips on how to plan meals around seasonal fruits and vegetables, using local farmers markets for fresh produce, and exploring the cuisines of different cultures.Colorfully illustrated with simple step-by-step instructions, this book will take you on a delectable journey through the many ways that vegetarian and vegan foods are woven into Florida’s history and culture.
Flour: A Baker's Collection of Spectacular Recipes
by Joanne ChangEvery day 1,500 Bostonians can't resist buying sweet, simple treats such as Homemade Pop-Tarts, from an alumna of Harvard with a degree in economics. From Brioche au Chocolat and Lemon Raspberry Cake to perfect croissants, Flour Bakery-owner Joanne Chang's repertoire of baked goods is deep and satisfying. While at Harvard she discovered that nothing made her happier than baking cookies leading her on a path that eventually resulted in a sticky bun triumph over Bobby Flay on the Food Network's Throwdown. Almost 150 Flour recipes such as Milky Way Tart and Dried Fruit Focaccia are included, plus Joanne's essential baking tips, making this mouthwatering collection an accessible, instant classic cookbook for the home baker.
Flour and Stone: Baked for Love, Life and Happiness
by Nadine IngramA luscious celebration of baking for life, love and happiness Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind. Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen. Family, in every sense, is at the heart of Flour and Stone — this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you’ll want to eat for the rest of your life. 'Beautiful recipes written by a master baker with care, skill, and that intangible ‘something’ that makes me want to bake every single cake and pastry.' Belinda Jeffery
Flour and Water
by Thomas McnaughtonAn elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. From San Francisco's wildly popular Italian restaurant, flour + water, comes this complete primer on the craft of pasta making. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta--from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy's pasta traditions, flour + water includes seventy- five seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water's dough room, anyone can learn to make amazing pasta at home.From the Hardcover edition.