Flour + Water

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. -Michael Tusk, chef/owner of Quince and Cotogna 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. -Marc Vetri, chef and author of Rustic Italian Food You might think that a comprehensive tutorial in pasta making would be dry, but you'd be wrong. I read flour + water in one sitting, fascinated by the lively story of one of San Francisco's great restaurants and the smartly written, easy to follow recipes. This is an enchanting, inspiring book. -Daniel Patterson, chef and author of Coi There is a romantic, rustic, mysterious consonance about both Thomas and flour + water. It's easy to lose yourself in each recipe's seeming simplicity before-WHOOSH!-you're consumed with complexity, wisdom, expertise, and sincerity you might have never expected. This is my favorite part about great chefs and their food. -Christina Tosi, chef/owner Momofuku Milk Bar 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-a rare thing for sure. I'm going to go make pasta! -Barbara Lynch, chef and restaurateur