*THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY* "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino. A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book. Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes. Evan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award winning food photographer. Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
*THE JAMES BEARD MEDIA AWARD WINNER FOR BEST PHOTOGRAPHY* "Evan Funke's respect for tradition and detail makes American Sfoglino the perfect introduction to the fresh egg pastas of Emilia Romagna. It's bold in its simplicity and focus." — Missy Robbins, chef/owner of Lilia and MISI Forget your pasta machine and indulge in the magic of being a sfoglino with the help of the rich imagery and detailed instructions provided by Evan Funke and American Sfoglino. A comprehensive guide to making the best pasta in the world: In this debut cookbook from Evan Funke, he shares classic techniques from his Emilia Romagna training and provides accessible instructions for making his award winning sfoglia (sheet pasta) at home. With little more than flour, eggs, and a rolling pin, you too can be a sfoglino (a pasta maker) and create traditional Italian noodles that are perfectly paired with the right sauces. Features recipes for home cooks to recreate 15 classic pasta shapes, spanning simple pappardelle to perfect tortelloni. Beginning with four foundational doughs, American Sfoglino takes readers step by step through recipes for a variety of generous dishes, from essential sauces and broths, like Passata di Pomodoro (Tomato Sauce) and Brodo di Carne (Meat Broth) to luscious Tagliatelle in Bianco con Prosciutto (Tagliatelle with Bacon and Butter) and Lasagna Verde alla Bolognese (Green Bolognese Lasagna) in this treasure trove of a recipe book. Includes stories from Italy and the kitchen at Funke's Felix Trattoria that add the finishing touches to this pasta masterclass, while sumptuous James Beard-award winning photographs and a bold package offer a feast for the eyes. Evan Funke is a master pasta maker and the chef owner of Felix Trattoria in Venice, California. Katie Parla is a food writer and IACP award winning author whose work has appeared in numerous outlets, including the New York Times, Food & Wine, and Saveur. Eric Wolfinger is a James Beard Award winning food photographer. Makes an excellent gift idea for any pasta aficionado or avid Italian cook.
This study examines the motivations and doctrinal coherence of the Commentary on the Elements of Theology of Proclus written by Berthold of Moosburg, O.P. († c. 1361/1363). It provides an overview of Berthold’s biography and intellectual contexts, his manuscript remains, and a partial edition of his annotations on Macrobius and Proclus. Through a close analysis of the three prefaces to the Commentary, giving special attention to Berthold’s sources, it traces the Dominican's elaboration of Platonism as a soteriological science. The content of this science is then presented in a systematic reconstruction of Berthold’s cosmology and anthropology. The volume includes an English translation of the three fundamental prefaces of the Commentary. The publication of this volume has received the generous support of the European Research Council (ERC) under the European Union’s Horizon 2020 research and innovation programme through the ERC Consolidator Grant NeoplAT: A Comparative Analysis of the Middle East, Byzantium and the Latin West (9th-16th Centuries), grant agreement No 771640 (www.neoplat.eu). "This is, indeed, a precious insight into the spirit of Berthold’s philosophical thinking. Overall, the monograph’s ambition seems to be both to represent a starting point for new readers interested in Berthold, and to stress the philosophical value of the Commentary: both goals are most certainly reached." -Giuseppe Thomas Vitale, Thomas-Institut der Universität zu Köln, Recherches de Théologie et Philosophie médiévales 89.2
The updated Third Edition of this best seller presents a highly readable examination of diversity from a unique psychological perspective to teach students how to understand the social and cultural differences in today’s society. By exploring how individuals construct their view of social diversity and how they are defined and influenced by it, author Bruce Evan Blaine and new coauthor Kimberly J. McClure Brenchley present all that psychology has to offer on this critically important topic. The new edition features chapters on traditional topics such as categorization, stereotypes, sexism, racism, and sexual prejudice. Further chapters explore nontraditional diversity topics, such as weightism, ageism, and social stigma. Integrated throughout the text are applications of these topics to timely social issues.
What we think music is shapes how we hear it. This book traces the history of the idea of pure - 'absolute' - music from Pythagoras to the present, with special emphasis on efforts to reconcile the irreducible essence of the art with its profound effects on the human spirit. The core of this study focuses on the period 1850-1935, beginning with the collision between Richard Wagner and the Viennese critic Eduard Hanslick.
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