Customer Reviews

Pasta Sfoglia: From Our Table to Yours, More Than 100 Fresh, Seasonal Pasta Dishes

5 star:		(2)
4 star:		(0)
3 star:		(1)
2 star:		(0)
1 star:		(1)

 

 

I can understand why Sfoglia might rub up against some reviewers, who want the Italian classics. But for me, a guy who has probably two dozen Pasta books, of one sort of another, this is the only new Pasta book I would buy. I don't need another recipe for Spaghetti Putanesca, and I was really reluctant to buy this book when I pulled it off the shelf at a real bookstore. I said to myself: "You don't need another Pasta cookbook; put it down."

Then I started to page through, and every recipe intrigued me. They are not the classics, but do take classic Italian ingredients and techniques and give them a nice little twist. I like making the classic Pizzocheri (buckwheat pasta, served with cabbage, sage, fontina and butter), but it can be heavy, and is not really a "summertime dish." Sfoglia's buckwheat pasta is a take on blini and caviar; not Italian, really, but genius, I think. Other recipe's adhere more closely to true Italian ingredients, but in novel ways. After buying the book, and paging through it, I decided all but a few of the recipes are a must to be tried.

The story line also intrigued me: "This guys last name is not Italian, who is he?" Being a half-breed myself, and with a non-Italian last name, I've heard the skepticism over the years about my roots. But I think half-breeds sometimes take to their Italian roots with more of a passion than the pure bred. (Case in point: Laura Schenone's The Lost Ravioli Recipes of Hoboken: A Search for Food and Family )

Its clear Ron Suhanosky and his half-Italian wife are passionate about recreating that Italian side of themselves. Its all about recreating memories, and emotion, and it shows in the recipes and in the well stated introduction to every one of the recipes. Who wants to read just a recipe? The story line Ron Suhanosky provides, behind every recipe, makes them come alive. And the story about their travels, cooking their way through Italy, and opening up their dream "pasta" place, is also intriguing (albeit, provoking a bit of envy in someone who can only dream of living that life).

Not everything works perfectly. I'm still wrapping my head around using Grapeseed Oil, rather than Olive Oil, in my recipes; but I'm being open minded and bought a big can of Grapeseed Oil to try out. And Risotto with water, rather than broth, and with the ingredients sitting on top, instead of mixed in? Certainly not orthodox, but Suhanosky makes some good points: about broth breaking down the starches, and about the over use of olive oil, especially extra virgin oil, which is really more appropriate for salads, etc.

In the end, its all about inspiration and this book has certainly inspired me: to go buy some Guanciale, and make this recipe; to buy a Cavatelli maker, to try that one. I'm looking forward to cooking my way through Sfoglia; I just wish I had more time to do so.

This book should be great; the authors have a great story, the pictures are beautiful and the dishes sound unusual and delicious.

However, the recipes are so poorly written that this book is instead a study in frustration. Directions are not clear and it seems as though fact checking/recipe testing was just skipped.

What a shame!

Unlike many cookbooks that basically just give recipes, this outstanding book explains the reasons behind many of the useful cooking techniques presented. For someone who really wants to understand pasta, this is the book to read.

the confusion-fusion keeps on going and unfortunately we are getting further and further from what the originality and beauty of Italian food is about....not giving the chance to the public to really understand and appreciate it.....
The whole thank you nonna etc...has been done many times, please come up with something new please
This said, good luck