Flour + Water by Thomas McNaughton is the ideal cookbook for the home cook who loves a good food story and wants to give homemade past a try. The book features recipes from the renowned Flour + Water restaurant in San Francisco, along with the history of the establishment. It perfectly captures the thought and detail that go into opening and running a restaurant, and building a seasonal menu from the ground up.
The book sings with the possibility of turning inspiration into actualized dreams, and that’s what sets it apart as a restaurant cookbook. It beckons readers to step into their kitchen with their pasta makers and do the same: Have a little culinary adventure inspired by seasonal ingredients. The prose stops just short of being whimsical, an enjoyable mix of good-humored practicality and well-timed comedy. McNaughton takes you step by step and story by story through the launch process for Flour + Water, tying details of the restaurant and menu tightly together with their local and global inspirations in the pages of the book.
As is usually the case when talking about pasta, the recipes will bowl you over with their variety and deliciousness. The majority of the storytelling takes place in the introductions of the book (there are three, each more entertaining than the last). Then it gets down to business with sections for dough and composed recipes. The dough section takes you through the heritage and science of pasta making, and features stunning photo tutorials, easy-to-follow instructions and even an email address you can message if you have questions. It covers everything from equipment to how to cook fresh pasta, and you’ll be crazy with cravings before you crack a single egg thanks to Eric Wolfinger’s immaculate photographs.