Pasta Sfoglia: From Our Table To Yours, More Than 100 Fresh, Seasonal Pasta Dishes by Ron and Colleen Suhanosky, includes recipes like Fresh Egg Pasta; Triangoloni, ricotta, amaretti, radicchio, balsamic; and Bucatini all'amatriciana.
by Ron and Colleen Suhanosky
Tables at Sfoglia in Manhattan and Nantucket are much sought-after by the fans of the restaurant's authentic and delicious cuisine. Now, you won't have to wait long for a table at Sfoglia. With Pasta Sfoglia: From Our Table To Yours, More Than 100 Fresh, Seasonal Pasta Dishes, home cooks can prepare master recipes right in their own kitchens. Here, for the first time, chef-owners Ron and Colleen share recipes from their kitchen, enabling home cooks to make sophisticated pasta dishes with efficiency and ease.
Beautifully illustrated in full-color, Pasta Sfoglia lets home cooks:
Anyone who loves pasta and cuisine grounded in traditions and uncompromised flavor, Pasta Sfoglia is the perfect collection to inspire home cooks to bring their own traditions to the table.
Ron Suhanosky and Colleen Marnell-Suhanosky are graduates of the Culinary Institute of America at Hyde Park. Ron has held several positions in New York City restaurants including the River Cafe and the Park Avenue Cafe, and Colleen cooked at Biba in Boston before they traveled together to Italy and cooked at various restaurants including II Cibreo in Florence and La Crota in Alba. When they returned, Ron worked at Boston's Alloro and Galleria Italiana and at II Buco in New York, and Colleen honed her pastry making skills at La Bettola in Boston and under Claudia Fleming at Gramercy Tavern in New York. They opened their first Sfoglia restaurant in 1999 and Tutto Sfoglia in 2007 on Nantucket Island, and opened another Sfoglia restaurant in Manhattan in 2006. They live in New York City with their three children and spend the summertime and holidays on Nantucket.
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This page created November 2009
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