Mother’s Day Gift Ideas
For those of you who may not be able to celebrate Mother’s Day with your Mom how about sending her the perfect gift. Below are a few great foodie friendly gift ideas featuring local San Francisco Chef’s with amazing talent. Happy Shopping & gifting! X.O. Emily
Author: Thomas McNaughton
From San Francisco’s wildly popular Italian restaurant, flour + water, comes Flour + Water: Pasta, a complete primer on the craft of pasta making. The perfect gift for Mother’s Day, and throughout the year with recipes to pair for each season, Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.
Author: Tony Gemignani
A comprehensive guide to making pizza, covering nine different regional styles – including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian all created by Chef and 11-time world Pizza Champion, Tony Gemignani. Pizza is one of the worlds most well-known and beloved foods, and everyone has their favorite style. In fact, devotion to one particular style is so ubiquitous that most pizza books only cover one or two varieties of pie. But for those who truly love pizza, there’s no need to be monogamous. Pizza master Tony Gemignani brings pizza to the people in all its glorious forms, from Chicago deep dish to paper-thin Roman style. The Pizza Bible is the world’s first guide to making all of the major pizza styles, filling a hole in the market and elevating the craft of making pizza to that of bread or charcuterie. Tony reveals never before released recipes, equipment checklists, tools of the trade, and details on his favorite flours and tomatoes.