Mastering Pasta (First Printing) The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

Vetri, Marc & David Joachim

ISBN 10: 1607746077 / ISBN 13: 9781607746072

Published by Ten Speed Press, Berkeley, CA, 2015

About this Item

8.84 X 0.96 X 9.79 inches; 261 pages; color photographs. Very minor bump on back cover's bottom corner. Very Good condition otherwise. No other noteworthy defects. No markings. ; - Your satisfaction is our priority. We offer free returns and respond promptly to all inquiries. Your item will be carefully cushioned in bubble wrap and securely boxed. All orders ship on the same or next business day. Buy with confidence.

Seller Inventory # HVD-70235-OS-0

Bibliographic Details

• Title: Mastering Pasta (First Printing) The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]
• Publisher: Ten Speed Press, Berkeley, CA
• Publication Date: 2015
• Language: English
• ISBN 10: 1607746077
• ISBN 13: 9781607746072
• Binding: Hardcover
• Edition: First Edition; First Printing.
• Condition: Very Good+
• Dust Jacket Condition: No Dust Jacket

About this title

Synopsis

The award-winning master of Italian cuisine shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.

“The bible of all things pasta.”—Michael Symon, chef, restaurateur, television personality, and author

In Mastering Pasta, Marc Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a professional, you’ll learn how to make more than thirty different types of pasta dough, from versatile egg yolk dough, to extruded semolina dough, to a variety of flavored pastas—and form them into shapes both familiar and unique. In dishes ranging from classic to innovative, Vetri shares his coveted recipes for stuffed pastas, baked pastas, and pasta sauces. He also shows you how to make light-as-air gnocchi and the perfect dish of risotto.

Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, Mastering Pasta offers you all of the wisdom of a pro. For cooks who want to take their knowledge to the next level, Vetri delves deep into the science of various types of flour to explain pasta’s uniquely satisfying texture and how to craft the very best pasta by hand or with a machine. Mastering Pasta is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.

About the Author

Marc Vetri is the chef and founder of Philadelphia’s Vetri Family of Restaurants, which operates a collection of the country’s most critically acclaimed Italian restaurants: Vetri, Osteria (Philadelphia and Moorestown, NJ), Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo. Classically trained in Bergamo, Italy, Vetri is known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. He is a member of Food & Wine magazine’s 1999 “Best New Chefs” class and the 2005 winner of the James Beard Award for “Best Chef Mid-Atlantic.” He is also the author of two cookbooks, Il Viaggio di Vetri and Rustic Italian Food. Outside the kitchen, Vetri is the driving force behind the Vetri Foundation, a non-profit organization whose mission is to help kids experience the connection between healthy eating and healthy living. He lives in Philadelphia with his wife, Megan, and their three children. 

David Joachim has authored, edited, or collaborated on more than forty cookbooks, including the multi-award-winner The Science of Good Food and million-copy bestselling series A Man, A Can, A Plan. He writes a column for Fine Cooking magazine called “The Science Of . . .” and his writing and recipes have appeared in numerous magazines such as USA Today, Men’s Health, Better Homes & Gardens, Cooking Light, Women’s Health, Cook’s Illustrated, Fine Cooking, and Bicycling. He is also the co-founder of Chef Salt, a line of artisanal salt seasonings. Joachim lives in Center Valley, PA, and his favorite cooking tool is a leaf blower.