Mastering Pasta by Marc Vetri with David Joachim
From Marc Vetri, acclaimed master of pasta and chef/owner of four highly successful and popular Philadelphia restaurants, comes a detailed primer on artisan pasta-making for home cooks and professionals, including 100 of Vetri’s favorite recipes.
Opening with a brief tour of pasta-making in Italy then moving on to the details of making pasta at home, Mastering Pasta explains exactly how to build doughs from scratch, craft a variety of pasta shapes, then pair them with the ideal sauces and condiments for spectacular finished dishes. This comprehensive guide from a recognized expert is packed with special features, including opinionated sidebars on frequently asked questions (Should pasta always be cooked al dente? To cheese or not to cheese?) as well as advanced preparation and storage notes. Covering all the pasta basics along with risotto, gnocchi, and crespelle, Vetri delves deep into food science and revels the secrets of the very best pasta. For cooks who want to take their pasta-making to the next level, this complete handbook is destined to become a must-have resource.
About the author:
Trained in Bergamo, Italy by some of the region’s most noted chefs, Marc Vetri is the chef/owner of Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. Vetri was named one of Food & Wine’s Ten Best New Chefs and received the Philadelphia Inquirer’s highest restaurant rating; he also won the James Beard Award for Best Chef Mid-Atlantic. In November 2010, Bon Appétitnamed Amis one of the top ten places for pasta in the country. Vetri has been profiled in Gourmet, Bon Appétit, The Philadelphia Inquirer, and The New York Times, and is the author of two previous books, Il Viaggio di Vetri and Rustic Italian Food.
262 pages, 8 3/4 x 9 3/4
Ten Speed Press