Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and
Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.
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.
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Best to Turn to Old Friends: Jim Beard and Marcella Hazan Mark Vetri is a talented professional chef. I am an advanced home cook. But when Mario Batali opined that this was ‘the single most important book on handmade pasta I have ever read’ and Jamie Oliver concluded ‘Everyone needs a copy of this book on their shelves’, I made the purchase. Okay…I’ve been making pasta at home for thirty years, I’ve attended a pasta class in Italy and I have owned and used ‘Beard on Pasta’ and ‘The Essentials of Italian Cuisine’ by Marcella Hazan for years. I am…
One of the Best Pasta Books Out There Marc Vetri is one of Americaâs best Italian chefs, and the Philly nativeâs latest book is a technique-driven walk through the process of making all kinds of pasta and gnocchi. Even though Vetriâs a chef and many of his recipes are derived from his restaurants, the book is firmly grounded as an instructional guide for the home cook. Mastering Pasta is a beautiful book, heavy on photos of the actual making of the shapes, which is key. I especially like the decision to show that homemade pasta is…
Lost credibility on page 10 On page 10 the author makes an outright false statement about wheat — that some flavorful wheats not suited for large scale industrial bread bakeries were “too nutritious for our commodity wheat markets.” That’s an absurd statement which doesn’t follow at all from the information he provides before. There are many reasons why some wheats cannot be used in industrial bakeries. Some of the resultant doughs cannot be handled by industrial baking equipment. Most are grown in miniscule quantities…