Marc Vetri, David Joachim

Gebundenes Buch

Mastering Pasta

The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

Beschreibung

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.

Autor

Marc Vetri with David Joachim

Produktdetails

• Verlag: Penguin Random House / Ten Speed Press
• Seitenzahl: 272
• Erscheinungstermin: 17. März 2015
• Englisch
• Abmessung: 249mm x 222mm x 27mm
• Gewicht: 1190g
• ISBN-13: 9781607746072
• ISBN-10: 1607746077
• Artikelnr.: 41198938

Rezensionen

In my mind, Marc Vetri is one of the best pasta chefs on the planet. This is the pasta bible, written in the most beautiful way. Everyone needs a copy of this book on their shelf. Jamie Oliver, chef, restaurateur, cookbook author, and media personality

Marc Vetri is not your Nonna, but he s the next best thing, marrying Old World technique with New World flavors. A thoroughly modern and mouthwatering pasta master class. Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns

Mastering Pasta is a true ode to one of the most beloved foods in the world. This is a cookbook that captures Marc Vetri s passion for his craft and talent as a chef. Nathan Myhrvold, author of Modernist Cuisine

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When it comes to pasta I have never had any better than those that come from the hands of Marc Vetri and that includes dozens of trips to Italy. I have said it for years that if there is one chef that could cook my last meal it would be Marc, and although I adore all his food, I think I would ask for ten courses of pasta because it is just that transcendent. This book will become the bible of all things pasta and help all of us continue to understand the perfect marriage between different flours that help create its magic. I'm sure Marc is not only proud of this masterpiece but also happy that chefs from around the globe will stop calling, texting, and emailing him for his fantastic recipes, techniques, and insight on all things pasta, since he put all the secrets right in this book! Michael Symon, chef, restaurateur, television personality, and author

I love Italian food but I am kind of a bozo in the kitchen. Marc s cookbooks have been great guides for me and I know this book will help me step up my pasta-making skills. Alright, that s enough. Quit reading this and go eat pasta! Aziz Ansari, actor and comedian

Early on in Mastering Pasta, Chef Vetri tells us that recipes need cooks. True, but as cooks we need chefs like Marc to push us in an uncompromising pursuit to fully understand, and ultimately find, the beauty in our food. He does that page after page. Dr. Stephen Jones, director of the Bread Lab, Washington State University