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Mastering Pasta
The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]
1 of 1 copy available
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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Creators
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Publisher
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Release date
March 17, 2015 -
Formats
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Kindle Book
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OverDrive Read
- ISBN: 9781607746089
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EPUB ebook
- ISBN: 9781607746089
- File size: 41065 KB
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Languages
- English
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Reviews
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December 1, 2014
“Pasta has always been one of the most difficult things to teach young cooks,” writes restaurateur and author Marc Vetri (Rustic Italian Food, Il Viaggio De Vetri) in the introduction to this master course on pasta production, “but it shouldn’t be.” Over the course of the book’s 200-plus pages, Vetri and coauthor David Joachim explain the particulars of pasta and how to get it right. Beginning with a technical explanation of how different flours affect the end result, the duo move on to basic pasta dough (including pictures), which acts as a foundation for the dishes that follow. Readers may be surprised at the simplicity of both the dough and the dishes themselves. Despite elaborate names—corzetti with red bell pepper crema, fazzoletti with crab and burrata—they’re quite easy to make. Even more advanced techniques, such as making ravioli, flavored pastas, and gnocchi, are patiently explained in detail. If it all seems a bit complicated (stuffed pappardelle with foie gras terrine and onion marmalade), readers will be relieved to see how simple risotto can be. Vetri demystifies risotto in particular, noting that constant stirring isn’t necessary (particularly when using the right rice) to produce a winner like the saffon-tinged risotto alla Milanese. This might not be the best book for beginners, but home cooks that are serious about their Italian dishes will want to give this a look. -
February 15, 2015
Vetri (Rustic Italian Food) is a James Beard Award-winning chef whose eponymous Philadelphia restaurant is acclaimed for exceptional Italian cuisine. In his latest cookbook, he urges readers to forego the convenience of premade pasta and instead make it at home, a process he insists need not be complicated. In fact, Vetri includes just one recipe for fresh pasta dough, with nine variations that tweak quantities of flours, egg, oil, and water. With the help of stand mixers, pasta extruders, ravioli stamps, and other tools, these doughs assume shapes that, when combined with sauces, become elegant dishes such as mint pappardelle with morels and lardo cappelletti with fava crema and pecorino. Eight gnocchis and seven risottos, equally gourmet, follow the pastas. VERDICT This lavish pasta cookbook has lots of science-based information and an overview of 15 types of wheat flours. Perfect for dedicated pasta lovers looking to hone their skills.
Copyright 2015 Library Journal, LLC Used with permission.
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