Author: Marc Vetri, David Joachim
Publisher: Ten Speed Press
Genre: Cooking, How-To
Release Date: March 24th 2015
Source: Blogging For Books
Purchase: Amazon
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.
My family absolutely loves pasta. We love it in every shape and form. I have even wanted to make my own homemade pasta noodles, but always thought that it would be too complicated and too time consuming. Mastering Pasta teaches you that it's really not all that complicated and really not that time consuming. Although, you will need a automatic pasta roller, to make the rolling a bit easier and to get the pasta to the right thickness. (Which I don't have, poo.) There is at least 100 amazing pasta dishes in this book. I can't wait to try them all, or at least most of them. Although, since I don't have a pasta roller at the moment, I am ashamed to say, that I might be going store bought on some of the pasta, but shh, don't tell.
Our Family Rating: Two doughy thumbs up!
Disclaimer: *I received a copy of this book for free to review, this in no way influenced my review, all opinions are 100% honest and my own.
Marc Vetri is the chef/founder of Philadelphia's critically acclaimed Vetri Family of Restaurants. In addition to his storied career in the kitchen, Marc is also the driving force behind the Vetri Foundation for Children, a non-profit, charitable organization whose mission is to help kids experience the connection between healthy eating and healthy living.
Marc lives in Philadelphia with his wife, Megan, and their three children. He enjoys spending weekends cooking with his family, training in Brazilian jiu jitsu and playing his beloved guitars.
David Joachim has authored, edited, or collaborated on more than 40 cookbooks, including the IACP Award-winning reference books, The Food Substitutions Bible and The Science of Good Food, which also won a World Gourmand Award for Best Food Literature Book, a Cordon d'Or Award for Best Culinary Reference Book, and was a finalist for both a World Food Media Award and a James Beard Award. He wrote A Man, A Can, A Plan, and A Man, A Can, A Grill, a New York Times bestseller. Joachim's "A Man, A Can..." series of books has sold more than 1 million copies. His website is www.davejoachim.com and his favorite cooking tool is a leaf blower.
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