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Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook] Hardcover – Illustrated, 17 March 2015
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"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
"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
About the Author
Marc Vetri is the chef and founder of Philadelphia's Vetri Family of Restaurants, which operates a collection of the country's most critically acclaimed Italian restaurants: Vetri, Osteria (Philadelphia and Moorestown, NJ), Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo. Classically trained in Bergamo, Italy, Vetri is known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. He is a member of Food & Wine magazine's 1999 "Best New Chefs" class and the 2005 winner of the James Beard Award for "Best Chef Mid-Atlantic." He is also the author of two cookbooks, Il Viaggio di Vetri and Rustic Italian Food. Outside the kitchen, Vetri is the driving force behind the Vetri Foundation, a non-profit organization whose mission is to help kids experience the connection between healthy eating and healthy living. He lives in Philadelphia with his wife, Megan, and their three children.David Joachim has authored, edited, or collaborated on more than forty cookbooks, including the multi-award-winner The Science of Good Food and million-copy bestselling series A Man, A Can, A Plan. He writes a column for Fine Cooking magazine called "The Science Of . . ." and his writing and recipes have appeared in numerous magazines such as USA Today, Men's Health, Better Homes & Gardens, Cooking Light, Women's Health, Cook's Illustrated, Fine Cooking, and Bicycling. He is also the co-founder of Chef Salt, a line of artisanal salt seasonings. Joachim lives in Center Valley, PA, and his favorite cooking tool is a leaf blower.
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Ingredients are described in US terms although quantities are given in metric and imperial units.
My reservation about the book (reason for 3 stars) is the quantity of egg yolks required for the pasta dough eg. Basic Egg Yolk Dough requires 9 egg yolks - the quantity of dough produced is approx 1 lb/454 grams, whilst the Rich Egg Yolk Dough uses 20 egg yolks for the same yield.
This seemed a little extravagant. Basic pasta is more frugal.
Restaurants may have uses for lots of spare egg whites but I wonder about the domestic cook.
My recommendation for a fresh pasta cookbook for UK cooks looking for practical and more economical recipes would be:
Pasta - Antonio Carluccio
Gino's Pasta (Gino D’Acampo)
Whilst the book takes you through many aspects it doesnt always hold your hand, i personally like this as cooking is subjective; as stated at the start of the book (paraphrasing) all cooking environments are different and what is cooked in one kitchen will be vastly different to another.
The book helps to give you insight to different meals and flavours that can be accomplished by trying something a little different and not sticking to your standard carbonara or spaghetti bolognese, it should be used as a knowledge base for any budding amateur chef who wishes to improve their skills in pasta making