"Become a master in the art of pasta-making through over 75 recipes for simple to spectacular pasta dishes, featuring helpful QR codes to step-by-step video tutorials-from the James Beard Award-winning author of Mastering Pasta In The Pasta Book, acclaimed chef Marc Vetri presents a myriad of easy-to-aspirational pasta dinners with a shape for every sauce, mood, and timeline. Vetri demystifies complicated techniques, like filling and shaping tortellini and agnolotti or hand shaping cavatelli, revealing how simple it can be to make creative and unique pasta shapes and sauces at home. Vetri adapts the methods used in his restaurants so home cooks can experience his acclaimed homemade pastas in their own kitchens, with chapters including: Vegetable Pasta: Tagliatelle with Dried Mushroom Bolognese; Spinach Gnocchi with Brown Butter and Saved Ricotta Salata Seafood Pasta: Spaghetti with Saffron, Sardines, and Fennel; Scallop Raviolo with Champagne Poultry and Game Pasta: Tagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck Pork Pasta: Spaghetti Alla Chitarra with Basil, Poppy Seeds, and Proscuitto; Fennel Sausage Ricotta Gnocchi with Zucchini Crema Beef and Lamb Pasta: Ricotta Cavatelli with Veal Shank Ragu; Lamb Tortellini in Brodo Vetri guides you through the foundations of pasta-making with a chapter devoted to pasta doughs and shapes, including QR codes that link to easy-to-follow videos of the process. With 90 stunning photographs, the book includes ideas to level up or simplify every recipe, so readers can choose the pasta adventure they crave"--
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Höhe: 241 mm
Breite: 216 mm
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978-0-593-79947-5 (9780593799475)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Chef and restaurateur Marc Vetri is renowned worldwide for his rustic yet sophisticated interpretation of Italian cuisine which he has perfected over the last 35 years in the restaurant industry. Marc's flagship restaurant, the critically acclaimed Vetri Cucina, recently celebrated its 26th anniversary. In addition to his restaurants in Philadelphia, Marc also operates restaurants in Las Vegas and Kyoto. Outside of the kitchen, Marc is the driving force behind the Vetri Community Partnership, a non-profit organization that provides nutrition education through cooking, and he is the author of five highly acclaimed cookbooks. He lives in Philadelphia with his wife and three children.
David Joachim has authored, edited or collaborated on more than 50 cookbooks, including The Science of Good Food, an IACP Award winner and James Beard Award finalist, and A Man, a Can, a Plan, a series of cookbooks that has sold more than one million copies. The Pasta Book is the sixth cookbook he has written with Marc Vetri and it is their second book on pasta, after Mastering Pasta. Joachim ghost-wrote We The Pizza with Philadelphia social entrepreneur Muhammad Abdul-Hadi, and he is the editorial director of AmazingRibs, the world’s largest barbecue website. He lives near Philadelphia.
