Marc Vetri. (2015). Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]. Clarkson Potter/Ten Speed.

Marc Vetri. 2015. Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]. Clarkson Potter/Ten Speed.

Marc Vetri, Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]. Clarkson Potter/Ten Speed, 2015.

Marc Vetri. Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]. Clarkson Potter/Ten Speed, 2015.

OverDrive Product Record

images

• cover:
  • href: https://img1.od-cdn.com/ImageType-100/0111-1/{F7A831B3-18D6-4E56-BDB1-3D0B80F16CBA}Img100.jpg
  • type: image/jpeg
• thumbnail:
  • href: https://img1.od-cdn.com/ImageType-200/0111-1/{F7A831B3-18D6-4E56-BDB1-3D0B80F16CBA}Img200.jpg
  • type: image/jpeg
• cover150Wide:
  • href: https://img1.od-cdn.com/ImageType-150/0111-1/F7A/831/B3/{F7A831B3-18D6-4E56-BDB1-3D0B80F16CBA}Img150.jpg
  • type: image/jpeg
• cover300Wide:
  • href: https://img1.od-cdn.com/ImageType-400/0111-1/F7A/831/B3/{F7A831B3-18D6-4E56-BDB1-3D0B80F16CBA}Img400.jpg
  • type: image/jpeg

formats

1. • identifiers:
     1. • type: ISBN
        • value: 9781607746089
     2. • type: PublisherCatalogNumber
        • value: 232094
   • name: Adobe EPUB eBook
   • id: ebook-epub-adobe
2. • identifiers:
     1. • type: ASIN
        • value: B00N6PFDI0
     2. • type: PublisherCatalogNumber
        • value: 232094
   • name: Kindle Book
   • id: ebook-kindle
3. • identifiers:
     1. • type: ISBN
        • value: 9781607746089
     2. • type: PublisherCatalogNumber
        • value: 232094
   • name: OverDrive Read
   • id: ebook-overdrive

mediaType

eBook

primaryCreator

• role: Author
• name: Marc Vetri

title

Mastering Pasta

dateAdded

2015-03-27T11:58:00-04:00

contentDetails

1. • href: https://link.overdrive.com/?websiteID=141&titleID=1967406
   • type: text/html
   • account:
     • name: Sacramento Public Library (CA)
     • id: 1151

sortTitle

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

crossRefId

1967406

subtitle

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

id

f7a831b3-18d6-4e56-bdb1-3d0b80f16cba

starRating

3.4

OverDrive MetaData

isPublicDomain

False

formats

1. • fileName: MasteringPasta_9781607746089_1967406
   • partCount: 0
   • fileSize: 41064839
   • identifiers:
     1. • type: ISBN
        • value: 9781607746089
     2. • type: PublisherCatalogNumber
        • value: 232094
   • rights:
     1. • type: Copying
        • value: 0
     2. • type: Printing
        • value: 0
     3. • type: Lending
        • value: 0
     4. • type: ReadAloud
        • value: 0
     5. • type: ExpirationRights
        • value: 0
   • name: Adobe EPUB eBook
   • isReadAlong: False
   • id: ebook-epub-adobe
   • onSaleDate: 3/17/2015
   • samples:
     1. • source: From the book
        • formatType: ebook-overdrive
        • url: https://samples.overdrive.com/mastering-pasta?.epub-sample.overdrive.com
2. • fileName: MasteringPasta_1967406
   • partCount: 0
   • fileSize: 0
   • identifiers:
     1. • type: PublisherCatalogNumber
        • value: 232094
     2. • type: ASIN
        • value: B00N6PFDI0
   • name: Kindle Book
   • isReadAlong: False
   • id: ebook-kindle
   • onSaleDate: 3/17/2015
   • samples:
     1. • source: From the book
        • formatType: ebook-overdrive
        • url: https://samples.overdrive.com/mastering-pasta?.epub-sample.overdrive.com
3. • fileName: MasteringPasta_9781607746089_1967406
   • partCount: 0
   • fileSize: 0
   • identifiers:
     1. • type: ISBN
        • value: 9781607746089
     2. • type: PublisherCatalogNumber
        • value: 232094
   • name: OverDrive Read
   • isReadAlong: False
   • id: ebook-overdrive
   • onSaleDate: 3/17/2015
   • samples:
     1. • source: From the book
        • formatType: ebook-overdrive
        • url: https://samples.overdrive.com/mastering-pasta?.epub-sample.overdrive.com

keywords

1. • value: Cook Book
2. • value: cookbooks
3. • value: Cooking
4. • value: Ravioli
5. • value: Sauces
6. • value: Stocks
7. • value: Tips
8. • value: inspiration
9. • value: recipe
10. • value: cookbook
11. • value: Risotto
12. • value: Polenta
13. • value: Pasta
14. • value: Italy
15. • value: italian cuisine
16. • value: Tomato sauce
17. • value: gnocchi
18. • value: pasta making
19. • value: bolognese sauce
20. • value: dried pasta
21. • value: fresh pasta
22. • value: pasta sauce
23. • value: pasta shapes
24. • value: pasta storage
25. • value: italian cookbook
26. • value: pasta cookbook
27. • value: cook books
28. • value: italian cookbooks
29. • value: italian cook book
30. • value: pasta book
31. • value: cooking supplies
32. • value: italian pasta
33. • value: homemade pasta cookbook
34. • value: gnocchi board
35. • value: pasta board
36. • value: pasta tools
37. • value: pasta maker
38. • value: pasta drying rack
39. • value: cooking accessories
40. • value: pasta making tools

creators

1. • role: Author
   • fileAs: Vetri, Marc
   • bioText:

     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.
     

   • name: Marc Vetri
2. • role: Author
   • fileAs: Joachim, David
   • name: David Joachim

imprint

Ten Speed Press

publishDate

2015-03-17T00:00:00-04:00

isOwnedByCollections

True

title

Mastering Pasta

fullDescription

Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.
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.

reviews

1. • premium: False
   • source: Mario Batali, chef, restaurateur, and author
   • content: "Marc Vetri is the smartest Italian cook in the United States right now, and this excellent tome is exactly what every cook needs to codify and catalog classic pasta-making techniques along with some delicious, progressive, and thoughtful innovations. Mastering Pasta is nothing short of the single most important book on handmade pasta I have ever read and I am maybe just a little jealous about it... In any case, you will be a better cook and live a much happier life just by holding this book in your hands, let alone learning these simple and delicious recipes."
2. • premium: False
   • source: Jamie Oliver, chef, restaurateur, cookbook author, and media personality
   • content: "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."
3. • premium: False
   • source: Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns
   • content: "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."
4. • premium: False
   • source: Nathan Myhrvold, author of Modernist Cuisine
   • content: "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."
5. • premium: False
   • source: Michael Symon, chef, restaurateur, television personality, and author
   • content: "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!"
6. • premium: False
   • source: Aziz Ansari, actor and comedian
   • content: "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!"
7. • premium: False
   • source: Dr. Stephen Jones, director of the Bread Lab, Washington State University
   • content: "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."
8. • premium: True
   • source:
   • content:

     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.

9. • premium: True
   • source:
   • content:

     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.

popularity

182

links

• self:
  • href: https://api.overdrive.com/v1/collections/v1L1BWwAAAA2I/products/f7a831b3-18d6-4e56-bdb1-3d0b80f16cba/metadata
  • type: application/vnd.overdrive.api+json

id

f7a831b3-18d6-4e56-bdb1-3d0b80f16cba

starRating

3.3

images

• cover:
  • href: https://img1.od-cdn.com/ImageType-100/0111-1/{F7A831B3-18D6-4E56-BDB1-3D0B80F16CBA}Img100.jpg
  • type: image/jpeg
• thumbnail:
  • href: https://img1.od-cdn.com/ImageType-200/0111-1/{F7A831B3-18D6-4E56-BDB1-3D0B80F16CBA}Img200.jpg
  • type: image/jpeg
• cover150Wide:
  • href: https://img1.od-cdn.com/ImageType-150/0111-1/F7A/831/B3/{F7A831B3-18D6-4E56-BDB1-3D0B80F16CBA}Img150.jpg
  • type: image/jpeg
• cover300Wide:
  • href: https://img1.od-cdn.com/ImageType-400/0111-1/F7A/831/B3/{F7A831B3-18D6-4E56-BDB1-3D0B80F16CBA}Img400.jpg
  • type: image/jpeg

isPublicPerformanceAllowed

False

languages

1. • code: en
   • name: English

subjects

1. • value: Cooking & Food
2. • value: Nonfiction

publishDateText

03/17/2015

otherFormatIdentifiers

1. • type: ISBN
   • value: 9781607746072

mediaType

eBook

shortDescription

Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes.
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...

sortTitle

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

crossRefId

1967406

subtitle

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

publisher

Clarkson Potter/Ten Speed

bisacCodes

1. • code: CKB047000
   • description: COOKING / Regional & Cultural / Italian
2. • code: CKB061000
   • description: Cooking / Specific Ingredients / Pasta
3. • code: CKB068000
   • description: Cooking / Methods / Professional