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.