Mastering Pasta: The Art And Practice Of Handmade Pasta, Gnocchi, And Risotto [A Cookbook]
ISBN: 1607746077
EAN13: 9781607746072
Language: English
Release Date: Mar 17, 2015
Pages: 272
Dimensions: 1" H x 9.4" L x 8.6" W
Weight: 2.6 lbs.
Format: Hardcover
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Book Overview

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.

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Book Reviews (11)

4
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5
   Such great and thorough education on flour
It's a great book, said Frey. They are great teachers, hands-on with flour, dough and the process of making pasta. One of the complaints I have is that a lot of the recipes call for ingredients that aren't readily available in your pantry or local grocery store. I love Marc Vetri he is truly a Master, but when it comes to writing a cookbook for non-chefs it's important to keep that in mind. I like octopus and will eat it in a restaurant, but I'm not sure what to do with it if it was an ingredient in my fridge. The fact is, it's not just one recipe, or I wouldn't bother to mention it. Easy to prepare, the meals are relatively quick to prepare. Although I am still giving it five stars because it is a wonderful book, that is lovingly written and simply gorgeous.
 
Recommended to buy: Yes
4
   Great book. If you want to know everything about ...
This is a great book. If you want to know everything about pasta tools and a little of the authors childhood you will love this book.
 
Recommended to buy: Yes
5
   Great stuff in here
Michael Savage has done a great job of translating the Mayans' teachings into English. Once you get the noodle part of pasta down, the world is your oyster. There are tons of cool stuff in here, so if you have any questions, don't hesitate to ask.
 
Recommended to buy: Yes
5
   Terrific book! I read a review elsewhere and found ...
A great book, Gillian. Amazon has a good review of the book, too. It was a present for my wife, who loves to experiment, Craddock said. She's tearing through it and has made a half-dozen new dishes since the original came out. Highly recommend.
 
Recommended to buy: Yes
4
   Tells you about the pasta and practice of making it.
Haven't tried the recipes yet, but they look very good. 0 3171781 2171469 Not having tried the recipes, but they look very good. Brand new rating and wording will be used after using them.
 
Recommended to buy: Yes
2
   2.5 stars. Needs proof-reading
Take into consideration the negative reviews, Mr. Dhaliwal said. It's just that you can't use the original recipe, so I recommend Flour + Water. The semolina dough is too dry for most home extruders. But I did learn a lot from the book and only against Flour + Water. I wanted to try Vetri's restaurants since I love them in NJ but, aha, they have closed. There are wonderful flavor pairings and ideas but this book needed a few proofs before it could be published. Many of the reviewers have covered the errors extensively.
 
Recommended to buy: No
3
   Deceptive Title!
I agree with most of the book's reviews. It is not about mastering the techniques of Fresh Pasta, but rather about the author showing off his favorite recipes and regaling you with anecdotes about culinary luminaries he's crossed paths with in his career and great pasta dishes he's eaten. What little technical there is in this book about making Pasta dough is done in an off-hand way, leaving tons of details out, Reichert said.
 
Recommended to buy: No
3
   Good recipes; poor editing
The book is a good introduction to the traditional and creative ways of making pasta and risotto dishes. Recommendations on brands and quality of ingredients are also appreciated. What detracts from the book is the poor editing and proofreading treatment, which is often ignored. There are misspellings, poor wording, phrases of out of sequence, and missing steps in a recipe. Experienced cooks can fill in the blanks. Before you start reading over a recipe, I recommend you read over it more than once carefully, to ensure you are not making an error.
 
Recommended to buy: No
1
   Mastering Disappointment
Mastering pasta isn't all. What I expected from the instructors was a class in making pasta at home, how to make the various shapes, cooking it, perfecting it, where to get them, etc. Yes, I do believe in reincarnation. You'll learn more about those things from watching a half-hour of videos from YouTube Pasta Grannies and Eataly's pasta guy. It's just that creamy risotto and gnocchi. What's more, he laments, "waste of space". I'm completely baffled by the recommendations of this book. It doesn't teach what it says it does. It's just that rarest of breeds - the ostrich.
 
Recommended to buy: No
2
   Lost credibility on page 10
On page 10, the author makes an outright false statement about wheat -- that some flavorful wheats not suited for large scale industrial bread bakeries were too nutritious for our commodity wheat markets. It's an absurd statement which doesn't follow at all from the information he provided before." They grow in extremely small quantities and yield far less than other wheats. It's just that high nutrition isn't a reason why these wheats are not used on a large scale. After this statement, everything that comes after seems questionable, Mr. Rule told the inquiry.
 
Recommended to buy: No
12

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