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Mastering Pasta: The Art and Practice of…
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Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook] (edição 2015)

por Marc Vetri (Autor), David Joachim (Autor)

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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 From the Hardcover edition.… (mais)
Membro:kosj
Título:Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]
Autores:Marc Vetri (Autor)
Outros autores:David Joachim (Autor)
Informação:Ten Speed Press (2015), Edition: Illustrated, 272 pages
Coleções:Food, A sua biblioteca
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Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto por Marc Vetri

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Note: I received a digital review copy of this book from the publisher through NetGalley.
  fernandie | Sep 15, 2022 |
I requested this book by accident from NetGalley. I was in a hurry and thought the title was Mastering Pizza. What a great mistake! This book is amazing.

Mr. Vetri may be a famous chef, but at heart he is a scientist, a chemist who is curious about why flour and water combine in so many ways to make so many different kinds of delicious food. At the molecular level, how exactly is bread different from rigatoni? It's great reading.

This is an advanced (or whatever the next higher step above "advanced" is called) cookbook for someone who likes to mess around in the kitchen. If you want exact recipes and exact instructions, you will hate this book because Mr. Vetri absolutely does not want to you to cook by the clock. If you can't freewheel and judge the dough with your fingertips, you won't be happy.

The only reason I did not give this 5 stars is that the arrangement of recipes and story seems inconvenient, with same or similar information repeated many times in different places. The book requires that you read everything well in advance. Some recipes you can cook straight through but others begin by telling you how to make the pasta (info presented elsewhere too) and then tell you to dry the pasta 2 days before you start cooking.

A Master Recipe and variations approach might have worked better saying something like the first ingredient of the recipe is "XXX pasta dried 2 days (page XXX)." I find the chapter on Risotto technically interesting but one that belongs in a different book. Risotto is not made with flour like pasta and gnocchi.

I do not believe that this book will work well as an ebook although the authors have tried hard to anticipate that people will buy it that way.

I, with the greatest of luck, received an electronic advance review copy of "Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto" by Marc Vetri and David Joachim (Ten Speed) through NetGalley.com. ( )
  Dokfintong | Mar 19, 2015 |
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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 From the Hardcover edition.

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