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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… (edição 2015)

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

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891243,385 (4.44)Nenhum(a)
Opening with a brief tour of pasta-making in Italy, then moving on to the details of making pasta at home,Mastering Pastaexplains exactly how to build doughs from scratch, craft a variety of pasta shapes, then pair them with the ideal sauces and condiments for spectacular finished dishes. This comprehensive guide from a recognized expert is packed with special features, including opinionated sidebars on frequently asked questions (Should pasta always be cooked al dente? To cheese or not to cheese?) as well as advanced preparation and storage notes. Covering all the pasta basics along with risotto, gnocchi, and crespelle, Vetri delves deep into food science and revels the secrets of the very best pasta. For cooks who want to take their pasta-making to the next level, this complete handbook is destined to become a must-have resource.… (mais)
Membro:alexizfresh305
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
Colecções:A sua biblioteca
Avaliação:****
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Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto por Marc Vetri

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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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Opening with a brief tour of pasta-making in Italy, then moving on to the details of making pasta at home,Mastering Pastaexplains exactly how to build doughs from scratch, craft a variety of pasta shapes, then pair them with the ideal sauces and condiments for spectacular finished dishes. This comprehensive guide from a recognized expert is packed with special features, including opinionated sidebars on frequently asked questions (Should pasta always be cooked al dente? To cheese or not to cheese?) as well as advanced preparation and storage notes. Covering all the pasta basics along with risotto, gnocchi, and crespelle, Vetri delves deep into food science and revels the secrets of the very best pasta. For cooks who want to take their pasta-making to the next level, this complete handbook is destined to become a must-have resource.

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