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Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi et Risotto [A-

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Numéro de l'objet eBay :386903513593

Dernière mise à jour le 13 juin 2024 03:22:21 Paris. Afficher toutes les modificationsAfficher toutes les modifications

Caractéristiques de l'objet

État: Neuf: Livre neuf, n'ayant jamais été lu ni utilisé, en parfait état, sans pages manquantes ni ...

ISBN-13: 9781607746072

Type: Does not apply

ISBN: 9781607746072

Book Title: Mastering Pasta : the Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

Publisher: Potter/Ten SPEED/Harmony/Rodale

Item Length: 9.6 in

Publication Year: 2015

Format: Hardcover

Language: English

Illustrator: Yes

Item Height: 1 in

Author: Marc Vetri, David Joachim

Genre: Cooking

Topic: Specific Ingredients / Pasta, Regional & Ethnic / Italian, Methods / Professional

Item Weight: 41.6 Oz

Item Width: 8.8 in

Number of Pages: 272 Pages

À propos de ce produit

Product Identifiers

Publisher

Potter/Ten SPEED/Harmony/Rodale

ISBN-10

1607746077

ISBN-13

9781607746072

eBay Product ID (ePID)

201611074

Product Key Features

Book Title

Mastering Pasta : the Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

Number of Pages

272 Pages

Language

English

Topic

Specific Ingredients / Pasta, Regional & Ethnic / Italian, Methods / Professional

Publication Year

2015

Illustrator

Yes

Genre

Cooking

Author

Marc Vetri, David Joachim

Format

Hardcover

Dimensions

Item Height

1 in

Item Weight

41.6 Oz

Item Length

9.6 in

Item Width

8.8 in

Additional Product Features

Intended Audience

Trade

LCCN

2014-020868

Reviews

"Marc Vetri's excellent tome is exactly what every cook needs to master classic pasta-making techniques and make delicious, thoughtful, innovative food. Mastering Pasta is nothing short of the single most important book of handmade pasta I have ever read, and I am maybe just a little jealous about it." -- Mario Batali , chef, restaurateur, and author "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." -- Jamie Oliver , chef, restaurateur, cookbook author, and media personality "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." -- Dan Barber , chef and co-owner of Blue Hill and Blue Hill at Stone Barns " 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." -- Nathan Myhrvold , author of Modernist Cuisine "When it comes to pasta, I have never had any better than that which comes from the hands of Marc Vetri. If there is one chef who could cook my last meal, it would be Marc and I think I would ask for ten courses of pasta. This book will become the bible of all things pasta and help all of us understand how to create the magic." -- Michael Symon , chef, restaurateur, television personality, and author "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!" -- Aziz Ansari , actor and comedian "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." -- Dr. Stephen Jones , director of the Bread Lab, Washington State University, "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." -- Jamie Oliver , chef, restaurateur, cookbook author, and media personality "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." -- Dan Barber , chef and co-owner of Blue Hill and Blue Hill at Stone Barns " 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." -- Nathan Myhrvold , author of Modernist Cuisine "When it comes to pasta, I have never had any better than that which comes from the hands of Marc Vetri. If there is one chef who could cook my last meal, it would be Marc and I think I would ask for ten courses of pasta. This book will become the bible of all things pasta and help all of us understand how to create the magic." -- Michael Symon , chef, restaurateur, television personality, and author "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!" -- Aziz Ansari , actor and comedian "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." -- Dr. Stephen Jones , director of the Bread Lab, Washington State University, "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." -- Mario Batali , chef, restaurateur, and author "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." -- Jamie Oliver , chef, restaurateur, cookbook author, and media personality "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." -- Dan Barber , chef and co-owner of Blue Hill and Blue Hill at Stone Barns " 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." -- Nathan Myhrvold , author of Modernist Cuisine "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!" -- Michael Symon , chef, restaurateur, television personality, and author "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!" -- Aziz Ansari , actor and comedian "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." -- Dr. Stephen Jones , director of the Bread Lab, Washington State University, "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." -- Mario Batali , chef, restaurateur, and author "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." -- Jamie Oliver , chef, restaurateur, cookbook author, and media personality "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." -- Dan Barber , chef and co-owner of Blue Hill and Blue Hill at Stone Barns " 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." -- Nathan Myhrvold , author of Modernist Cuisine "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!" -- Michael Symon , chef, restaurateur, television personality, and author "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!" -- Aziz Ansari , actor and comedian "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." -- Dr. Stephen Jones , director of the Bread Lab, Washington State University

Dewey Edition

CLASSIFICATION_METADATA

{"IsNonfiction":["No"],"IsOther":["No"],"IsAdult":["No"],"MuzeFormatDesc":["Hardcover"],"IsChildren":["No"],"Genre":["COOKING"],"Topic":["Specific Ingredients / Pasta","Methods / Professional","Regional & Ethnic / Italian"],"IsTextBook":["No"],"IsFiction":["No"]}

Dewey Decimal

641.822

Table Of Content

recipe list Introduction: Pasta Sensibility 1 Tradition and Innovation 2 Wheat Flour 3 Fresh Pasta 4 Baked Sheet Pasta 5 Ravioli and Stuffed Pasta 6 Extruded and dried Pasta 7 Playing with Flavor 8 Hand-Formed Pasta 9 Gnocchi 10 Risotto Stocks, Sauces, and Other Basics Sources Acknowledgments Selected Bibliography Index

Synopsis

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., 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.

LC Classification Number

TX809.M17.V46 2014

2014

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Numéro de l'objet eBay :386903513593

Dernière mise à jour le 13 juin 2024 03:22:21 Paris. Afficher toutes les modificationsAfficher toutes les modifications

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