{"product_id":"mastering-pasta-the-art-and-practice-of-handmade-pasta-gnocchi-and-risotto-a-cookbook-hardcover","title":"Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook] - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMarc Vetri\u003c\/b\u003e (Author), \u003cb\u003eDavid Joachim\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAward-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. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e 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. \u003cp\u003e\u003c\/p\u003e Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, \u003ci\u003eMastering Pasta\u003c\/i\u003e 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. \u003ci\u003eMastering Pasta\u003c\/i\u003e is the definitive work on the subject and the only book you will ever need to serve outstanding pasta dishes in your own kitchen.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eMarc Vetri\u003c\/b\u003e is the chef and founder of Philadelphia's Vetri Family of Restaurants, which operates a collection of the country's most critically acclaimed Italian restaurants: Vetri, Osteria (Philadelphia and Moorestown, NJ), Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo. Classically trained in Bergamo, Italy, Vetri is known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. He is a member of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e magazine's 1999 \"Best New Chefs\" class and the 2005 winner of the James Beard Award for \"Best Chef Mid-Atlantic.\" He is also the author of two cookbooks, \u003ci\u003eIl Viaggio di Vetri\u003c\/i\u003e and \u003ci\u003eRustic Italian Food\u003c\/i\u003e. Outside the kitchen, Vetri is the driving force behind the Vetri Foundation, a non-profit organization whose mission is to help kids experience the connection between healthy eating and healthy living. He lives in Philadelphia with his wife, Megan, and their three children. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eDavid Joachim\u003c\/b\u003e has authored, edited, or collaborated on more than forty cookbooks, including the multi-award-winner \u003ci\u003eThe Science of Good Food\u003c\/i\u003e and million-copy bestselling series \u003ci\u003eA Man, A Can, A Plan\u003c\/i\u003e. He writes a column for \u003ci\u003eFine Cooking\u003c\/i\u003e magazine called \"The Science Of . . .\" and his writing and recipes have appeared in numerous magazines such as \u003ci\u003eUSA Today\u003c\/i\u003e, \u003ci\u003eMen's Health\u003c\/i\u003e, \u003ci\u003eBetter Homes \u0026amp; Gardens\u003c\/i\u003e, \u003ci\u003eCooking Light\u003c\/i\u003e, \u003ci\u003eWomen's Health\u003c\/i\u003e, \u003ci\u003eCook's Illustrated\u003c\/i\u003e, \u003ci\u003eFine Cooking\u003c\/i\u003e, and \u003ci\u003eBicycling\u003c\/i\u003e. He is also the co-founder of Chef Salt, a line of artisanal salt seasonings. Joachim lives in Center Valley, PA, and his favorite cooking tool is a leaf blower.\u003cbr\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 272\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 9.7 x 8.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 17, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984326099245,"sku":"9781607746072","price":31.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/VERsbmF1cjRYZXdsa1g5VDNBcWx4QT09.webp?v=1776092456","url":"https:\/\/ishookbooks.com\/products\/mastering-pasta-the-art-and-practice-of-handmade-pasta-gnocchi-and-risotto-a-cookbook-hardcover","provider":"iShook Books","version":"1.0","type":"link"}