{"product_id":"the-pasta-book-recipes-techniques-inspiration-hardcover","title":"The Pasta Book: Recipes, Techniques, Inspiration - 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\u003e\u003cb\u003eUnlock the secrets of making creative pasta dishes with more than 75 simple and spectacular recipes, featuring helpful QR codes to step-by-step video tutorials--from the James Beard Award-winning author of \u003ci\u003eMastering Pasta\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eThe Pasta Book\u003c\/i\u003e, acclaimed chef Marc Vetri presents a wide range of easy to impressive pasta dinners using both dried and fresh pastas. With a dish for every shape, sauce, mood, and timeline, Vetri demystifies the process of \"marrying\" pasta and sauce into one harmonious dish, creating your own flavor combinations, and pairing different pastas and sauces. Vetri shares both weeknight classics and popular pastas from his restaurants, adapting his methods so home cooks can experience these acclaimed dishes in their own kitchens, with chapters including: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eVegetable Pasta\u003c\/b\u003e Pici Pomodoro; Garganelli with Corn and Scallions; Spinach Gnocchi with Brown Butter and Shaved Ricotta Salata\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSeafood Pasta: \u003c\/b\u003ePaccheri with Clams and Charred Lemon Brodo; Troccoli with Shrimp and Ginger Chili Crisp; Scallop Raviolo with Champagne \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePoultry and Game Pasta: \u003c\/b\u003eTagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck Ragu\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePork Pasta: \u003c\/b\u003eRigatoni with Fiorella Sausage Ragu; Spaghetti alla Chitarra with Basil, Poppy Seed, and Proscuitto\u003c\/li\u003e\n\u003c\/ul\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eBeef and Lamb Pasta\u003c\/b\u003e Francobolli with Short Ribs and Celery Root; Orecchiette with Lamb Merguez and Fiore Sardo\u003c\/li\u003e\u003c\/ul\u003e\u003cbr\u003eVetri guides you through the foundations of making fresh pasta with a chapter devoted to pasta doughs and shapes like pappardelle and orecchiette, including QR codes that link to easy-to-follow technique videos. With 90 stunning photographs, \u003ci\u003eThe Pasta Book\u003c\/i\u003e includes ideas to level up or simplify every recipe, so you can choose the pasta adventure you crave.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChef and restaurateur \u003cb\u003eMarc Vetri \u003c\/b\u003eis renowned worldwide for his rustic yet sophisticated interpretation of Italian cuisine which he has perfected over the last 35 years in the restaurant industry. Marc's flagship restaurant, the critically acclaimed Vetri Cucina, recently celebrated its 26th anniversary. In addition to his restaurants in Philadelphia, Marc also operates restaurants in Las Vegas and Kyoto. Outside of the kitchen, Marc is the driving force behind the Vetri Community Partnership, a non-profit organization that provides nutrition education through cooking, and he is the author of five highly acclaimed cookbooks. He lives in Philadelphia with his wife and three children. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eDavid Joachim\u003c\/b\u003e has authored, edited or collaborated on more than 50 cookbooks, including\u003ci\u003e The Science of Good Food\u003c\/i\u003e, an IACP Award winner and James Beard Award finalist, and \u003ci\u003eA Man, a Can, a Plan, \u003c\/i\u003ea series of cookbooks that has sold more than one million copies. \u003ci\u003eThe Pasta Book\u003c\/i\u003e is the sixth cookbook he has written with Marc Vetri and it is their second book on pasta, after \u003ci\u003eMastering Pasta\u003c\/i\u003e. Joachim ghost-wrote \u003ci\u003eWe The Pizza\u003c\/i\u003e with Philadelphia social entrepreneur Muhammad Abdul-Hadi, and he is the editorial director of AmazingRibs, the world's largest barbecue website. He lives near Philadelphia.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.6 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 04, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984499081517,"sku":"9780593799475","price":35.38,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/uu5n7rsqK19780593799475.webp?v=1776096623","url":"https:\/\/ishookbooks.com\/products\/the-pasta-book-recipes-techniques-inspiration-hardcover","provider":"iShook Books","version":"1.0","type":"link"}