Mastering Pasta- A great way to explore making Pasta!

I am in love with my newest Cookbook; “Mastering Pasta” by Marc Vetri.
Yes, I am Italian and yes, I LOVE Pasta.  I love making it and eating it.  It saddens me to think that most people will never stray away from the few times of Pasta they have tasted.  This book opens up the world of Pasta and helps the “want-to-be” Pasta makers understand both the conceptual and mechanical steps needed to make homemade Pasta possible in your family kitchens.
This book is the perfect size for handling and the photos are very well done.  It is nice to see the combination of both the more common dishes such as Spaghetti with Tomato Basil Sauce and some dishes I had never heard of or tried.  Yes, some of the components are outside of my comfort zone, but there are plenty that I would both be happy to taste and consider making.
Some of the recipes in this book which are inspiring are: Pistachio Fettucine with Artichokes, Lemon Fettucine with Scallops, Saffron Fusilli with Lobster and Leeks, Parsley Dough and Ravioli.
I appreciate the author took the time and gave space to explain the differences in flour and the science involved in making the dough.  Good products yield great Pasta!
Take a chance on this one, you will enjoy the trip.
***I received this book with a request for review by Blogging For Books*** 
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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 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.

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About formangirl

Married and Mom to two my sweet boys Alexander and Noah. Also FurMom to Rocky the Pug. Avid Family Historian and Scrapbooker.
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