Mastering pasta
Subtitle: the art and practice of handmade pasta, gnocchi, and risotto
By: Marc Vetri ; with David Joachim ; photography by Ed Anderson
Contributors: Joachim, David, author; Anderson, Ed (Edward), photographer
Edition: First edition.
Publisher: Ten Speed Press
Published: 2015
Language: eng
Number of pages: 261
ISBN-13: 9781607746072
Subjects: Italian Cooking; Cooking (Pasta); Risotto
Description: Loaded with useful information, including the best way to cook and sauce pasta, suggestions for substituting pasta shapes, and advance preparation and storage notes, this book offers you all of the wisdom of award-winning chef Marc Vetri.
Notes: Includes bibliographical references (pages 254-255) and index.
Table of contents: title: Fresh pasta; title: Baked sheet pasta; title: Ravioli and stuffed pasta; title: Extruded and dried pasta; title: Playing with flavor; title: Hand-formed pasta; title: Gnocchi; title: Risotto; title: Stocks, sauces, and other basics.