Mastering Pasta The Art And Practice Of Handmade Pasta Gnocchi And Risotto Book PDF, EPUB Download & Read Online Free

Mastering Pasta
Author: Marc Vetri, David Joachim
Publisher: Ten Speed Press
ISBN: 1607746085
Pages: 272
Year: 2015-03-17
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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. From the Hardcover edition.
Rustic Italian Food
Author: Marc Vetri, David Joachim
Publisher: Ten Speed Press
ISBN: 1607740796
Pages: 304
Year: 2011-11-01
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From acclaimed Philadelphia chef Marc Vetri comes a celebration of handcrafted, regional Italian cooking that advocates a hands-on, back-to-the-basics approach to cooking. Slow-cooked meats, homemade breads, and flavorful pastas are the traditional comfort-food classics that Italians have been roasting, baking, curing, and making in their own kitchens for generations--dishes that people actually want to cook and eat. Home cooks of every skill level will revel in the 120 recipes, such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi, savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. But Rustic Italian Food is much more than just a collection of recipes. With detailed, step-by-step instructions for making terrines, dry-cured salami, and cooked sausage; a thorough guide to bread and pasta making; and a primer on classic Italian preserves and sauces, Rustic Italian Food is also an education in kitchen fundamentals. In this book Marc Vetri connects us directly to the essence of Italian food.
The Glorious Pasta of Italy
Author: Domenica Marchetti
Publisher: Chronicle Books
ISBN: 1452106908
Pages: 280
Year: 2011-05-27
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Celebrating pasta in all its glorious forms, author Domenica Marchetti draws from her Italian heritage to share 100 classic and modern recipes. Step-by-step instructions for making fresh pasta offer plenty of variations on the classic egg pasta, while a glossary of pasta shapes, a source list for unusual ingredients, and a handy guide for stocking the pantry with pasta essentials encourage the home cook to look beyond simple spaghetti. No matter how you sauce it, The Glorious Pasta of Italy is sure to have pasta lovers everywhere salivating.
Pasta by Hand
Author: Jenn Louis
Publisher: Chronicle Books
ISBN: 1452130574
Pages: 208
Year: 2015-03-24
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Pasta is the ultimate comfort food, and making it by hand is a favorite project for weekend cooks. From rising culinary star and 2012 Food & Wine Best New Chef Jenn Louis, this book includes more than 65 recipes for hand-shaped traditional pastas and dumplings, along with deeply satisfying sauces to mix and match. Louis shares her recipes and expertise in hand-forming beloved shapes such as gnocchi, orecchiette, gnudi, and spatzli as well as dozens of other regional pasta specialties appearing for the first time in an English-language cookbook. With photos of finished dishes and step-by-step shaping sequences, this beautiful book is perfect for DIY cooks and lovers of Italian food.
The Classic Pasta Cookbook
Author: Giuliano Hazan
Publisher:
ISBN: 0751305987
Pages: 160
Year: 1999-06
View: 181
Read: 339
Features more than 100 recipes from all regions of Italy, both classic favorites and dishes with a contemporary spin -- very one bearing the Hazan family hallmarks of authenticity and simplicity.
Making Artisan Pasta
Author: Aliza Green
Publisher:
ISBN: 1592537324
Pages: 176
Year: 2012-01-01
View: 436
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Making handmade, home-made pasta has never been easier!
Flour + Water
Author: Thomas McNaughton, Paolo Lucchesi
Publisher: Ten Speed Press
ISBN: 1607744716
Pages: 288
Year: 2014-09-30
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An elevated guide to the craft of pasta-making by rising star chef Thomas McNaughton of San Francisco's hottest Italian restaurant, flour + water. Chef Thomas McNaughton shares his time-tested secrets to creating simple, delicious, and beautiful artisan pasta—from the best fresh doughs to shaping and cooking every type of pasta. A true celebration of Italy’s pasta traditions, flour + water includes fifty seasonally influenced recipes for home cooks of every skill level. The recipes cover the flavor spectrum from well-loved classics to inventive combinations, such as Tagliatelle Bolognese; Pumpkin Tortelloni with Sage and Pumpkin Seeds; Tomato Farfalle with Chicken Polpettine, Roasted Peppers, and Basil; and Asparagus Caramelle with Brown Butter. With guidance from McNaughton and the secrets of flour + water’s dough room, anyone can learn to make amazing pasta at home.
Beard on Pasta
Author: James Beard
Publisher: Open Road Media
ISBN: 1504004590
Pages: 233
Year: 2015-09-01
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Classic pasta dishes from America’s 1st and most beloved master chef Whether you’re entertaining guests or simply cooking for 1, pasta is sure to delight. The ultimate comfort food, it can be found in the cuisines of nearly every culture. James Beard, heralded by the New York Times as “the dean of American cookery” enriches our understanding of this culinary staple with his collection of recipes and commentary on store-bought versus homemade pasta, wine pairings, choosing the perfect cheese, and other insights. From familiar spaghetti entrées to more adventurous fare, such as udon noodle soup and spätzle, Beard brings meals from all over the globe into the home chef’s kitchen. Under the guidance of America’s original gastronomic genius, the basic noodle is elevated in dishes such as basil lasagna, Portuguese fish stew with orzo, and cheddar angel hair soufflé. Beard on Pasta is full of easy-to-follow recipes, along with tips on preparation, sauce, and serving that you’ll be eager to try. This comprehensive cookbook provides all the tools you need to make delectable and unforgettable pasta for any occasion.
Handmade Pasta Workshop & Cookbook
Author: Nicole Karr
Publisher: Macmillan
ISBN: 1624143229
Pages: 192
Year: 2016-12-13
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Master the Art of Crafting Pasta from Scratch Create your own pasta using simple and clear step-by-step instructions through 80 incredible recipes, each with its own photo. As more people look to create a restaurant experience at home, readers will be surprised at how easy it is to make their favorite pasta dough and take their cooking to the next level with Nicole Karr, whose popular classes and pop up restaurants sell out in a flash in Brooklyn, New York. Whether you choose the handmade pasta option or have a pasta-making machine, there is something for everyone. Just one bite of fresh pasta and readers will never want to buy premade pasta again. Nicole complements the fresh taste of handmade pasta with creative and delicious recipes for sauces to round out the meal. Impress your family and friends with fresh handmade pasta dishes that are unique in flavor and presentation and fun to make.
Bugialli on Pasta
Author: Giuliano Bugialli, Andy Ryan
Publisher: Stewart Tabori & Chang
ISBN: 1556709846
Pages: 399
Year: 2000
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Offers a comprehensive guide to pasta preparation with more than three hundred recipes, both simple and complicated, from every region of Italy.
Art of Pasta, The
Author: Lucio Galletto, David Dale
Publisher: Random House Australia
ISBN: 0143792466
Pages: 288
Year: 2018-07-30
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For more than 35 years, Lucio Galletto has been serving pasta in his multi award-winning restaurant in Sydney, while David Dale has been studying the history and mythology of food. In The Art of Pasta, they have collaborated with artist Luke Sciberras to create a pasta bible that is as practical as it is beautiful. Discover how to make your own plates of pasta, from flavouring and cutting the dough to rolling gnocchi and filling tortellini. All the classic shapes and sauces are here - puttanesca and passata, rigatoni and ravioli - plus new favourites to explore. Let The Art of Pastatake you on an inspiring tour through the history and regions of Italy with over 160 authentic recipes - and fall in love with pasta all over again. The 2018 updated edition includes- - More than 50 recipes suitable for vegetarians - Suggestions for pastas best served in summer and in winter - Seven regional variations on pesto, using walnuts, pistachios, orange juice and chilli - The genuine, original bolognese rag - A pasta dessert from 160 BC, with honey and bay leaves - The 'tortegli' demanded by Michelangelo in the 1500s
Country Cooking of Italy
Author: Colman Andrews
Publisher: Chronicle Books
ISBN: 1452123926
Pages: 392
Year: 2012-12-14
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Following the success of their 2010 James Beard Foundation Best Cookbook of the Year, The Country Cooking of Ireland, Colman Andrews and Christopher Hirsheimer achieve the formidable feat of illuminating the world's most beloved cuisine in an entirely new light. Drawing on more than 40 years of experience traveling and eating in Italy, Andrews explores every region, from Piedmont to Puglia, and provides the fascinating origins of dishes both familiar and unexpected. This gloriously photographed keepsake depicts an ingredient-focused culture deeply rooted in rural traditions, in which even the most sophisticated dishes derive from more basic fare. With 230 sumptuous recipes highlighting the abundant flavors of the land, all set against the backdrop of Andrews' vivid storytelling and Hirsheimer's evocative images, this luxe book is sure to delight home chefs and lovers of Italian food alike.
Relæ
Author: Christian F. Puglisi
Publisher: Ten Speed Press
ISBN: 1607746506
Pages: 416
Year: 2014-11-11
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Chef Christian F. Puglisi opened restaurant Relæ in 2010 on a rough, run-down stretch of one of Copenhagen’s most crime-ridden streets. His goal was simple: to serve impeccable, intelligent, sustainable, and plant-centric food of the highest quality—in a setting that was devoid of the pretention and frills of conventional high-end restaurant dining. Relæ was an immediate hit, and Puglisi’s “to the bone” ethos—which emphasized innovative, substantive cooking over crisp white tablecloths or legions of water-pouring, napkin-folding waiters—became a rallying cry for chefs around the world. Today the Jægersborggade—where Relæ and its more casual sister restaurant, Manfreds, are located—is one of Copenhagen’s most vibrant and exciting streets. And Puglisi continues to excite and surprise diners with his genre-defying, wildly inventive cooking. Relæ is Puglisi’s much-anticipated debut: like his restaurants, the book is honest, unconventional, and challenges our expectations of what a cookbook should be. Rather than focusing on recipes, the core of the book is a series of interconnected “idea essays,” which reveal the ingredients, practical techniques, and philosophies that inform Puglisi’s cooking. Each essay is connected to one (or many) of the dishes he serves, and readers are invited to flip through the book in whatever sequence inspires them—from idea to dish and back to idea again. The result is a deeply personal, utterly unique reading experience: a rare glimpse into the mind of a top chef, and the opportunity to learn the language of one of the world’s most pioneering and acclaimed restaurants. From the Hardcover edition.
A Man, A Can, A Plan
Author: David Joachim, The Editors of Men's Health
Publisher: Rodale Books
ISBN: 1623360781
Pages: 46
Year: 2002-06-17
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A Man, a Can, a Plan, inspired by an article in the most popular mens magazine, Men's Health, is a cookbook that presents 50 simple, inexpensive recipes featuring ingredients guys have right in their cupboards--canned food. Great and healthy food can be had for a low price and minimum effort, and A Man, a Can, a Plan lays it all out, in pictorial, easy-to-follow steps, for the culinary-challenged. It features special sections on cooking for her and cooking for the morning after for dudes with a lady on their minds. Author David Joachim received the 1999 James Beard Award for Steven Raichlen's Healthy Latin Cooking, so he knows his stuff and makes it accessible to beginners and experienced guys as well. Get your can openers ready to rumble!
The Ultimate Pasta and Noodle Cookbook
Author: Serena Cosmo
Publisher: Cider Mill Press
ISBN: 1604337338
Pages: 800
Year: 2017-10-24
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Presenting a definitive new pasta cookbook for all chefs: The Ultimate Pasta & Noodle Cookbook Go beyond spaghetti and meatballs and whip up baked lamb orzo, or a savory squid ink frittata! There are more than 400 pastas to discover in the definitive book with over a hundred recipes from around the world. Easy-to-follow instructions for making your own pasta flow into complete meals for the whole family to enjoy, even those with dietary restrictions! Handy tips and techniques make you the master chef in your home kitchen as you wow guests and savor the fruits of your labor.