Mastering Pasta, Marc Vetri & David Joachim
Marc Vetri's 2015 book on pasta-making technique, written with David Joachim. Vetri is the Philadelphia chef-restaurateur of Vetri Cucina; the book grows out of his pasta-station notes. Coverage runs from flour selection (00, 0, durum, semola rimacinata) through fresh-egg dough chemistry, hand-rolling vs machine, stuffed-pasta technique, semolina extruded shapes, and gnocchi.
About this product
Recipes are weight-measured throughout — grams in the primary column, US volumes in the secondary. 256 pages; hardcover with full-colour process photography.
- Pages
- 256
- Format
- Hardcover
- Publisher
- Ten Speed Press
- Year
- 2015
- ISBN
- 978-1607746072
- Measurement
- Grams primary, US secondary