Cookbook Recommendation: Mastering Pasta
Handcraft authentic Italian pasta with Marc Vetri’s authoritative encyclopedia on the subject, Mastering Pasta. With David Joachim, Marc gives a stunning performance of his accumulated 20 years of making and researching pasta. He offers precision on pastas that range from baked sheet, stuffed, dried and hand-formed to gnocchi and risotto. The creativity is extraordinary. Marc delivers asparagus and egg yolk rotolo, breaded and fried, and earthy mint pappardelle with lush morels. The inventive fig and onion caramelle with gorgonzola dolce fonduta are carefully assembled with delicate twists that resemble individual candy wrappings, and the chestnut gnocchi with porcini ragù is transcendental. There are more advanced dishes as well that beautifully incorporate foie gras, bone marrow and squid ink. Briefs for sauces, stocks and other basics are there too. At $30, Mastering Pasta, by Marc Vetri, with David Joachim, makes a comprehensive primer and just beautiful display of authentic Italian pasta.