The Pasta Book - by Marc Vetri & David Joachim Hardcover

About the Book

"Become a master in the art of pasta-making through over 75 recipes for simple to spectacular pasta dishes, featuring helpful QR codes to step-by-step video tutorials-from the James Beard Award-winning author of Mastering Pasta In The Pasta Book, acclaimed chef Marc Vetri presents a myriad of easy-to-aspirational pasta dinners with a shape for every sauce, mood, and timeline. Vetri demystifies complicated techniques, like filling and shaping tortellini and agnolotti or hand shaping cavatelli, revealing how simple it can be to make creative and unique pasta shapes and sauces at home. Vetri adapts the methods used in his restaurants so home cooks can experience his acclaimed homemade pastas in their own kitchens, with chapters including: Vegetable Pasta: Tagliatelle with Dried Mushroom Bolognese; Spinach Gnocchi with Brown Butter and Saved Ricotta Salata Seafood Pasta: Spaghetti with Saffron, Sardines, and Fennel; Scallop Raviolo with Champagne Poultry and Game Pasta: Tagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck Pork Pasta: Spaghetti Alla Chitarra with Basil, Poppy Seeds, and Proscuitto; Fennel Sausage Ricotta Gnocchi with Zucchini Crema Beef and Lamb Pasta: Ricotta Cavatelli with Veal Shank Ragu; Lamb Tortellini in Brodo Vetri guides you through the foundations of pasta-making with a chapter devoted to pasta doughs and shapes, including QR codes that link to easy-to-follow videos of the process. With 90 stunning photographs, the book includes ideas to level up or simplify every recipe, so readers can choose the pasta adventure they crave"--

Book Synopsis

NATIONAL BESTSELLER - Unlock the secrets of making creative pasta dishes with more than 75 simple and spectacular recipes, featuring helpful QR codes to step-by-step video tutorials--from the James Beard Award-winning author of Mastering Pasta

In The Pasta Book, acclaimed chef Marc Vetri presents a wide range of easy to impressive pasta dinners using both dried and fresh pastas. With a dish for every shape, sauce, mood, and timeline, Vetri demystifies the process of "marrying" pasta and sauce into one harmonious dish, creating your own flavor combinations, and pairing different pastas and sauces. Vetri shares both weeknight classics and popular pastas from his restaurants, adapting his methods so home cooks can experience these acclaimed dishes in their own kitchens, with chapters including:

• Vegetable Pasta Pici Pomodoro; Garganelli with Corn and Scallions; Spinach Gnocchi with Brown Butter and Shaved Ricotta Salata
• Seafood Pasta: Paccheri with Clams and Charred Lemon Brodo; Troccoli with Shrimp and Ginger Chili Crisp; Scallop Raviolo with Champagne
• Poultry and Game Pasta: Tagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck Ragu
• Pork Pasta: Rigatoni with Fiorella Sausage Ragu; Spaghetti alla Chitarra with Basil, Poppy Seed, and Proscuitto

• Beef and Lamb Pasta Francobolli with Short Ribs and Celery Root; Orecchiette with Lamb Merguez and Fiore Sardo

Vetri guides you through the foundations of making fresh pasta with a chapter devoted to pasta doughs and shapes like pappardelle and orecchiette, including QR codes that link to easy-to-follow technique videos. With 90 stunning photographs, The Pasta Book includes ideas to level up or simplify every recipe, so you can choose the pasta adventure you crave.

Review Quotes

"I can't believe this is real. Marc Vetri, the best pasta chef in America, is giving us all of his secrets on these pages. I've witnessed and tasted his magic for decades. Perfect pasta for everyone!"--Bobby Flay

"Marc Vetri is one of the best chefs on the planet--not just because of his extraordinary skill, but because he never stops learning. Marc is also an exceptional teacher--ask anyone who's had the privilege to cook alongside him. This book beautifully captures Marc's innovative spirit and his profound respect for the pasta-making tradition. It's a testament to his boundless curiosity and dedication to sharing his remarkable knowledge."--David Chang

"The semolina-blazed trail that legendary chef Marc Vetri has left for present and future generations of home cooks and professional chefs alike now spans countless days, nights, and decades. In his latest and greatest book thus far, The Pasta Book, his innovative methods of sharing time-honored traditions in new and deeper ways is the perfect remedy for insatiable students of the game from a true professor of pasta. . . . Bravo, brother Vetri. Beautiful work and the pasta world and the world, period, are better for it."--Chris Bianco

"With a ball of pasta dough, Marc is an architect, a sculptor, and a painter--an artist in every sense of the word. This beautiful book will soon be wavy, cockled, and covered in bits of semolina from persistent use."--Jimmy Kimmel

"The Pasta Book is a lovingly dedicated, generous collection of straightforward fundamentals. At the core of every master is a student with a willingness to share and Marc is one of the best."--Evan Funke

"If you love pasta, which I think includes most breathing humans on the planet, this book is a must-have. It's noodles as art."--Jim Gaffigan

"Marc Vetri was my earliest experience with pasta excellence in the States. As a Philadelphian myself who loves pasta fra diavolo, I was first exposed to the wonders of true Italian cooking by Marc, who at the same time always honored the place and flavors of where we were: Philly. The combo was transformative and I use all of his books as the ultimate resource when I wanna dive in deep."--Eric Warheim

About the Author

Chef and restaurateur Marc Vetri is renowned worldwide for his rustic yet sophisticated interpretation of Italian cuisine which he has perfected over the last 35 years in the restaurant industry. Marc's flagship restaurant, the critically acclaimed Vetri Cucina, recently celebrated its 26th anniversary. In addition to his restaurants in Philadelphia, Marc also operates restaurants in Las Vegas and Kyoto. Outside of the kitchen, Marc is the driving force behind the Vetri Community Partnership, a non-profit organization that provides nutrition education through cooking, and he is the author of five highly acclaimed cookbooks. He lives in Philadelphia with his wife and three children.

David Joachim has authored, edited or collaborated on more than 50 cookbooks, including The Science of Good Food, an IACP Award winner and James Beard Award finalist, and A Man, a Can, a Plan, a series of cookbooks that has sold more than one million copies. The Pasta Book is the sixth cookbook he has written with Marc Vetri and it is their second book on pasta, after Mastering Pasta. Joachim ghost-wrote We The Pizza with Philadelphia social entrepreneur Muhammad Abdul-Hadi, and he is the editorial director of AmazingRibs, the world's largest barbecue website. He lives near Philadelphia.