掌握意大利面:手工意大利面、饺子和意大利调味饭的艺术和实践 Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]

基本信息

Format:Hardback 272 pages, 80 PHOTOS

Publisher:Random House USA Inc

Imprint:Ten Speed Press

ISBN:9781607746072

Published:17 Mar 2015

Weight:1162g

Dimensions:251 x 225 x 24 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

获奖的厨师Marc Vetri想写一本关于意大利面的书。然而，他却写了另外两本广受赞誉的烹饪书，并继续研究面食达十年之久。现在，这位受人尊敬的意大利美食大师终于在这本鼓舞人心、内容丰富的入门书中分享了他在意大利面、团子和意大利饭方面的丰富知识，其中包括专家提示和技术，以及100多道食谱。

维特里在意大利旅行和发现美食的个人故事与他对如何制作和享受新鲜手工面食的简单易懂的详细解释同时出现。无论你是家庭厨师还是专业人员，你都将学会如何制作30多种不同类型的面团，从多功能的蛋黄面团，到挤压的精粉面团，再到各种口味的面食，并将它们做成熟悉而独特的形状。在从经典到创新的菜肴中，Vetri分享了他梦寐以求的带馅面食、烤面食和面食酱的食谱。他还告诉你如何制作轻盈的团子和烩饭。

《掌握意大利面》充满了有用的信息，包括烹调和调味意大利面的好方法，替代意大利面形状的建议，以及提前准备和储存的注意事项，为你提供了专家的所有智慧。对于那些想把自己的知识提高到新水平的厨师，Vetri深入研究了各种面粉的科学原理，解释了意大利面独特的令人满意的质地，以及如何用手工或机器制作好的意大利面。《掌握意大利面》是这方面的著作，也是你在自己的厨房里提供出色的意大利面菜肴所需要的书籍。

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.

作者简介

Marc Vetri是费城Vetri餐厅家族的主厨和创始人，该家族经营着全国广受好评的意大利餐厅。Vetri, Osteria (Philadelphia and Moorestown, NJ), Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo. 维特里在意大利贝加莫接受过古典训练，因将大胆的现代感带入经典的意大利烹饪而闻名世界。他是《食品与葡萄酒》杂志1999年 "新厨师 "级别的成员，也是2005年詹姆斯-比尔德奖 "大西洋中部厨师 "的得主。他也是两本烹饪书的作者，Il Viaggio di Vetri和Rustic Italian Food。在厨房之外，Vetri是Vetri基金会的推动者，这是一个非营利组织，其使命是帮助儿童体验健康饮食和健康生活之间的联系。他与他的妻子梅根和他们的三个孩子住在费城。

Marc Vetri is the chef and founder of Philadelphia’s Vetri Family of Restaurants, which operates a collection of the country’s most critically acclaimed Italian restaurants: Vetri, Osteria (Philadelphia and Moorestown, NJ), Amis, Alla Spina, Pizzeria Vetri, and Lo Spiedo. Classically trained in Bergamo, Italy, Vetri is known the world over for bringing a bold, contemporary sensibility to classic Italian cooking. He is a member of Food & Wine magazine’s 1999 “Best New Chefs” class and the 2005 winner of the James Beard Award for “Best Chef Mid-Atlantic.” He is also the author of two cookbooks, Il Viaggio di Vetri and Rustic Italian Food. Outside the kitchen, Vetri is the driving force behind the Vetri Foundation, a non-profit organization whose mission is to help kids experience the connection between healthy eating and healthy living. He lives in Philadelphia with his wife, Megan, and their three children.