意大利面书：食谱、技巧、灵感

The Pasta Book:Recipes, Techniques, Inspiration

基本信息

by Marc Vetri (Author) , David Joachim (Author)

Format:Hardback 304 pages, 90 4C PHOTOGRAPHS

Publisher:Random House USA Inc

Imprint:Random House Inc

ISBN:9780593799475

Published:4 Nov 2025

Weight:567g

Dimensions:241 x 216 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

揭秘创意意面的制作秘诀，超过 75 道简单易做的美味食谱，并附有二维码，可直接观看分步视频教程——出自詹姆斯·比尔德奖获奖作家《精通意面》的作者之手。

在《意面之书》中，厨师马克·维特里 (Marc Vetri) 使用干意面和新鲜意面，为您呈现了从简单到令人印象深刻的各种意面晚餐。维特里为各种形状、酱汁、心情和时间安排都准备了相应的菜肴，揭秘了如何将意面和酱汁“融合”成一道和谐的菜肴，让您能够创造自己的风味组合，并搭配不同的意面和酱汁。维特里分享了工作日经典意面和他餐厅的热门意面，并根据自己的烹饪方法进行调整，让家庭厨师也能在自家厨房品尝到这些备受赞誉的菜肴。本书包含以下章节：

蔬菜意面：番茄番茄意面；玉米葱加加内利意面；菠菜意面配焦黄油和碎里科塔奶酪

海鲜意面：蛤蜊配烤柠檬汤圆；虾仁配姜辣脆皮；扇贝馄饨配香槟

禽肉意面：宽面配鸡肝酱；黑麦面包配鸭肉酱

猪肉意面：通心粉配菲奥雷拉香肠酱；吉他面配罗勒、火腿

牛肉羊肉意面：法式牛小排配芹菜根；猫耳朵意面配羊肉梅尔格斯和菲奥雷萨尔多

Vetri 将指导您制作新鲜意面的基础知识，其中有一章专门介绍面团和宽面、猫耳朵意面等形状，并提供二维码，可链接到简单易懂的制作技巧视频。 《意大利面食书》包含 90 张令人惊叹的照片，其中包含升级或简化每个食谱的想法，因此您可以选择自己渴望的意大利面食冒险。

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.

作者简介

主厨兼餐厅老板马克·维特里 (Marc Vetri) 以其对意大利美食的质朴而精致的诠释而闻名于世，在过去 35 年的餐饮业生涯中，他已将其呈现。马克的旗舰餐厅，广受好评的维特里餐厅 (Vetri Cucina)，最近庆祝了其成立 26 周年。除了在费城的餐厅外，马克还在拉斯维加斯和京都经营餐厅。在厨房之外，马克是维特里社区伙伴关系 (Vetri Community Partnership) 的推动者，这是一个通过烹饪提供营养教育的非营利组织，他还创作了五本备受赞誉的烹饪书籍。他与妻子和三个孩子居住在费城。

大卫·约阿希姆 (David Joachim) 创作、编辑或合作创作了 50 多本烹饪书籍，其中包括荣获 IACP 奖和詹姆斯·比尔德奖决赛的《美食的科学》(The Science of Good Food)，以及销量超过百万册的《一个人，一个罐头，一个计划》(A Man, a Can, a Plan) 系列烹饪书籍。 《意面之书》是他与马克·维特里合作撰写的第六本烹饪书，也是继《精通意面》之后，他们合作撰写的第二本意面烹饪书籍。约阿希姆与费城社会企业家穆罕默德·阿卜杜勒-哈迪共同代笔了《我们披萨》，他目前担任全球大烧烤网站AmazingRibs的编辑总监。他住在费城附近。

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.