Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto
Award-winning chef Marc Vetri, 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.
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.
Front of the House
Restaurant Manners, Misbehaviors, & Secrets
By Jeff Benjamin with Greg Jones
Forward by Marc Vetri
Running a fine restaurant is a heightened form of performance art, akin to conducting a grand orchestra. Jeff Benjamin became hooked on the drama and dazzle as a teenage waiter in a Long Island country club, and has never looked back. Now managing partner of the Vetri family of restaurants, he’s become a lifelong student of great customer service–the nuanced gestures of hospitality that distinguish a stellar establishment, no matter what the price point.
In Front of The House, and instant classic about the inner workings of a restaurant, Benjamin pulls back the curtain to reveal all that goes into an evening out, from staff training and systems to the right way to graciously treat fussy diners, boorish over imbibers, guests who steal tableware and the inevitable Amateur Expert aka wannabe sommelier. The customer is always right, he notes – until they’re wrong.
Eating Italy: A Chef’s Culinary Adventure
Before award-winning chef Jeff Michaud ever opened the doors of his acclaimed Philadelphia restaurants, he spent three years in northern Italy as a culinary apprentice to master butchers and chefs, immersing himself in the culture and cuisine of the old country. It is safe to say that he never anticipated the romance that would ensue. Eating Italy is a delicious, funny, and mesmerizing spin through the boot, teaching true heirloom techniques and telling Jeff ’s culinary and personal love story (he met his wife when she came into the restaurant one night for dinner, and to this day, he hasn’t forgotten what she ordered).
Part inventive cookbook, part travel narrative, each chapter of Eating Italy explores a village or town in northern Italy, unveiling the unique culinary and cultural experience it has to offer. The reader experiences his journey from “Paladina: The Butcher’s Apprentice” to “Trescore Balneario: Our Big Italian Wedding” in dishes like Apricot and Chanterelle Salad, Swordfish Pancetta with Fennel Zeppole, Pheasant Lasagne, and Blood Orange Crostata with Bitter Chocolate. Each authentic recipe serves to mark his professional growth, learning from some of the most skilled chefs in Italy. Vivid photography of Italian culture, people, and landscapes are dispersed throughout, allowing the reader a glimpse of northern Italia from a kitchen far away.
Il Viaggio Di Vetri
In 1993, Marc Vetri boarded a plane with a note of introduction in one pocket and a few hundred dollars in the other. He landed in Bergamo, in northern Italy, where he spent the next eighteen months immersed in the soul-deep cooking and great-hearted hospitality of some of the region’s top chefs and restaurateurs. Four years later he was ready to open his restaurant, Vetri, in Philadelphia, where he continued to develop his style of authentic yet innovative Italian cuisine, quickly gaining acclaim as one of the finest Italian chefs in the country.
Rustic Italian Food
“Marc Vetri cooks the best Italian food in America. Now he shares his secrets with all of us. Get ready for gutsy flavors, silky pasta dishes, and your friends and family running to the table for meal after meal.”
—BOBBY FLAY, chef and restaurateur of Mesa Grill and Bar Americain
“There are few, if any, chefs in America I would rather have cook for me. [Vetri is] a true magician of Italian cuisine who relies on fantastic ingredients and impeccable technique to create his rustic yet sophisticated food. I am going to run, not walk, to get this book …you should, too, because these recipes will take your breath away.”
—MICHAEL SYMON, chef and author of Michael Symon’s Live to Cook