Full description not available
A**4
Covers everything you need to know!
Fantastic book! I bought this book before I tried making my first homemade pasta. After reading this I viewed making pasta dough in a complete different way than I would have if I would have just tried a recipe off Pinterest . It explains everything you need to know in detail. From different types of wheat, how and why they affect flavor and texture. The importance of fresh ground flour for flavor and nutrients. The different grinds of flour and flour protein amount, how they affect texture and chew. Also how whole eggs, egg yolks, and oils affect the pasta dough. He offers many recipes for many doughs. I found it very inspiring and was excited to go straight to the store and find different flours mentioned in the book to experiment with! Being an adventurous eater I just loved the recipes! They range from furmiliar to a bit exotic! For example. Some recipes include traditional bolognese, ricotta ravioli, spaghetti with tomato basil sauce, pappardelle with rabbit ragu, culurgiones with sweetbreads (veal brain). Unfortunately I live in a rural area far away from the ocean where I cannot get some things for the recipes such as peekytoe crab. It also covers flavoring pasta dough with things like squid ink or parsley. There are chapters on hand forming pasta, pasta sauces, gnocchi and risotto which were a pleasant surprise! I would highly recommend this book to anyone interested in making pasta! It captures the history and tradition of Italy and pasta plus an incredible amount of technical information on making your pasta dough!
M**E
A Wealth of Information!!
This pasta book is great for the beginner as well as the more seasoned pasta chef. There are plenty of pictures in the book. These pictures show not only the completed dishes of most recipes included but often pictures of the steps leading to that completed dish. The book contains detailed information on how to make several types of pasta as well as several different flavors of that fresh pasta. The extra information in this book is amazing!! The table of contents includes chapter titles as well as the names of each recipe within that chapter. Often recipes include short stories that enhance them. In the back of the book is a detailed set of pages which includes sources where the authors got their information for the book as well as what info was obtained from that source. Addresses of each source as well as websites and phone numbers are also provided!! Both authors gave their own personal acknowledgements. A detailed bibliography as well as a very detailed index is also provided. The quality of paper used for this recipe book is great. The paper is thick and seems as if it will be quite durable. The cover seems like it would be easy to keep clean by wiping off with a damp rag. It is a hard cover book. Pages easily stay open at the page where you opened the book and laid it flat on the counter.
S**N
Beautifully written and photos galore. For the nkvice
Wonderful book with lots of beautiful instructional photos, recipe photos, and some history as well. Not only is it interesting reading but has very visual instructions. This book reminds me of the YouTube series, "Pasta Grammar", where they show you how to make pasta and sauces.from scratch. There are easy pasta methods and recipes for beginner and experienced alike. While some ingredients are beyond my reach or cultural tastes, sauces for pasta are endless. I highly recommend this book. It will not disappoint.
M**.
A to Z in Pasta Making
This is more than just a cookbook. It is a good course in making various pasta and gives plenty of practical advice on the process. (Don't overwork gnocchi dough!) Basic recipes to fanciful and complicated dishes. It also restates some material regarding wheat and flour from Dan Barber's exploits in his book 'The Third Plate', also a good read.
K**H
A very good book for home to early advanced cooks
A very good book for home to early advanced cooks. Easy instructions and steps are shown and presented well. The recipes are fine. A good way to up your game in the kitchen.
C**Y
Different but wonderful
Beautifully illustrated with lots of recipes. Great book if you don't mind it being upside down and backward, which I don't mind at all. Just need to remember to read it that way. It's kind of "Alice in Wonderland-esc".Also, it's $10 less....
S**P
Such great and thorough education on flour
This book is Heaven. Such great and thorough education on flour, dough and the process of pasta making. My one and only complaint is that a lot of the recipes call for ingredients that aren't easily located in your pantry or your local grocery store. I love Marc Vetri: he is truly a Master, but when it comes to writing a cookbook for non-chefs, it's important to keep that in mind. I like Octopus and will eat it in a restaurant but I really don't know what to do with it if it was an ingredient in my refrigerator. The thing is, it's not just one recipe or I wouldn't bother to mention it. For some chefs in regions where certain ingredients are readily available (big cities) and who cook with less mainstream items this won't be a problem. The recipes are relatively easy to prepare.I am still giving it 5 stars because it's a wonderful book, that is lovingly written and simply gorgeous.
P**Y
Pasta book
I have kitchen aid mixer and bought spaghetti pasta attachment so I bought the pasta book so I could learn great dough recipes, the book was a total success I was able to make a great dough and use my spaghetti pasta attachment with great success
Trustpilot
3 days ago
1 month ago