Preparing Pasta. The art and practice of making homemade pasta, gnocchi, and risotto
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No dish can be compared with a well -cooked paste with a sauce properly selected for it - this is the cornerstone of Italian cuisine. Mark Vetri, a chef and a restaurateur with Italian roots, living in Philadelphia, collected on the pages of his magnificent book the verified recipes not only of different types of dough for paste and pasta itself-figure, with filling, handmade or made using a machine, but And dishes based on fresh paste of home manufacturing, where the familiar spaghetti, farphalle, ravioli or more exotic facesletti, caramella and kulurjone are ideally combined with vegetables, meat, fish, seafood, herbs and cheeses, turning into a true festival of taste on a plate. Mark Vetri teaches that it is important not to mechanically reproduce pasta recipes, but to approach the task creatively, knowing the practical and technical aspects associated with the composition of the test and kneading it, the behavior of the pasta when preparing and combining the sauce. Thanks to the invaluable information collected by the author, we learn to understand the paste so that dishes from it invariably delighted with their texture and taste
Author:
Author:Марк Ветри, Дэвид Иоахим
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Paper:
Paper:Molded
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-04-104657-6
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