{"product_id":"rustic-italian-food-isbn-9781580085892","title":"Rustic Italian Food","description":"\u003cp\u003e\u003cb\u003eFrom acclaimed Philadelphia chef Marc Vetri comes a celebration of handcrafted, regional Italian cooking that advocates a hands-on, back-to-the-basics approach to cooking.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eSlow-cooked meats, homemade breads, and flavorful pastas are the  traditional comfort-food classics that Italians have been roasting,  baking, curing, and making in their own kitchens for generations--dishes  that people actually want to cook and eat.\u003c\/p\u003e\u003cp\u003eHome cooks of every skill level will revel in the 120 recipes,  such as sweet Fig and Chestnut Bread, rich Spinach and Ricotta Gnocchi,  savory Slow-Roasted Lamb Shoulder, and fragrant Apple Fritters. But \u003ci\u003eRustic Italian Food\u003c\/i\u003e is much more than just a collection of recipes. With detailed,  step-by-step instructions for making terrines, dry-cured salami, and  cooked sausage; a thorough guide to bread and pasta making; and a primer  on classic Italian preserves and sauces, \u003ci\u003eRustic Italian Food \u003c\/i\u003eis also an education in kitchen fundamentals.\u003c\/p\u003e\u003cp\u003eIn this book Marc Vetri connects us directly to the essence of Italian food.\u003c\/p\u003eForeword by Mario Batali, ix\u003cbr\u003eIntroduction: A Return to Real Cooking, 1\u003cbr\u003e \u003cbr\u003e\u003cb\u003eBread and Pizza, 8\u003c\/b\u003e\u003cbr\u003eFlour, 11  \u003cbr\u003eMeasuring, 12  \u003cbr\u003eYeast, 12  \u003cbr\u003eWater, 13  \u003cbr\u003eSalt, 13  \u003cbr\u003eStarter, 14  \u003cbr\u003eMixing and Kneading, 15  \u003cbr\u003eProofing and Shaping, 18  \u003cbr\u003eBaking and Steaming, 19  \u003cbr\u003eI Want It Burnt!, 26  \u003cbr\u003eThink Outside the Wine Bottle, 41  \u003cbr\u003ePart Skim Is Part Insane, 43\u003cbr\u003eBiga Starter, 22\u003cbr\u003eRustic Loaf, 24\u003cbr\u003eCiabatta, 28\u003cbr\u003eParmesan Bread, 29\u003cbr\u003eDurum Focaccia, 30\u003cbr\u003eRosemary Durum Bread, 31\u003cbr\u003eBlueberry Schiacciata, 34\u003cbr\u003eChocolate Bread, 35 \u003cbr\u003eFig and Chestnut Bread, 36\u003cbr\u003eBrioche, 37\u003cbr\u003eRomana Pizza Dough, 39\u003cbr\u003eNapoletana Pizza Dough, 40\u003cbr\u003eMargherita Pizza, 42\u003cbr\u003eMortadella Pizza, 48\u003cbr\u003e \u003cbr\u003e\u003cb\u003ePastas, 52\u003c\/b\u003e\u003cbr\u003eFlour, 54  \u003cbr\u003eExtruded Pasta, 55 \u003cbr\u003eRolled Pasta, 57  \u003cbr\u003eHand-Rolled Pasta, 58  \u003cbr\u003ePasta Water, 59  \u003cbr\u003eWhich Oil?, 74  \u003cbr\u003eOpposites Attract, 83  \u003cbr\u003eGetting Floury with the Kids, 93  \u003cbr\u003eParmigiano, 107\u003cbr\u003e\u003cb\u003eExtruded Pasta \u003c\/b\u003e\u003cbr\u003eBasic Extruded Pasta Dough, 62\u003cbr\u003eRigatoni with Swordfish, Tomato, and Eggplant Fries, 65\u003cbr\u003eRigatoni with Chicken Livers, Cipollini Onions, and Sage, 66\u003cbr\u003eCandele with Duck Bolognes, 67\u003cbr\u003eFusilli with Fava Beans and Pecorino, 68\u003cbr\u003eMacaroni with Bigeye Tuna Bolognese,  70\u003cbr\u003eBucatini alla Matriciana, 72\u003cbr\u003eTonnarelli Cacio e Pepe, 75\u003cbr\u003eSpaghetti in Parchment with Clams and Scallions, 76\u003cbr\u003e\u003cb\u003eRolled Pasta\u003c\/b\u003e\u003cbr\u003eBasic Egg Pasta Dough, 80\u003cbr\u003eFettuccine with Pork Ragù and Stone Fruits, 82\u003cbr\u003eGoat Cheese and Beet Plin with Tarragon, 84\u003cbr\u003eRobiola Francobolli with Chanterelle Mushrooms and Thyme, 88\u003cbr\u003eMortadella Tortelli with Pistachio Pesto, 89\u003cbr\u003eCaramelle di Zucca Ravioli with Amaretti, 90\u003cbr\u003eSalt Cod Ravioli with Marjoram, 92 \u003cbr\u003eEscarole Ravioli with Pine Nuts and Honey, 94\u003cbr\u003e\u003cb\u003eBaked Pasta\u003c\/b\u003e\u003cbr\u003eVeal Cannelloni with Porcini Béchamel, 98\u003cbr\u003eFazzoletti with Swiss Chard and Sheep’s Milk Ricotta, 100 \u003cbr\u003eSemolina Gnocchi with Oxtail Ragù, 102\u003cbr\u003eLasagna with Zucchini and Stracciatella, 104\u003cbr\u003eEggplant Lasagnette alla Parmigiana, 106\u003cbr\u003e\u003cb\u003eHand-Rolled Pasta\u003c\/b\u003e\u003cbr\u003eOrecchiette with Veal Ragù and Bitter Greens, 110\u003cbr\u003eSpinach and Ricotta Gnudi, 113\u003cbr\u003eGarganelli with Gorgonzola, Radicchio, and Walnuts, 114\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSalumi, 116\u003c\/b\u003e\u003cbr\u003eTypes of Salumi, 118\u003cbr\u003eSanitation, 119\u003cbr\u003eFreezing, 120\u003cbr\u003eSeasoning, 120\u003cbr\u003eSalt and Sugar, 121\u003cbr\u003eGrinding, 123 \u003cbr\u003eMixing, 124\u003cbr\u003eStuffing, 124\u003cbr\u003eCooking, 127\u003cbr\u003eFermentation, 128\u003cbr\u003eCuring, 130\u003cbr\u003eEquipment and Doneness, 132\u003cbr\u003eSo Young and So Good, 150\u003cbr\u003eTo Each His Own, 161\u003cbr\u003e\u003cb\u003eTerrines\u003c\/b\u003e\u003cbr\u003ePotted Trout Terrine, 135\u003cbr\u003eDuck Terrine, 136\u003cbr\u003ePork Liver Terrine, 138\u003cbr\u003eCooked Sausage\u003cbr\u003eLamb Mortadella, 142\u003cbr\u003eRabbit Salami, 144\u003cbr\u003eSwordfish Sausage, 146\u003cbr\u003e\u003cb\u003eDry-Cured Salami \u003c\/b\u003e\u003cbr\u003eSoppressata Calabrese, 149\u003cbr\u003eFennel Salami, 152\u003cbr\u003eChorizo, 154\u003cbr\u003eWhole-Muscle Salumi\u003cbr\u003eBeef Speck, 157\u003cbr\u003eCoppa, 158\u003cbr\u003ePancetta, 159\u003cbr\u003eLardo, 160\u003cbr\u003eShortcut Guanciale, 162\u003cbr\u003eWarm Pork Belly, 163\u003cbr\u003e \u003cbr\u003e\u003cb\u003ePickles and Preserves, 164\u003c\/b\u003e\u003cbr\u003eCanning, 165\u003cbr\u003eHomemade Spicy Pickles, 168\u003cbr\u003ePickled Eggs, 169\u003cbr\u003ePickled Mustard Seeds, 170\u003cbr\u003ePreserved Cherry Tomatoes, 170\u003cbr\u003eShallot Marmalade, 171\u003cbr\u003eMostarda, 172\u003cbr\u003eQuince Butter, 176\u003cbr\u003eHazelnut Honey, 177\u003cbr\u003eStrawberry Pate di Frutta, 178\u003cbr\u003eHoneycrisp Apple Jam, 181\u003cbr\u003eApricot Jam, 182\u003cbr\u003e \u003cbr\u003e\u003cb\u003eMeats and Fish, 184\u003c\/b\u003e\u003cbr\u003eBrining Meat, 186\u003cbr\u003eRoasting and Grilling, 187\u003cbr\u003eFish Freshness, 189\u003cbr\u003eProcuring a Spit and a Suckling Pig, 193\u003cbr\u003eTrussing a Pig to a Spit, 193\u003cbr\u003ePreparing a Chicken for Grilling, 199\u003cbr\u003eThanks for the Complement, 210\u003cbr\u003eSlow-Roasted Lamb Shoulder, 190\u003cbr\u003eSpit-Roasted Suckling Pig, 192\u003cbr\u003eShaved Pork with Summer Fruit, 195\u003cbr\u003eChicken Halves on the Grill, 198\u003cbr\u003eSal’s Old-School Meatballs, 200\u003cbr\u003eVeal Breast “al Latte” with Fried Sage, 203\u003cbr\u003eGrilled Beef Cheeks, 206\u003cbr\u003eTurkey Cutlets Milanese Style, 208\u003cbr\u003eBraised Monkfish, 209\u003cbr\u003eMixed Seafood Grill, 211\u003cbr\u003eHalibut with Peas, 212\u003cbr\u003eFish Poached in Olive Oil, 213\u003cbr\u003eTuna Tagliata with Fennel and Orange, 214\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSimple Vegetables and Sides, 216\u003c\/b\u003e\u003cbr\u003eChoosing Produce, 218\u003cbr\u003ePreparing Fruits and Vegetables, 218\u003cbr\u003eSeasoning, 219\u003cbr\u003eVegetarians Welcome, 225\u003cbr\u003eBirds of a Feather, 234\u003cbr\u003eLima Bean Salad with Shaved Red Onion, 220\u003cbr\u003eApple and Endive Salad with Lemon and Thyme, 221\u003cbr\u003eCelery Puntarelle Salad with Anchovy Dressing, 222\u003cbr\u003eCold Farro Salad with Crunchy Vegetables, 224\u003cbr\u003eCorn Crema with Corn Sauté and Scallions, 226\u003cbr\u003eRoasted Mushrooms in Foil, 227\u003cbr\u003eRosemary Roasted Potatoes, 228\u003cbr\u003ePotato Torta, 229\u003cbr\u003ePolenta Squares, 230\u003cbr\u003eTuna and White Bean Bruschetta, 231\u003cbr\u003eFennel Gratin, 232 \u003cbr\u003eEscarole Gratin with Raisins and Parmesan, 234\u003cbr\u003eEggplant Fries and Zucchini Waffle Chips, 235\u003cbr\u003eSnails alla Romana, 236\u003cbr\u003eEggplant Caponata, 237\u003cbr\u003eArtichokes alla Guidia, 238\u003cbr\u003eTuna-Ricotta Fritters, 240\u003cbr\u003eMontasio Cheese Frico, 241\u003cbr\u003e \u003cbr\u003e\u003cb\u003eRustic Desserts, 242\u003c\/b\u003e\u003cbr\u003eSimplicity and Seasonality, 243\u003cbr\u003eChocolate, 244\u003cbr\u003eSuit the Situation, 251\u003cbr\u003eTraditional Tiramisù, 245\u003cbr\u003eBaked Peaches with Almond Frangipane, 247\u003cbr\u003eOlive Oil Cake, 248\u003cbr\u003eToasted Raisin Biscuit, 249\u003cbr\u003eApple Fritters Lombarda Style, 250\u003cbr\u003eButtermilk Panna Cotta, 252\u003cbr\u003eMom-Mom’s Rice Pudding, 253\u003cbr\u003eBlueberry Custard Tarts, 254\u003cbr\u003eRhubarb Strudel, 256\u003cbr\u003eAmaretti Semifreddo with Warm Chocolate Sauce, 258\u003cbr\u003eWaffles with Nutella and Semifreddo, 259\u003cbr\u003eChocolate-Hazelnut Tartufo, 260\u003cbr\u003eChocolate Zabaione Tart, 262\u003cbr\u003e\u003cb\u003e \u003cbr\u003eSauces and Other Basics, 264\u003c\/b\u003e\u003cbr\u003eHand-Crushed Marinara Sauce, 266\u003cbr\u003ePizza Sauce, 267\u003cbr\u003eTomato Conserva, 268\u003cbr\u003ePorcini Béchamel, 268\u003cbr\u003ePistachio Pesto, 269\u003cbr\u003eGarlic Chive Oil, 269\u003cbr\u003eCelery Root Puree, 270\u003cbr\u003eGremolata, 270\u003cbr\u003eSaffron Puree, 271\u003cbr\u003eCorn Crema, 272\u003cbr\u003eHorseradish Crème Fraîche, 273\u003cbr\u003eLemon Vinaigrette, 273\u003cbr\u003eRosemary-Garlic Brine, 274\u003cbr\u003eCandied Hazelnuts, 275\u003cbr\u003eChocolate Sauce, 276\u003cbr\u003eCandied Citrus Peel, 278\u003cbr\u003e \u003cbr\u003eSources, 279\u003cbr\u003eAcknowledgments, 282\u003cbr\u003eIndex, 284“Vetri is not only a chef but a home cook. He is a veteran cookbook writer and old soul who thrives on thoroughness and detail. But above all Vetri is a mensch, generous and kind and full of life, and he brings that to every page.”\u003cbr\u003e\u003ci\u003e—\u003c\/i\u003eGabrielle Hamilton, chef and author of \u003ci\u003eBlood, Bones \u0026amp; Butter\u003cbr\u003e\u003c\/i\u003e\u003cbr\u003e“Philadelphia's Marc Vetri will unapologetically teach you the way Italian food has been made for centuries, but in doing so will apply modern sensibilities that make his food the favorite of chefs around the country … Not sure about making your own pasta? Start with the spinach and ricotta gnudi. They're simple and as sexy as they sound, assuming you know that the ‘g’ is silent.”\u003cbr\u003e\u003ci\u003e—St. Petersburg Times\u003c\/i\u003e, 12\/14\/11\u003cbr\u003e\u003cbr\u003e“Marc Vetri's rustic food is very family friendly, big on flavor, with detailed recipes that will make you want to cook.”\u003cbr\u003e\u003ci\u003e—Ideas in Food\u003c\/i\u003e, 12\/13\/11\u003cbr\u003e\u003cbr\u003e“This is a precision how-to book for a much broader range of foodstuffs – from great rustic breads to delicious \u003ci\u003emostardas\u003c\/i\u003e and even homemade charcuterie … \u003ci\u003eRustic Italian Food\u003c\/i\u003e demonstrates compellingly that good cooking is not about bling but about simplicity, understanding, and feeling.”\u003cbr\u003e\u003ci\u003e—The Austin Chronicle\u003c\/i\u003e, 12\/9\/11\u003cbr\u003e\u003cbr\u003e“These recipes prove why [Marc Vetri’s] restaurants are so successful.”\u003cbr\u003e\u003ci\u003e—Detroit News\u003c\/i\u003e, 12\/8\/11\u003cbr\u003e\u003cbr\u003e“Sometimes you just want rustic, and Italian rustic to me seems compelling … This is a primer on all things Italian food with detailed, step-by-step instructions for making terrines, dry-cured salami, cooked sausage, bread, pasta and classic Italian preserves and sauces - traditional comfort that Italians have been dishing in their kitchens for generations.” \u003cbr\u003e\u003ci\u003e\u003ci\u003e—\u003c\/i\u003eOttawa Citizen\u003c\/i\u003e,\u003ci\u003e \u003c\/i\u003e11\/23\/11\u003cbr\u003e\u003cbr\u003e“As a grown-up, I've never tried to make fresh pasta; the prospect seemed so daunting and time-consuming, with messy volcanoes of flour and eggs and a thousand esoteric contraptions. \u003ci\u003eRustic Italian Food\u003c\/i\u003e, homeboy Marc Vetri's handsome new cookbook, proved me wrong.”\u003cbr\u003e\u003ci\u003e\u003ci\u003e—\u003c\/i\u003ePhiladelphia City Paper\u003c\/i\u003e,\u003ci\u003e \u003c\/i\u003e11\/17\/11\u003cbr\u003e\u003cbr\u003e“This book is good like that, building foundations home cooks can expand upon. The pages feel heavy in hand, like well-rested pizza dough, and are layered with solid information that helps you understand why, for example, you should use a honey starter in one bread recipe versus a sourdough starter in another, or why some pasta doughs call for eggs and others don't.”\u003cbr\u003e\u003ci\u003e\u003ci\u003e—\u003c\/i\u003ePhiladelphia City Paper\u003c\/i\u003e, 11\/17\/11\u003cbr\u003e\u003cbr\u003e “Some of the book's most significant tidbits are not in the ingredient lists, but in the chapter introductions and cooking instructions. You might never make lamb mortadella, but reading about the process, in Vetri's approachable, engaging description, is captivating, in the same way people who have never turned on a stove watch Food Network cooking shows for hours.”\u003cbr\u003e\u003ci\u003e—Philadelphia Inquirer\u003c\/i\u003e, 11\/9\/11\u003cbr\u003e  \u003cbr\u003e \u003ci\u003e“Rustic Italian\u003c\/i\u003e \u003ci\u003eFood\u003c\/i\u003e … [is] a multifaceted experience: It's part reference (see chapters on meat curing and paragraphs on oils and cheese); part culinary philosophy (his opinion of molecular cooking and absentminded line cooks), part travelogue (like his laugh-out-loud search for the perfect Parisian baguette), part expert cookbook (homemade pastas, breadmaking, spit-roasting a pig), and part novice cookbook (some recipes, like the spinach gnudi, marinara, and salads, are downright Rachael Ray simple).”\u003cbr\u003e\u003ci\u003e—Philadelphia Inquirer\u003c\/i\u003e,\u003ci\u003e \u003c\/i\u003e11\/9\/11\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e  \u003cbr\u003e“Vetri is the real deal: a philanthropic, guitar-playing, accomplished, brilliantly modest chef who owns three restaurants, has two cookbooks, runs a million dollar foundation, and by happenstance embodies the \"six perfections\" that a Bodhisattva must generate -- hence the title of this piece. These are: generosity, ethics, patience, effort, concentration and wisdom.”\u003cbr\u003e—\u003ci\u003eThe Huffington Post\u003c\/i\u003e, 10\/11\/11\u003cbr\u003e\u003cbr\u003e“Much  more than just a collection of recipes, in this book Marc Vetri connects us  directly to the essence of Italian food.  . . . Vetri knows Italian food and we're excited to  see what he has to teach. The cover alone makes us want to take a bite out of  the book.”\u003cbr\u003e—\u003ci\u003eThe Huffington Post\u003c\/i\u003e, 8\/25\/11\u003cbr\u003e\u003cbr\u003e“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.”  \u003cbr\u003e—BOBBY FLAY, chef and restaurateur of Mesa Grill and Bar Americain\u003cbr\u003e  \u003cbr\u003e “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.”\u003cbr\u003e—MICHAEL SYMON, chef and author of \u003ci\u003eMichael Symon’s Live to Cook\u003c\/i\u003e\u003cbr\u003e  \u003cbr\u003e “Marc Vetri has grasped an elementary but elusive truth: good cooking isn’t about obscure ingredients or technical razzle-dazzle, and it certainly isn’t about recipes. It’s about understanding food--thinking about it intelligently and feeling it. Vetri’s passion is for the elegantly straightforward cuisines of Italy and Italian-accented America, and in \u003ci\u003eRustic Italian Food\u003c\/i\u003e he gives us plenty to chew on in this regard. Anyone who digests this volume will end up not just a better Italian cook but a better cook, period.” \u003cbr\u003e—COLMAN ANDREWS, co-founder of \u003ci\u003eSaveur\u003c\/i\u003e and editorial director of thedailymeal.com\u003cbr\u003e  \u003cbr\u003e “\u003ci\u003eIn Rustic Italian Food\u003c\/i\u003e, Marc Vetri has captured, with his unique style and deliciousness, the essence of Italian flavors, kitchen fundamentals, and techniques. In this book, Marc has collected an abundance of recipes featuring traditional rustic Italian food. Each enticing chapter is prefaced with a sort of mini class on the subject, and then followed by an array of both comprehensive and easily executable recipes. This is surely a book you will want to add to your kitchen library.” \u003cbr\u003e—LIDIA BASTIANICH, restaurateur and author of \u003ci\u003eLidia Cooks from the Heart of Italy\u003c\/i\u003e \u003cbr\u003e  \u003cbr\u003e “Marc’s love affair with food is obvious. His simple hands-on approach is refreshing; he is a true craftsman. Simply put, Marc is the best Italian cook working in America today.”\u003cbr\u003e—TOM COLICCHIO, chef\/owner of Craft RestaurantsTrained in Bergamo, Italy, by some of the region’s most noted chefs,\u003cb\u003e Marc Vetri\u003c\/b\u003e is the chef\/owner of Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. Vetri was named one of \u003ci\u003eFood \u0026amp; Wine’s\u003c\/i\u003e Ten Best New Chefs and received the \u003ci\u003ePhiladelphia Inquirer\u003c\/i\u003e’s highest restaurant rating; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in \u003ci\u003eGourmet, Bon Appétit,\u003c\/i\u003e the \u003ci\u003ePhiladelphia Inquirer\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e. Visit his restaurants online at www.vetrifamily.com\u003cbr\u003e \u003cbr\u003e\u003cb\u003eDavid Joachim\u003c\/b\u003e has authored, edited, or collaborated on more than thirty-five cookbooks, including the IACP award-winning \u003ci\u003eThe Food Substitutions Bible\u003c\/i\u003e and the \u003ci\u003eNew York Times\u003c\/i\u003e bestsellers \u003ci\u003eA Man, a Can, a Grill\u003c\/i\u003e and \u003ci\u003eMastering the Grill\u003c\/i\u003e, co-authored with Andrew Schloss. He lives in Allentown, Pennsylvania. Visit David at www.davejoachim.com.Introduction\u003cbr\u003e  \u003cbr\u003e I REALLY LIKE TO COOK. I don’t say that as a joke--I really, really enjoy cooking. Sniffing out the best ingredients, dreaming up a dish, and then handcrafting something delicious brings me immense satisfaction. That idea might seem odd in the technological age of modern cuisine. Why bother cooking by hand? Why judge doneness with your eyes when you can just put something in an oven, press a button, and take it out when the buzzer goes off? It will be cooked perfectly. You can vacuum-seal a veal medallion in plastic, label it, put the bag in a water bath at a prescribed temperature for a prescribed time, then take it out, cut it open, and serve it. Some people think that this kind of scientific advancement is a godsend. But not me. If I wanted to be a file clerk, I would work at an accounting firm. I don’t enjoy filing. I enjoy cooking. I like to touch and smell fresh herbs, to roll them between my fingertips and breathe in their tempting aromas. I like to feel the supple skin on a fresh pear and taste the tannic bite of young artichokes. I want to understand where my food comes from--the earth, the climate, and the place where it was grown. Touching, knowing, and understanding give me more respect for the ingredients I’m working with and help me honor those foods in the kitchen. The fewer things between me and the food, the better. Don’t get me wrong--knowing the science of food can certainly make you a better cook. But how you use that knowledge makes all the difference between modern cuisine and rustic preparations. Some chefs use their knowledge to manipulate our medium--food--to its furthest reaches, constructing or deconstructing elaborate dishes with multiple components. Other chefs use food knowledge to expertly pair two ingredients together in a simple preparation like a musician who can move you from your seat with two minimal notes. That musician may have a deep understanding of musical theory but chooses to display his or her knowledge with an uncomplicated melody. I love knowing how and why things happen in cooking, but I’ll take Miles Davis over Wynton Marsalis any day of the week.\u003cbr\u003e  \u003cbr\u003e This kind of simple, hands-on cooking is the core of Italian cuisine. In the kitchen, my greatest aspiration is to take as few ingredients as possible, cook them perfectly, and make them sing. I try to bring this kind of simplicity to all of my tables--at home and in my restaurants. It’s what I teach the cooks who come to work with me, and what I set out to share in this book. \u003cbr\u003e  \u003cbr\u003e I’m not alone in this straightforward approach. Thomas Keller, the prince of precise French cooking, recently told reporters that a chicken tastes best when simply roasted in the traditional manner: “Clean the chicken, season it inside and out, rub it with butter, truss it and roast it at 425 degrees,” says Keller. I couldn’t agree more. Even Alain Ducasse, one of the most decorated chefs in the world, recently simplified the menu at his flagship Plaza Athenée restaurant in Paris. “We’ve never been about bling-bling,” he told an international news agency, “but now we are definitively going to get back to essentials. Cuisine has become too complicated--this is about subject, verb, adjective: duck, turnips, sauce.” \u003cbr\u003e  \u003cbr\u003e For many young cooks, the simple basics no longer hold their interest. Some very talented chefs have come to work with me over the years, and I am still amazed at how many of them don’t know rudimentary food preparations like butchering animals and making stock. For me, it is an art to make a piece of cured salami with only three ingredients: pork, fat, and salt. Bread, one of the world’s most important foods and most beautiful art forms, can be crafted from only flour, water, salt, and yeast. Yet these fundamental procedures are foreign to many cooks. It’s not because making bread is hard. It’s because few people take the time to show others how simple it is to make.\u003cbr\u003e  \u003cbr\u003e Think of pickles, jams, and preserves. Cooks have been preserving seasonal fruits and vegetables for thousands of years. Simple tarts and sweets have been put on Italian family tables for more years than any of us has been alive. Thankfully, this kind of hands-on food is making a big comeback these days. Highly technological cuisine may be fascinating, but food made by hand is what people are really excited about. American restaurants proudly serve house-cured meats and house-made breads. Every year, thousands more people turn to home canning, home brewing, home butchering, and making things like homemade pickles and home-cured bacon to save money and enjoy the satisfaction of doing things themselves. \u003cbr\u003e  \u003cbr\u003e You could chalk up the handcrafted food movement to tough economic times, but I think our interest in rustic food goes deeper. Breads, preserves, pies, roasted meats . . . these are the foods that cooks--especially Italian cooks--have been inspired by for centuries. These are the approachable foods that people everywhere feel comfortable preparing and eating. This is the cooking that I teach in \u003ci\u003eRustic Italian Food\u003c\/i\u003e.\u003cbr\u003e  \u003cbr\u003e Here is my basic approach:\u003cbr\u003e  \u003cbr\u003e 1. Cook and eat food that is as close to the earth as possible. The fresher and more local, the better. \u003cbr\u003e  \u003cbr\u003e 2. Start with whole foods. They taste better than processed foods.\u003cbr\u003e  \u003cbr\u003e 3. Keep it simple. A few high-quality ingredients make a bigger impact than a dozen cheap ones.\u003cbr\u003e  \u003cbr\u003e To help flesh out this philosophy, I don’t just give you recipes here. I open each chapter with details about making satisfying Italian foods like homemade pasta, sausages, and vegetables. These introductions are like mini classes, explaining everything you need to know to get started. The recipes themselves also give you the ins and outs of rustic Italian food the way I cook it--with more than 120 of my favorite breads, pizzas, grilled meats, slow roasts, braises, pickles, preserves, and desserts. Some dishes, like Fusilli with Fava Beans and Pecorino (page 68), are perfect for off-the-cuff weeknight cooking. Others, like Chocolate Zabaione Tart (page 262), are more sophisticated and meant for special occasions. Still others, like Spit-Roasted Suckling Pig (page 192) and home-cured Soppressata Calabrese (page 149), require some serious time and attention but give you a huge payoff. Any time you cook a whole animal or serve home-cured salami, your guests will love you for it. Believe me. People appreciate the effort and care that goes into handmade food. This is the kind of rustic cooking that I am most excited to share with you.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46304545964261,"sku":"NP9781580085892","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781580085892.jpg?v=1767735999","url":"https:\/\/k12savings.com\/es\/products\/rustic-italian-food-isbn-9781580085892","provider":"K12savings","version":"1.0","type":"link"}