{"product_id":"the-pasta-book-isbn-9780593799475","title":"The Pasta Book","description":"\u003cb\u003eNATIONAL BESTSELLER • 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 \u003ci\u003eMastering Pasta\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eIn \u003ci\u003eThe Pasta Book\u003c\/i\u003e, 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:\u003cbr\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eVegetable Pasta\u003c\/b\u003e: Pici Pomodoro; Garganelli with Corn and Scallions; Spinach Gnocchi with Brown Butter and Shaved Ricotta Salata\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eSeafood Pasta: \u003c\/b\u003ePaccheri with Clams and Charred Lemon Brodo; Troccoli with Shrimp and Ginger Chili Crisp; Scallop Raviolo with Champagne\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePoultry and Game Pasta: \u003c\/b\u003eTagliolini with Chicken Liver Ragu; Pumpernickel Papparadelle with Duck Ragu\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePork Pasta: \u003c\/b\u003eRigatoni with Fiorella Sausage Ragu; Spaghetti alla Chitarra with Basil, Poppy Seed, and Proscuitto\u003c\/li\u003e\n\u003c\/ul\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eBeef and Lamb Pasta\u003c\/b\u003e: Francobolli with Short Ribs and Celery Root; Orecchiette with Lamb Merguez and Fiore Sardo\u003c\/li\u003e\u003c\/ul\u003e\u003cbr\u003eVetri 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, \u003ci\u003eThe Pasta Book\u003c\/i\u003e includes ideas to level up or simplify every recipe, so you can choose the pasta adventure you crave.“I can’t believe this is real. Marc Vetri, the best pasta chef in America, is giving us all of his secrets on these pages. I’ve witnessed and tasted his magic for decades. Perfect pasta for everyone!”\u003cb\u003e—Bobby Flay\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e“Marc Vetri is one of the best chefs on the planet—not just because of his extraordinary skill, but because he never stops learning. Marc is also an exceptional teacher—ask anyone who’s had the privilege to cook alongside him. This book beautifully captures Marc’s innovative spirit and his profound respect for the pasta-making tradition. It’s a testament to his boundless curiosity and dedication to sharing his remarkable knowledge.”\u003cb\u003e—David Chang\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e“The semolina-blazed trail that legendary chef Marc Vetri has left for present and future generations of home cooks and professional chefs alike now spans countless days, nights, and decades. In his latest and greatest book thus far, \u003ci\u003eThe Pasta Book\u003c\/i\u003e, his innovative methods of sharing time-honored traditions in new and deeper ways is the perfect remedy for insatiable students of the game from a true professor of pasta. . . . Bravo, brother Vetri. Beautiful work and the pasta world and the world, period, are better for it.”\u003cb\u003e—Chris Bianco\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“With a ball of pasta dough, Marc is an architect, a sculptor, and a painter—an artist in every sense of the word. This beautiful book will soon be wavy, cockled, and covered in bits of semolina from persistent use.”\u003cb\u003e—Jimmy Kimmel\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“\u003ci\u003eThe Pasta Book\u003c\/i\u003e is a lovingly dedicated, generous collection of straightforward fundamentals. At the core of every master is a student with a willingness to share and Marc is one of the best.”\u003cb\u003e—Evan Funke\u003c\/b\u003e \u003cbr\u003e\u003cbr\u003e“If you love pasta, which I think includes most breathing humans on the planet, this book is a must-have. It’s noodles as art.”\u003cb\u003e—Jim Gaffigan\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e“Marc Vetri was my earliest experience with pasta excellence in the States. As a Philadelphian myself who loves pasta fra diavolo, I was first exposed to the wonders of true Italian cooking by Marc, who at the same time always honored the place and flavors of where we were: Philly. The combo was transformative and I use all of his books as the ultimate resource when I wanna dive in deep.”\u003cb\u003e—Eric Warheim\u003c\/b\u003eChef and restaurateur \u003cb\u003eMarc Vetri \u003c\/b\u003eis 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eDavid Joachim\u003c\/b\u003e has authored, edited or collaborated on more than 50 cookbooks, including\u003ci\u003e The Science of Good Food\u003c\/i\u003e, an IACP Award winner and James Beard Award finalist, and \u003ci\u003eA Man, a Can, a Plan, \u003c\/i\u003ea series of cookbooks that has sold more than one million copies. \u003ci\u003eThe Pasta Book\u003c\/i\u003e is the sixth cookbook he has written with Marc Vetri and it is their second book on pasta, after \u003ci\u003eMastering Pasta\u003c\/i\u003e. Joachim ghost-wrote \u003ci\u003eWe The Pizza\u003c\/i\u003e 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.\u003cb\u003eIntroduction\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eI opened Fiorella pasta bar in Philadelphia in March 2020, right when the pandemic hit. Crazy timing! But the restaurant survived. \u003cbr\u003e\u003cbr\u003eThe original idea came from going to David Chang’s first Momofuku Noodle Bar in New York City’s East Village. Chefs were making cool, highlevel food right there in front of you. It had such a great vibe. Over the years, l looked at the pasta stations at my restaurants and thought, “We could do that . . . the pasta station alone could be a restaurant. A pasta bar!” \u003cbr\u003e\u003cbr\u003eOf course, the pandemic hit the month we opened. After three weeks of success, we closed and pivoted to become a market, selling things like sausage ragù and fresh noodles so people could make the dishes at home. We also made videos demonstrating how to do it. That taught us a valuable lesson: Anyone can enjoy the magic of pasta at home. You just need to get a handle on the process. Those pandemic videos and our streamlined pasta-making instructions were the inspiration for this book. \u003cbr\u003e\u003cbr\u003eVetri Cucina provided everything else. We’ve been turning out beautiful pasta dishes in that intimate restaurant for more than twenty-five years, honing our methods and exploring new flavor combinations. Vetri has only thirty-five seats. Fiorella opened with just fourteen seats. Both restaurants are tiny by today’s standards. Both have proven you don’t need a big restaurant with a fancy kitchen to make great pasta dishes. Italian cooks have been doing it in tiny home kitchens for centuries. You can do it in your kitchen any night of the week. Seriously! \u003cbr\u003e\u003cbr\u003e\u003ci\u003eThe Pasta Book\u003c\/i\u003e shares everything I’ve learned over the past thirty years, like how to simplify things so making pasta is fun and how to get creative with your own new flavor combinations. I cover getting organized, what kind of flour to use, how to pair pasta and sauces . . . everything you need to know to up your pasta game. I know a lot of home cooks just make dried pasta. That’s cool. I show you how to buy good dried pasta and how to make recipes with dried noodles instead of fresh. \u003cbr\u003e\u003cbr\u003eAlong the way you’ll hear about my philosophy of pasta and the underlying logic of everything from cacio e pepe to lasagna Bolognese. You see, the beautiful thing about pasta is that it’s a repeating pattern, like petals on a flower. Each dish of pasta is built from the exact same blueprint, an infinitely repeatable process that’s given birth to endless ribbons, strings, strands, sheets, tubes, and pockets with different sauces and condiments in various countries around the globe for millennia. It’s amazing! \u003cbr\u003e\u003cbr\u003eOnce you see this pattern and start moving to the rhythm, every step gets easier. Then it’s like dancing. Maybe you make a sauce on the weekend. You mix up some dough in the morning, then cook the noodles that night. Knowing the fundamental steps unlocks the door to endless creativity. That’s when it gets fun! You can play around with different flavors, change up the shapes, and invent your own signature dishes. \u003cbr\u003e\u003cbr\u003eIt all comes together here in more than eighty recipes, including basic pasta doughs and shapes, plus my most-requested dishes. We show you how to make easy weeknight meals like Spaghetti alla Carbonara (page 206) and Eggplant Lasagnetta (page 111). When you want to go the extra mile, there’s a whole chapter of Next Level Pasta (page 252), including things like Fusilli with Clams, Cauliflower, and Speck Bread Crumbs (page 257) and a couple sweet pastas like Gnocchi di Susine with Cinnamon Bread Crumb Butter (page 279). Even these “next-level” dishes are doable and satisfying to make at home; they just have more depth and layers of flavor. \u003cbr\u003e\u003cbr\u003eThe recipes are arranged, somewhat loosely, from easiest to more complex. They start with dried pasta dishes, then move to simple fresh pastas like tagliolini and on to stuffed pastas like half-moons and agnolotti. If you’re new to making pasta, start at the beginning of each chapter. Start at the beginning of the book for that matter! The first couple of chapters are packed with things that recipes don’t tell you, and the vegetable pastas (page 94) are the easiest ones in the book. Or spin the wheel and dip into whatever looks good to you. Soon you’ll be experiencing my favorite thing in the whole world . . . that shudder going through me after biting into the perfect marriage of pasta and sauce, a singular bite that starts out chewy and flavorful, then goes creamy and ethereal as the noodle disappears on your tongue as if it were never there. Pure magic!","brand":"Clarkson Potter","offers":[{"title":"Default Title","offer_id":48233727066341,"sku":"NP9780593799475","price":37.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780593799475.jpg?v=1767740884","url":"https:\/\/k12savings.com\/products\/the-pasta-book-isbn-9780593799475","provider":"K12savings","version":"1.0","type":"link"}