Cookbook Corner – Mastering Pasta

I’ve been reading, and rereading my latest “Cookbook Corner”, and it’s quite the book! Let’s discuss…

Mastering Pasta Cookbook Corner Blaise the Baker

“Mastering Pasta” By: Marc Vetri

This book took Marc Vetri ten years of researching to complete, and it’s results are well worth the wait. I don’t think I’ve ever seen a more complete or comprehensive volume on pasta – ever. It’s really amazing.

If you are a pasta lover, pasta maker – pasta eater…just do yourself a favor and buy this book – NOW!

The recipes are fabulous, the photos (a lot of them easy to follow “step by step” photos) and the history and research that has went into writing this book really blew my mind.

In the introduction, Marc talks about pasta being misunderstood…and I completely agree. He talks about pasta and sauce being two different words in most people’s vocabulary – when really “PASTA” should be just that – the pasta MARRIED with the sauce. I have said this all my life… WHO wants a mound of pasta with a little dab of sauce in the middle?! Nobody! Introduce the sauce to the pasta – combine – let them “marry” – and serve your PASTA dish.

The recipes that fill this book are (like I said before) absolutely fabulous! Just a FEW of the examples are…

“Egg Yolk Dough” (page 26 and has so many different combinations and so wonderful), “Fettuccine with Corn Crema and Charred Green Onions” (page 38), “Asparagus and Egg Yolk Rotolo” (page 53), “Swiss Chard and Sheep’s Milk Ricotta Fazzoletti” (page 63), “Heirloom Tomato and Burrata Lasagna” (page 68), “Ricotta Ravioli” (page 81), “Spaghetti with Pepper Ragu” (page 123), “Lemon Fettuccine with Scallops” (page 151), “Whole Wheat Spaghetti with Olive Oil-Braised Octopus” (page 168), “Strozzapreti with Green Tomatoes and Razor Clams” (page 199), “Potato Gnocchi with Corn Crema and Corn Salad” (page 206), “Cabbage Gnocchi with Sausage and Toasted Bread Crumbs” (page 216), “Tomato Risotto” (page 227), “Fish Stock” (page 243) and his recipe for “Tomato Sauce” (page 244).

Each recipe is perfectly described from start to finish, and really makes these “upper taste” recipes, accessible to even the beginning home cook.

Morel mushroom season is just around the corner – and his recipe for “Mint Pappardelle with Morels” will be getting a work out in my kitchen…

I highly recommend this book join your cookbook collection! If you are interested in “mastering pasta” – look no further than this wonderful cookbook.

To buy “Mastering Pasta”, please click here…
http://www.randomhouse.com/book/232094/mastering-pasta-by-marc-vetri-and-david-joachim

My friend Jenny has a fabulous review of this book on “Taste Book”, which can be found here…
http://www.tastebook.com/blog/speed-read-mastering-pasta-by-marc-vetri/?hc_location=ufi#_=_

Jenny also has a special Facebook group that is cooking their way through “Mastering Pasta”, which you can join here…
https://www.facebook.com/groups/masteringpastag/

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. More information can be found by emailing me your questions. Special thanks to Blogging for Books for the reviewing opportunity.

Blaise

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