This is an informative book written by an american restaurant chef.
Ingredients are described in US terms although quantities are given in metric and imperial units.
My reservation about the book (reason for 3 stars) is the quantity of egg yolks required for the pasta dough eg. Basic Egg Yolk Dough requires 9 egg yolks - the quantity of dough produced is approx 1 lb/454 grams, whilst the Rich Egg Yolk Dough uses 20 egg yolks for the same yield.
This seemed a little extravagant. Basic pasta is more frugal.
Restaurants may have uses for lots of spare egg whites but I wonder about the domestic cook.
My recommendation for a fresh pasta cookbook for UK cooks looking for practical and more economical recipes would be:
Pasta - Antonio Carluccio
https://www.amazon.co.uk/gp/product/1849497966/ref=ox_sc_act_title_1?smid=A1179QB3UI4TV4&psc=1
OR
Gino's Pasta (Gino D’Acampo)
https://www.amazon.co.uk/Ginos-Pasta-Gino-DAcampo/dp/0857832115/ref=sr_1_4?s=books&ie=UTF8&qid=1534165332&sr=1-4&keywords=gino+d%27acampo+cookery+books
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Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [a Cookbook] Hardcover – Illustrated, 15 April 2015
by
Marc Vetri
(Author)
Marc Vetri
(Author)
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Product details
- Publisher : Potter/TSP/Harm/Roda; 1st edition (15 April 2015)
- Language : English
- Hardcover : 272 pages
- ISBN-10 : 1607746077
- ISBN-13 : 978-1607746072
- Dimensions : 22.35 x 2.29 x 24.89 cm
-
Best Sellers Rank:
26,597 in Books (See Top 100 in Books)
- 21 in Pasta & Noodle Cooking
- 50 in Italian Food
- 47,885 in Literature & Fiction (Books)
- Customer Reviews:
Product description
Review
"In my mind, Marc Vetri is one of the best pasta chefs on the planet. This is the pasta bible, written in the most beautiful way. Everyone needs a copy of this book on their shelf."--Jamie Oliver, chef, restaurateur, cookbook author, and media personality
"Marc Vetri is not your Nonna, but he's the next best thing, marrying Old World technique with New World flavors. A thoroughly modern and mouthwatering pasta master class."--Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns
"Mastering Pasta is a true ode to one of the most beloved foods in the world. This is a cookbook that captures Marc Vetri's passion for his craft and talent as a chef."--Nathan Myhrvold, author of Modernist Cuisine
"When it comes to pasta I have never had any better than those that come from the hands of Marc Vetri--and that includes dozens of trips to Italy. I have said it for years that if there is one chef that could cook my last meal it would be Marc, and although I adore all his food, I think I would ask for ten courses of pasta because it is just that transcendent. This book will become the bible of all things pasta and help all of us continue to understand the perfect marriage between different flours that help create its magic. I'm sure Marc is not only proud of this masterpiece but also happy that chefs from around the globe will stop calling, texting, and emailing him for his fantastic recipes, techniques, and insight on all things pasta, since he put all the secrets right in this book!"--Michael Symon, chef, restaurateur, television personality, and author
"I love Italian food but I am kind of a bozo in the kitchen. Marc's cookbooks have been great guides for me and I know this book will help me step up my pasta-making skills. Alright, that's enough. Quit reading this and go eat pasta!"--Aziz Ansari, actor and comedian
"Early on in Mastering Pasta, Chef Vetri tells us that recipes need cooks. True, but as cooks we need chefs like Marc to push us in an uncompromising pursuit to fully understand, and ultimately find, the beauty in our food. He does that page after page."--Dr. Stephen Jones, director of the Bread Lab, Washington State University
"Marc Vetri is not your Nonna, but he's the next best thing, marrying Old World technique with New World flavors. A thoroughly modern and mouthwatering pasta master class."--Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns
"Mastering Pasta is a true ode to one of the most beloved foods in the world. This is a cookbook that captures Marc Vetri's passion for his craft and talent as a chef."--Nathan Myhrvold, author of Modernist Cuisine
"When it comes to pasta I have never had any better than those that come from the hands of Marc Vetri--and that includes dozens of trips to Italy. I have said it for years that if there is one chef that could cook my last meal it would be Marc, and although I adore all his food, I think I would ask for ten courses of pasta because it is just that transcendent. This book will become the bible of all things pasta and help all of us continue to understand the perfect marriage between different flours that help create its magic. I'm sure Marc is not only proud of this masterpiece but also happy that chefs from around the globe will stop calling, texting, and emailing him for his fantastic recipes, techniques, and insight on all things pasta, since he put all the secrets right in this book!"--Michael Symon, chef, restaurateur, television personality, and author
"I love Italian food but I am kind of a bozo in the kitchen. Marc's cookbooks have been great guides for me and I know this book will help me step up my pasta-making skills. Alright, that's enough. Quit reading this and go eat pasta!"--Aziz Ansari, actor and comedian
"Early on in Mastering Pasta, Chef Vetri tells us that recipes need cooks. True, but as cooks we need chefs like Marc to push us in an uncompromising pursuit to fully understand, and ultimately find, the beauty in our food. He does that page after page."--Dr. Stephen Jones, director of the Bread Lab, Washington State University
Book Description
From Marc Vetri, acclaimed master of pasta and chef/owner of four highly successful and popular Philadelphia restaurants, comes a detailed primer on artisan pasta-making for home cooks and professionals, including 100 of Vetri's favorite recipes.
About the Author
Trained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef/owner of Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. Vetri was named one of Food & Wine's Ten Best New Chefs and received the Philadelphia Inquirer's highest restaurant rating; he also won the James Beard Award for Best Chef Mid-Atlantic. In November 2010, Bon Appetit named Amis one of the top ten places for pasta in the country. Vetri has been profiled in Gourmet, Bon Appetit, the Philadelphia Inquirer, and the New York Times, and is the author of two previous books, Il Viaggio di Vetri and Rustic Italian Food.
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4.7 out of 5 stars
4.7 out of 5
1,051 global ratings
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Kindle Customer
3.0 out of 5 stars
Not a basic pasta book.....
Reviewed in the United Kingdom on 13 August 2018Verified Purchase
36 people found this helpful
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josh lumley
4.0 out of 5 stars
Beautiful book with lots of inspiration and wonderful recipes
Reviewed in the United Kingdom on 4 March 2019Verified Purchase
Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto takes you through the life of pasta, from how it is made and the science behind it, to recipes and how to make certain types of pasta.
Whilst the book takes you through many aspects it doesnt always hold your hand, i personally like this as cooking is subjective; as stated at the start of the book (paraphrasing) all cooking environments are different and what is cooked in one kitchen will be vastly different to another.
The book helps to give you insight to different meals and flavours that can be accomplished by trying something a little different and not sticking to your standard carbonara or spaghetti bolognese, it should be used as a knowledge base for any budding amateur chef who wishes to improve their skills in pasta making
Whilst the book takes you through many aspects it doesnt always hold your hand, i personally like this as cooking is subjective; as stated at the start of the book (paraphrasing) all cooking environments are different and what is cooked in one kitchen will be vastly different to another.
The book helps to give you insight to different meals and flavours that can be accomplished by trying something a little different and not sticking to your standard carbonara or spaghetti bolognese, it should be used as a knowledge base for any budding amateur chef who wishes to improve their skills in pasta making
4 people found this helpful
Report abuse

A
5.0 out of 5 stars
The 'go to' book for pasta
Reviewed in the United Kingdom on 12 August 2018Verified Purchase
If you are into pasta then this interesting book is a must. Informative and instructive. It's good to have it in a hard cover although I refer to it so much I may have to get another one 'for best'.
3 people found this helpful
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Pierre P.
5.0 out of 5 stars
Wonderfull book
Reviewed in the United Kingdom on 18 March 2016Verified Purchase
We already did some recipe from that book and they turned amazing. Everything is well explained and it is far more then a recipe book. Explanation about wheat, flour, hydratation and so on make it a useful resource for any one that what to go into pasta making or refine his/her skill set.
6 people found this helpful
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Maurice F Harding
4.0 out of 5 stars
Pasta making
Reviewed in the United Kingdom on 8 January 2017Verified Purchase
Not quite what I wanted, too professional and American measures. Maybe with time I will understand Kosher salt. For Experienced pasta makers I would think very
good
good
4 people found this helpful
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