Do you dream of making the perfect handmade pasta? Is mastering risotto on your culinary bucket list? Then don't miss a chance to own a copy of Marc Vetri's upcoming cookbook Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto.
The acclaimed Philadelphia chef has teamed up with cookbook author David Joachim to produce a well-researched book that's been in the making for over a decade. With a restaurant empire under his belt - which includes Vetri, Osteria, Vetri, Amis, Lo Spiedo and Alla Spina - Vetri has years of experience working with pasta in all its incarnations.
Through the 100 recipes in Mastering Pasta and countless anecdotes about travels, Vetri shares his wealth of knowledge. With this new cookbook you'll learn how to make:
30 different types of pasta doughs (including egg yolk dough, semolina dough and flavored pasta dough)
the best way to cook and sauce pasta
how to craft pasta by hand or with a machine
the secret to "light-as-air" gnocchi and the perfect risotto
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.