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Title details for Rustic Italian Food by Marc Vetri - Available

Rustic Italian Food

[A Cookbook]

by Marc Vetri
David Joachim
ebook
2 of 3 copies available
Borrow Read a sample Read a sample
2 of 3 copies available

From 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.

Slow-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.

Home 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 Rustic Italian Food 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, Rustic Italian Food is also an education in kitchen fundamentals.

In this book Marc Vetri connects us directly to the essence of Italian food.

  • Creators

  • Publisher

  • Release date

    November 1, 2011

  • Formats

    • Kindle Book

    • OverDrive Read

      • ISBN: 9781607740797

    • EPUB ebook

      • ISBN: 9781607740797
      • File size: 29755 KB

  • Languages

    • English

  • Reviews

    • Publisher's Weekly

      August 15, 2011
      This follow-up to 2008’s Il Viaggio Di Vetri, Philadelphia chef and restaurateur Vetri has a fairly defined scope. The emphasis is on old-school specialty skills like bread baking and pasta making, preparing charcuterie and preserving vegetables. It’s rustic as in “handcrafted,” not rustic as in “easy.” Mortadella pizza includes homemade dough and handmade lamb mortadella. Beef speck requires a four- to five-month process. The results, in dishes such as veal cannelloni with a porcini bechamel, amaretti semifreddo with chocolate sauce, and candele with a duck Bolognese are exquisitely worthwhile, if arduous to achieve. There are some simpler, rustic-as-in-easy pleasures, too, such as an escarole gratin with raisins and parmesan cheese; slow-roasted lamb shoulder, and Jewish-Roman-style fried artichokes. Vetri is an opinionated, authoritative guru whose carefully honed recipes inspire confidence. While it’s not for the casual cook, his collection will certainly appeal to home stunt chefs and anyone looking to deepen their knowledge about traditional techniques. Photos.

    • Library Journal

      September 15, 2011

      Noted Philadelphia chef and restaurateur Vetri follows up Il Viaggio di Vetri by focusing on handcrafted Italian breads, pastas, salumi, sauces, and accompaniments. While familiar recipes like Margherita Pizza and Fettuccine Pork Ragu may seem simple in terms of ingredients and instructions, they require considerable time and pre-preparation (for instance, an artichoke dish suggests an eight-hour refrigeration period between steps). Advanced cooks looking to master bread and pasta will value Vetri's patient, masterful explanation of underlying techniques. Highly recommended. Serious bread bakers will also enjoy Peter Reinhart's The Bread Baker's Apprentice and Chad Robertson's Tartine Bread.

      Copyright 2011 Library Journal, LLC Used with permission.

Formats

  • Kindle Book
  • OverDrive Read
  • EPUB ebook

subjects

Languages

  • English

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