Award-winning chef Marc Vetri wanted to write his first book about
pasta. Instead, he wrote two other acclaimed cookbooks and
continued researching pasta for ten more years. Now, the respected
master of Italian cuisine finally shares his vast knowledge of
pasta, gnocchi, and risotto in this inspiring, informative primer
featuring expert tips and techniques, and more than 100
Vetri’s personal stories of travel and culinary discovery in... more...