March 27, 2015

You may not make fresh pasta often, but you're richly rewarded when you do. Newbies and pasta pros alike will benefit from chef Marc Vetri's in-depth tutorial on forming dough, rolling, saucing, and everything in between. Vetri's praises aren't sung nearly enough outside his home base of Philadelphia, though just this week it was announced he's a nomineeĀ for OutstandingĀ Chef in the James Beard Foundation Awards. He's one of the country's best Italian cooks, and recipes here, like a kicky pasta all'arrabbiata, demonstrate his own mastery of the artfully simple cuisine.

Mastering Pasta, Ten Speed Press, $30, 272 pages

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