Rustic Italian Food
[A Cookbook]
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…
$40.00
November 1, 2011
David Joachim has authored, edited, or collaborated on more than thirty-five cookbooks, including the IACP award-winning The Food Substitutions Bible and the New York Times bestsellers A Man, a Can, a Grill and Mastering the Grill, co-authored with Andrew Schloss. He lives in Allentown, Pennsylvania. Visit David at: www.davejoachim.com.
The Pasta Book
Marc Vetri and David Joachim
We the Pizza
Muhammad Abdul-Hadi with Michael Carter and David Joachim
Mastering Bread
Marc Vetri and Claire Kopp McWilliams with David Joachim
The Kripalu Kitchen
Jeremy Rock Smith with David Joachim
Mastering Pizza
Marc Vetri and David Joachim
Mastering Pasta
Marc Vetri with David Joachim
Rustic Italian Food
Marc Vetri with David Joachim
A Man, A Can, A Plan, A Second Helping
David Joachim and the Editors of Men's Health
A Man, A Can, A Microwave
David Joachim and the Editors of Men's Health
A Man, A Can, A Grill
David Joachim and the Editors of Men's Health
A Man, a Can, a Plan
David Joachim and the Editors of Men's HealthTrained in Bergamo, Italy, by some of the region’s most noted chefs, Marc Vetri is the chef/owner of Vetri Ristorante, Osteria, Amis, and the forthcoming 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. Vetri has been profiled in Gourmet, Bon Appétit, the Philadelphia Inquirer, and the New York Times. Visit his restaurants online at: www.vetrifamily.com.
The Pasta Book
Marc Vetri and David Joachim
Mastering Bread
Marc Vetri and Claire Kopp McWilliams with David Joachim
Flour Lab
Adam Leonti with Katie Parla, Foreword by Marc Vetri
Mastering Pizza
Marc Vetri and David Joachim
Mastering Pasta
Marc Vetri with David Joachim