The Pasta Book
Recipes, Techniques, Inspiration
Unlock the secrets of making creative pasta dishes with more than 75 simple and spectacular recipes, featuring helpful QR codes to step-by-step video tutorials—from the James Beard Award–winning author of Mastering Pasta
In The Pasta Book, acclaimed chef Marc Vetri presents a wide range of easy to impressive pasta dinners using both dried and fresh pastas. With a dish for every shape, sauce, mood, and timeline, Vetri demystifies the process of “marrying” pasta and sauce into one harmonious dish, creating your own flavor combinations, and pairing different pastas and sauces. Vetri shares both weeknight classics and popular pastas from his restaurants, adapting his methods so home cooks can experience these acclaimed dishes in their own kitchens, with chapters including:
Available for Pre-Order
$50.99
November 4, 2025
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 Health
Trained 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