Enter your mobile phone or email address
By pressing ‘Send link’, you agree to Amazon's Conditions of Use.
You consent to receive an automated text message from or on behalf of Amazon about the Kindle App at your mobile number above. Consent is not a condition of any purchase. Message and data rates may apply.
Follow the Authors
Rustic Italian Food: [A Cookbook] Hardcover – 1 December 2011
--Gabrielle Hamilton, chef and author of Blood, Bones & Butter
"Philadelphia's Marc Vetri will unapologetically teach you the way Italian food has been made for centuries, but in doing so will apply modern sensibilities that make his food the favorite of chefs around the country ... Not sure about making your own pasta? Start with the spinach and ricotta gnudi. They're simple and as sexy as they sound, assuming you know that the 'g' is silent."
--St. Petersburg Times, 12/14/11 "Marc Vetri's rustic food is very family friendly, big on flavor, with detailed recipes that will make you want to cook."
--Ideas in Food, 12/13/11 "This is a precision how-to book for a much broader range of foodstuffs - from great rustic breads to delicious mostardas and even homemade charcuterie ... Rustic Italian Food demonstrates compellingly that good cooking is not about bling but about simplicity, understanding, and feeling."
--The Austin Chronicle, 12/9/11 "These recipes prove why [Marc Vetri's] restaurants are so successful."
--Detroit News, 12/8/11 "Sometimes you just want rustic, and Italian rustic to me seems compelling ... This is a primer on all things Italian food with detailed, step-by-step instructions for making terrines, dry-cured salami, cooked sausage, bread, pasta and classic Italian preserves and sauces - traditional comfort that Italians have been dishing in their kitchens for generations."
--Ottawa Citizen, 11/23/11 "As a grown-up, I've never tried to make fresh pasta; the prospect seemed so daunting and time-consuming, with messy volcanoes of flour and eggs and a thousand esoteric contraptions. Rustic Italian Food, homeboy Marc Vetri's handsome new cookbook, proved me wrong."
--Philadelphia City Paper, 11/17/11 "This book is good like that, building foundations home cooks can expand upon. The pages feel heavy in hand, like well-rested pizza dough, and are layered with solid information that helps you understand why, for example, you should use a honey starter in one bread recipe versus a sourdough starter in another, or why some pasta doughs call for eggs and others don't."
--Philadelphia City Paper, 11/17/11 "Some of the book's most significant tidbits are not in the ingredient lists, but in the chapter introductions and cooking instructions. You might never make lamb mortadella, but reading about the process, in Vetri's approachable, engaging description, is captivating, in the same way people who have never turned on a stove watch Food Network cooking shows for hours."
--Philadelphia Inquirer, 11/9/11 "Rustic Italian Food ... [is] a multifaceted experience: It's part reference (see chapters on meat curing and paragraphs on oils and cheese); part culinary philosophy (his opinion of molecular cooking and absentminded line cooks), part travelogue (like his laugh-out-loud search for the perfect Parisian baguette), part expert cookbook (homemade pastas, breadmaking, spit-roasting a pig), and part novice cookbook (some recipes, like the spinach gnudi, marinara, and salads, are downright Rachael Ray simple)."
--Philadelphia Inquirer, 11/9/11
"Vetri is the real deal: a philanthropic, guitar-playing, accomplished, brilliantly modest chef who owns three restaurants, has two cookbooks, runs a million dollar foundation, and by happenstance embodies the six perfections that a Bodhisattva must generate -- hence the title of this piece. These are: generosity, ethics, patience, effort, concentration and wisdom."
--The Huffington Post, 10/11/11 "Much more than just a collection of recipes, in this book Marc Vetri connects us directly to the essence of Italian food. . . . Vetri knows Italian food and we're excited to see what he has to teach. The cover alone makes us want to take a bite out of the book."
--The Huffington Post, 8/25/11 "Marc Vetri cooks the best Italian food in America. Now he shares his secrets with all of us. Get ready for gutsy flavors, silky pasta dishes, and your friends and family running to the table for meal after meal."
--BOBBY FLAY, chef and restaurateur of Mesa Grill and Bar Americain "There are few, if any, chefs in America I would rather have cook for me. [Vetri is] a true magician of Italian cuisine who relies on fantastic ingredients and impeccable technique to create his rustic yet sophisticated food. I am going to run, not walk, to get this book ...you should, too, because these recipes will take your breath away."
--MICHAEL SYMON, chef and author of Michael Symon's Live to Cook "Marc Vetri has grasped an elementary but elusive truth: good cooking isn't about obscure ingredients or technical razzle-dazzle, and it certainly isn't about recipes. It's about understanding food--thinking about it intelligently and feeling it. Vetri's passion is for the elegantly straightforward cuisines of Italy and Italian-accented America, and in Rustic Italian Food he gives us plenty to chew on in this regard. Anyone who digests this volume will end up not just a better Italian cook but a better cook, period."
--COLMAN ANDREWS, co-founder of Saveur and editorial director of thedailymeal.com "In Rustic Italian Food, Marc Vetri has captured, with his unique style and deliciousness, the essence of Italian flavors, kitchen fundamentals, and techniques. In this book, Marc has collected an abundance of recipes featuring traditional rustic Italian food. Each enticing chapter is prefaced with a sort of mini class on the subject, and then followed by an array of both comprehensive and easily executable recipes. This is surely a book you will want to add to your kitchen library."
--LIDIA BASTIANICH, restaurateur and author of Lidia Cooks from the Heart of Italy "Marc's love affair with food is obvious. His simple hands-on approach is refreshing; he is a true craftsman. Simply put, Marc is the best Italian cook working in America today."
--TOM COLICCHIO, chef/owner of Craft Restaurants
About the Author
David Joachimhas authored, edited, or collaborated on more than thirty-five cookbooks, including the IACP award-winningThe Food Substitutions Bibleand theNew York TimesbestsellersA Man, a Can, a GrillandMastering the Grill, co-authored with Andrew Schloss. He lives in Allentown, Pennsylvania. Visit David at- www.davejoachim.com.
- Publisher : Clarkson Potter/Ten Speed; 1st edition (1 December 2011)
- Language : English
- Hardcover : 304 pages
- ISBN-10 : 158008589X
- ISBN-13 : 978-1580085892
- Dimensions : 22.23 x 2.92 x 26.06 cm
- Best Sellers Rank: 225,534 in Books (See Top 100 in Books)
- Customer Reviews:
Review this product
Top reviews from other countries
What planet are they weighing the flour on?
The Kindle formatting is excellent: clickable TOC, index, embedded recipes, sourcing websites. There are many gorgeous color photos, often including ingredients and technique.
The books ingredients are accessible to anyone who has a good grocery store, knows how to amazon such ingredients as 00 and durum flour, and has access to a good butcher. The author almost always provides not only sourcing suggestions, including specific brand names, but also real-life substitutions. No pasta extruder attachment? Store-bought boxed pasta is fine. Although he loves the Farmers' Market, he calls for canned tomatoes on occasion, and he's adamant that store-bought Forno Bonomi ladyfingers are better than homemade for tiramisu. In addition to abundant information about ingredients provided with the recipes themselves, the book also contains an excellent "Sources" chapter clickable to purveyors' websites.
As for the recipes, Chef Vetri is passionate about salumi, about which an entire chapter becomes a tutorial on ingredients, preparation, and storage, with many photos demonstrating technique in sausage-making. If you love to experiment with meat cookery, you'll want to try the brining technique he outlines in his meat chapter--not to mention spit-roasting a suckling pig (he tells you where to find a spit, a pig, and then provides several pages of instructions for both).
I own six Italian cookbooks, have read dozens of others from my public library, and this is, in my opinion, one of the very best for the serious home cook.