II Viaggio Di Vetri: A Culinary Journey
by Marc Vetri, David Joachim
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Book Summary Information
Author: David Joachim, Marc VetriPhotographer: Douglas Takeshi Wolfe
Edition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2008-10-01
ISBN: 1580088880
Number of pages: 304
Publisher: Ten Speed Press
Book Reviews of II Viaggio Di Vetri: A Culinary Journey
Book Review: a book for every culinary level
Summary: 5 Stars
This is a beautiful book filled with recipes to inspire homecooks - from the novice cook to an accomplished pro. You can't help but be inspired by Marc's stories of the people and places that have influenced his appreciation of food. His interpretation of the classic spinach gnocchi is my favorite. It's clean, light and satisfying. One day I'll have to cook and post it on my food blog, CeramicCanvas(DOT)com.
Summary of II Viaggio Di Vetri: A Culinary Journey
In 1993, Marc Vetri boarded a plane with a note of introduction in one pocket and a few hundred dollars in the other. He landed in Bergamo, in northern Italy, where he spent the next eighteen months immersed in the soulful cooking and great-hearted hospitality of some of the region?s top chefs and restaurateurs. Four years later he was ready to open his restaurant, Vetri, in Philadelphia, where he continued to develop his style of authentic yet innovative Italian cuisine, gaining acclaim as one of the finest Italian chefs in the country.Il Viaggio di Vetri, Marc?s long-awaited debut cookbook, celebrates the core of great Italian cooking: a superb meal shared with family and friends. Chapters cover a full range of cold and hot appetizers; pastas and risottos; fish and shellfish; meat; poultry, game, and organ meats; vegetable side dishes; and desserts, giving the home cook more than 120 skillfully presented dishes to choose among, including:
Foie Gras Pastrami with Pear Mostarda and Brioche
Squid and Artichoke Galette
Chestnut Fettuccine with Wild Boar Ragu
Olive-Crusted Wild Bass with Confit of Leeks
Pork Rib and Cabbage Stew
Rustic Rabbit with Sage and Pancetta
Fennel and Apricot Salad
Mascarpone Custard with Puff Pastry and Figs
Accompanying wine notes by sommelier Jeff Benjamin deliver lively lessons on both the classic and lesser known wines of Italy. Throughout, Marc Vetri shares tales of his cooking apprenticeship in Italy and, with generosity and passion, shows how to bring the lessons he learned there into the home kitchen.
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