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Viaggio Di Vetri : A Culinary Journey [a Cookbook] by Marc Vetri and David...
US $31.00
ApproximatelyRM 131.54
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Condition:
Very Good
A book that has been read but is in excellent condition. No obvious damage to the cover, with the dust jacket included for hard covers. No missing or damaged pages, no creases or tears, and no underlining/highlighting of text or writing in the margins. May be very minimal identifying marks on the inside cover. Very minimal wear and tear.
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Shipping:
US $5.97 (approx RM 25.33) USPS Media MailTM.
Located in: Leland, North Carolina, United States
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Estimated between Mon, 4 Aug and Sat, 9 Aug to 94104
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eBay item number:336097328295
Item specifics
- Condition
- ISBN
- 9781580088886
About this product
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1580088880
ISBN-13
9781580088886
eBay Product ID (ePID)
65936407
Product Key Features
Book Title
Viaggio Di Vetri : a Culinary Journey [A Cookbook]
Number of Pages
304 Pages
Language
English
Topic
Methods / Gourmet, Regional & Ethnic / Italian, Essays & Narratives
Publication Year
2008
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
1 in
Item Weight
55.2 Oz
Item Length
11.1 in
Item Width
9.5 in
Additional Product Features
Intended Audience
Trade
LCCN
2008-021667
Dewey Edition
22
TitleLeading
Il
Reviews
"Mark Vetri has the heart and soul of an ancient and serene Italian grandmother, and his cooking shares that soul with each of the guests at his perfect and delicious eponymous ristorante in Philly. Now home cooks can get a slice of that perfection with this magnificent tome of uncompromisingly excellent yet very straightforward recipes from his heart and the hearts of Italian cooks. There is no doubt in my mind that this book will be a classic for decades--an essential for anyone who wants to cook like a real Italian at home." --Mario Batali, author of Molto Italiano "If I were going to eat one Italian meal in America, it would be at Marc Vetri's place." --Alan Richman, author of Fork It Over "Like Marc Vetri's food, his new book reflects a philosophy I enthusiastically embrace: honor clarity and simplicity above all, and remain true to yourself by pouring your heart and soul into each and every effort. Marc is clearly inspiring, and when I put his book down, I couldn't decide whether to race to the kitchen or book a flight to Italy!" --Patricia Wells, author of Vegetable Harvest "There's a lot the restaurants Osteria and Vetri don't have in common. There's one very lucky thing they do. Both are helmed by Marc Vetri, whose enormous talents have brought him a widespread, fervent regard." --Frank Bruni, New York Times "Mario Batali loves the place, and so does just about everyone else who's lucky enough to snag one of the 35 seats in this casual but rarefied room." --Gourmet (naming Vetri one of the top 50 restaurants in the country) "everyone loves Marc's food, hospitality and philosophy: It's all about the cooks and the cooking. No pretension, just genius food." --Dana Corwin, Food & Wine "Vetri takes Italian food to a new level in the United States." --Michael Bauer, San Francisco Chronicle "More than a cookbook, this debut from acclaimed Philadelphia chef/restaurateur Vetri is a guide through the particular Italian cuisine and culture on which he has based his career...Amateur chefs may have only dreamed of having a culinary journey like Vetri's, but with this book he has given them a reliable key to turning dream into reality." --Publisher's Weekly * Starred Review * , "Mark Vetri has the heart and soul of an ancient and serene Italian grandmother, and his cooking shares that soul with each of the guests at his perfect and delicious eponymous ristorante in Philly. Now home cooks can get a slice of that perfection with this magnificent tome of uncompromisingly excellent yet very straightforward recipes from his heart and the hearts of Italian cooks. There is no doubt in my mind that this book will be a classic for decades--an essential for anyone who wants to cook like a real Italian at home." --Mario Batali, author ofMolto Italiano "If I were going to eat one Italian meal in America, it would be at Marc Vetri's place." --Alan Richman, author ofFork It Over "Like Marc Vetri's food, his new book reflects a philosophy I enthusiastically embrace: honor clarity and simplicity above all, and remain true to yourself by pouring your heart and soul into each and every effort. Marc is clearly inspiring, and when I put his book down, I couldn't decide whether to race to the kitchen or book a flight to Italy!" --Patricia Wells, author ofVegetable Harvest "There's a lot the restaurants Osteria and Vetri don't have in common. There's one very lucky thing they do. Both are helmed by Marc Vetri, whose enormous talents have brought him a widespread, fervent regard." --Frank Bruni,New York Times "Mario Batali loves the place, and so does just about everyone else who's lucky enough to snag one of the 35 seats in this casual but rarefied room."--Gourmet(naming Vetri one of the top 50 restaurants in the country) "everyone loves Marc's food, hospitality and philosophy: It's all about the cooks and the cooking. No pretension, just genius food." --Dana Corwin,Food & Wine "Vetri takes Italian food to a new level in the United States." --Michael Bauer,San Francisco Chronicle "More than a cookbook, this debut from acclaimed Philadelphia chef/restaurateur Vetri is a guide through the particular Italian cuisine and culture on which he has based his career...Amateur chefs may have only dreamed of having a culinary journey like Vetri's, but with this book he has given them a reliable key to turning dream into reality."-Publisher's Weekly*Starred Review* , "Mark Vetri has the heart and soul of an ancient and serene Italian grandmother, and his cooking shares that soul with each of the guests at his perfect and delicious eponymous ristorante in Philly. Now home cooks can get a slice of that perfection with this magnificent tome of uncompromisingly excellent yet very straightforward recipes from his heart and the hearts of Italian cooks. There is no doubt in my mind that this book will be a classic for decades--an essential for anyone who wants to cook like a real Italian at home." --Mario Batali, author of Molto Italiano "If I were going to eat one Italian meal in America, it would be at Marc Vetri's place." --Alan Richman, author of Fork It Over "Like Marc Vetri's food, his new book reflects a philosophy I enthusiastically embrace: honor clarity and simplicity above all, and remain true to yourself by pouring your heart and soul into each and every effort. Marc is clearly inspiring, and when I put his book down, I couldn't decide whether to race to the kitchen or book a flight to Italy!" --Patricia Wells, author of Vegetable Harvest "There's a lot the restaurants Osteria and Vetri don't have in common. There's one very lucky thing they do. Both are helmed by Marc Vetri, whose enormous talents have brought him a widespread, fervent regard." --Frank Bruni, New York Times "Mario Batali loves the place, and so does just about everyone else who's lucky enough to snag one of the 35 seats in this casual but rarefied room." --Gourmet (naming Vetri one of the top 50 restaurants in the country) "everyone loves Marc's food, hospitality and philosophy: It's all about the cooks and the cooking. No pretension, just genius food." --Dana Corwin, Food & Wine "Vetri takes Italian food to a new level in the United States." --Michael Bauer, San Francisco Chronicle "More than a cookbook, this debut from acclaimed Philadelphia chef/restaurateur Vetri is a guide through the particular Italian cuisine and culture on which he has based his career...Amateur chefs may have only dreamed of having a culinary journey like Vetri's, but with this book he has given them a reliable key to turning dream into reality." -Publisher's Weekly * Starred Review *, "Mark Vetri has the heart and soul of an ancient and serene Italian grandmother, and his cooking shares that soul with each of the guests at his perfect and delicious eponymous ristorante in Philly. Now home cooks can get a slice of that perfection with this magnificent tome of uncompromisingly excellent yet very straightforward recipes from his heart and the hearts of Italian cooks. There is no doubt in my mind that this book will be a classic for decades--an essential for anyone who wants to cook like a real Italian at home." --Mario Batali, author of Molto Italiano "If I were going to eat one Italian meal in America, it would be at Marc Vetri's place." --Alan Richman, author of Fork It Over "Like Marc Vetri's food, his new book reflects a philosophy I enthusiastically embrace: honor clarity and simplicity above all, and remain true to yourself by pouring your heart and soul into each and every effort. Marc is clearly inspiring, and when I put his book down, I couldn't decide whether to race to the kitchen or book a flight to Italy!" --Patricia Wells, author of Vegetable Harvest "There's a lot the restaurants Osteria and Vetri don't have in common. There's one very lucky thing they do. Both are helmed by Marc Vetri, whose enormous talents have brought him a widespread, fervent regard." --Frank Bruni, New York Times "Mario Batali loves the place, and so does just about everyone else who's lucky enough to snag one of the 35 seats in this casual but rarefied room." --Gourmet (naming Vetri one of the top 50 restaurants in the country) "everyone loves Marc's food, hospitality and philosophy: It's all about the cooks and the cooking. No pretension, just genius food." --Dana Corwin, Food & Wine "Vetri takes Italian food to a new level in the United States." --Michael Bauer, San Francisco Chronicle "More than a cookbook, this debut from acclaimed Philadelphia chef/restaurateur Vetri is a guide through the particular Italian cuisine and culture on which he has based his career...Amateur chefs may have only dreamed of having a culinary journey like Vetri's, but with this book he has given them a reliable key to turning dream into reality." --Publisher's Weekly * Starred Review *
Photographed by
Wolfe, Douglas Takeshi
Dewey Decimal
641.5945
Table Of Content
Contents acknowledgments viii foreword by Piero Selvaggio xi introduction 1 wine notes by Jeff Benjamin 3 1 The Family la famiglia 10 2 The Journey il viaggio 24 3 Cold Appetizers antipasti freddi 32 4 Hot Appetizers antipasti caldi 64 5 Pasta and Risotto pasta e risotto 94 6 Fish and Shellfish pesce e crostacei 152 7 Meat carne 172 8 Poultry, Game, and organ meats 198 pollame, selvaggina e frattaglie 9 Vegetable Side Dishes contorni 218 10 Desserts dolce 230 stocks, sauces, and other basics 270 brodo, salse e fondamentali sources 280 index 283
Synopsis
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.
LC Classification Number
TX723.V485 2008
Item description from the seller
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Seller feedback (179)
- m***t (818)- Feedback left by buyer.Past monthVerified purchaseoutstanding
- 1***m (911)- Feedback left by buyer.Past monthVerified purchaseLove it! Exactly as described! Packed with care and shipped very quickly! Thank you so much!!
- o***o (1137)- Feedback left by buyer.Past monthVerified purchasegreat seller..nice shoes..will buy again