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Il viaggio di Vetri : a culinary journey / Marc Vetri with David Joachim ; wine notes by Jeff Benjamin ; photography by Douglas Takeshi Wolfe.

By: Contributor(s): Material type: TextTextPublisher: Berkeley, Calif. : Ten Speed Press, [2008]Copyright date: ©2008Description: xiii, 289 pages : colour illustrations ; 29 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1580088880
  • 9781580088886
Subject(s): DDC classification:
  • 641.5945 22
LOC classification:
  • TX723 .V485 2008
Online resources:
Contents:
Introduction -- Wine Notes -- 1. The Family -- 2. The Journey -- 3. Cold Appetizers -- 4. Hot Appetizers -- 5. Pasta and Risotto -- 6. Fish and Shellfish -- 7. Meat -- 8. Poultry, Game, and Organ Meats -- 9. Vegetable Side Dishes -- 10. Desserts -- Stocks, Sauces, and Other Basics.
Summary: "The highly anticipated debut cookbook from Marc Vetri of Philadelphia's Vetri Ristorante, considered by many of the country's top food critics to be the best Italian restaurant in America. Philadelphia enjoys one of the country's most dynamic food scenes, and Marc Vetri is its top culinary talent. Mario Batali called Vetri Ristorante "possibly the best Italian restaurant on the East Coast." Vetri's refined rustic-Italian cuisine is on brilliant display in IL VIAGGIO DI VETRI. The recipes showcase the chef'­s soulful renditions of Italian classics, and accompanying notes by sommelier Jeff Benjamin offer lively lessons on the classic and lesser-known wines of the region. Throughout, Vetri shares tales of his cooking apprenticeship in northern Italy and shows how to bring the lessons he learned there into the home kitchen.--Publisher description.
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Holdings
Item type Current library Call number Copy number Status Date due Barcode
Book City Campus City Campus Main Collection 641.5945 VET (Browse shelf(Opens below)) 1 Available A455341B

Includes index.

Introduction -- Wine Notes -- 1. The Family -- 2. The Journey -- 3. Cold Appetizers -- 4. Hot Appetizers -- 5. Pasta and Risotto -- 6. Fish and Shellfish -- 7. Meat -- 8. Poultry, Game, and Organ Meats -- 9. Vegetable Side Dishes -- 10. Desserts -- Stocks, Sauces, and Other Basics.

"The highly anticipated debut cookbook from Marc Vetri of Philadelphia's Vetri Ristorante, considered by many of the country's top food critics to be the best Italian restaurant in America. Philadelphia enjoys one of the country's most dynamic food scenes, and Marc Vetri is its top culinary talent. Mario Batali called Vetri Ristorante "possibly the best Italian restaurant on the East Coast." Vetri's refined rustic-Italian cuisine is on brilliant display in IL VIAGGIO DI VETRI. The recipes showcase the chef'­s soulful renditions of Italian classics, and accompanying notes by sommelier Jeff Benjamin offer lively lessons on the classic and lesser-known wines of the region. Throughout, Vetri shares tales of his cooking apprenticeship in northern Italy and shows how to bring the lessons he learned there into the home kitchen.--Publisher description.

Machine converted from AACR2 source record.

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