Craving some homemade salami? How about a bowl full of pasta? Well, have no fear, Chef Marc Vetri to the rescue! Consult his recently released cookbook, Rustic Italian Food, for a full tutorial on how to recreate his famous home-cooked Italian specialties.
It’s a thorough primer on all things Italian with detailed, step-by-step instructions for making terrines, dry-cured salami, sausage, bread, pasta and classic Italian pickles, preserves and sauces.
In this book, Vetri focuses on the fundamentals of cooking, stating “In the kitchen, my greatest aspiration is to take as few ingredients as possible, cook them perfectly and make them sing.”
Vetri cooks using three guiding principles that we, at Philly Homegrown, certainly identify with, including:
Tuesday, November 22nd, Vetri will speak with Inquirer food writer, Ashley Primis, about his new cookbook and cooking philosophy, at the Free Library of Philadelphia (Vine Street Branch). His FREE talk begins at 7:30PM with a book signing to follow.