Here’s what magazines, newspapers, food professionals, and celebrities say about my cookbooks.

Wicked Healthy Cookbook

“This food is for everybody. It is just good, sexy food anyone would love. This whole book is basically the blueprint for treating yourself right, enjoying everything you eat, and having a positive impact on the world around you.” –Woody Harrelson, award-winning actor and food activist

Williams-Sonoma Grill School

“The new Williams-Sonoma Grill School book is bursting with tasty inspiration, from burgers to tacos to grilled fruit— with the volume turned way up!” –Mini Magazine

Pure Pork Awesomeness
I have not been as impressed with a cookbook as I am with Pure Pork Awesomeness: Totally Cookable Recipes from Around the World since Adam Perry Lang published Serious Barbecue: Smoke, Char, Baste & Brush Your Way to Great Outdoor Cooking originally back in 2009.  I can’t put this book down. I love it! –Larry Gaian, I Laugh…Lest I Cry

“If you enjoy cooking with pork, Pure Pork Awesomeness is an excellent addition to your cookbook shelf. Professional chef Kevin Gillespie did an awesome job in every aspect with his cookbook.” –San Francisco Book Review

Mastering Pasta

FINALIST Single Subject —James Beard Foundation Awards, 2016

“Marc Vetri is the smartest Italian cook in the United States right now, and this excellent tome is exactly what every cook needs to codify and catalog classic pasta-making techniques along with some delicious, progressive, and thoughtful innovations. Mastering Pasta is nothing short of the single most important book on handmade pasta I have ever read and I am maybe just a little jealous about it… In any case, you will be a better cook and live a much happier life just by holding this book in your hands, let alone learning these simple and delicious recipes.”
Mario Batali, chef, restaurateur, and author

“In my mind, Marc Vetri is one of the best pasta chefs on the planet. This is the pasta bible, written in the most beautiful way. Everyone needs a copy of this book on their shelf.”
Jamie Oliver, chef, restaurateur, cookbook author, and media personality

“Marc Vetri is not your Nonna, but he’s the next best thing, marrying Old World technique with New World flavors. A thoroughly modern and mouthwatering pasta master class.”
Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns

Mastering Pasta is a true ode to one of the most beloved foods in the world. This is a cookbook that captures Marc Vetri’s passion for his craft and talent as a chef.”
Nathan Myhrvold, author of Modernist Cuisine

“When it comes to pasta I have never had any better than those that come from the hands of Marc Vetri—and that includes dozens of trips to Italy.  I have said it for years that if there is one chef that could cook my last meal it would be Marc, and although I adore all his food, I think I would ask for ten courses of pasta because it is just that transcendent.  This book will become the bible of all things pasta and help all of us continue to understand the perfect marriage between different flours that help create its magic.  I’m sure Marc is not only proud of this masterpiece but also happy that chefs from around the globe will stop calling, texting, and emailing him for his fantastic recipes, techniques, and insight on all things pasta, since he put all the secrets right in this book!”
Michael Symon, chef, restaurateur, television personality, and author

“I love Italian food but I am kind of a bozo in the kitchen. Marc’s cookbooks have been great guides for me and I know this book will help me step up my pasta-making skills. Alright, that’s enough. Quit reading this and go eat pasta!”
Aziz Ansari, actor and comedian

“Early on in Mastering Pasta, Chef Vetri tells us that recipes need cooks. True, but as cooks we need chefs like Marc to push us in an uncompromising pursuit to fully understand, and ultimately find, the beauty in our food. He does that page after page.”
Dr. Stephen Jones, director of the Bread Lab, Washington State University

Cooking Light Global Kitchen

“There’s a reason you’ll recognize many of the international foods in this book — they’re the ones that made it to this country and became American favorites: pizza, pad thai, chicken tikka masala, moussaka, bulgogi, baklava. Veteran cookbook author David Joachim has translated them all into culinary adventures you can take at home.”

T. Susan Chang in “Best Cookbooks of 2014,” National Public Radio

Eating Italy

“The recipes in Michaud’s book are set in a winning narrative (crafted by food writer David Joachim), affecting accounts of his awe and delight at the markets and cafes and haunts he visits.” —The Philadelphia Inquirer

“Eating Italy is a reminder that cookbooks are not just collections of recipes. Sure, when it comes down to it, replicating the warm beef carpaccio with roasted mushrooms that is often a special at Alla Spina is a draw, but diving into Michaud’s culinary journey is just as appealing.” —Philadelphia City Paper

“Go on a virtual journey with Michaud by delving into his new book, Eating Italy: A Chef’s Culinary Adventure.” —InStyle

Fire In My Belly

FINALIST American Cooking —James Beard Foundation Awards, 2013

Rustic Italian Food

“One of 9 best Italian cookbooks of the past 25 years.” —Cooking Light magazine, November, 2011

“Like everything Marc does, I truly love it. And like everything Marc does, it really delivers even more on second glance.” —MARIO BATALI, from the Foreword

“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

“Vetri is not only a chef but a home cook. He is a veteran cookbook writer and old soul who thrives on thoroughness and detail. But above all Vetri is a mensch, generous and kind and full of life, and he brings that to every page.”
GABRIELLE HAMILTON, chef and author of Blood, Bones & Butter

“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

“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

“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

 

Fire It Up

“Fire It Up is hardly the first book to promise to take your grilling to the next level. But this one actually delivers. —LA Weekly, 6/7/11

The Science of Good Food

WINNER Best Food Reference Book —International Association of Culinary Professionals Cookbook Awards, 2009

WINNER Best Food Literature Book —World Gourmand Cookbook Awards, 2008

WINNER Best Culinary Reference Book —Cordon D’Or Culinary Academy Awards, 2008

FINALIST Reference and Scholarship Book—James Beard Foundation Awards, 2009

NOMINEE Best Food Book—Le Cordon Bleu World Food Media Awards, 2010

“…this admirable endeavor deserves a spot next to Alton Brown’s Good Eats and Harold McGee’s classic On Food and Cooking.” —Publisher’s Weekly

“…comprehensive guide to the whys and wherefores of cooking and eating.” —Booklist

“Move over, Harold McGee – there’s a new science book in town.” —San Francisco Chronicle

“…demystifies the complexities of cooking.” —NY Times Herald-Record

“…a must-read for any serious home chef.” —LA Food Examiner

“Highly recommended.” —Library Journal, starred review

“An important addition to every cookbook shelf. Good for any cook, no matter what level.” —National Post

Il Viaggio di Vetri: A Culinary Journey

“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

“Few things are more anxiously anticipated than when a popular restaurant produces a cookbook…Il Viaggio di Vetri is the latest successful example.”

San Francisco Chronicle

Mastering the Grill

WINNER Best Barbecue Book in the World —World Gourmand Cookbook Awards, 2008

WINNER Best Barbecue Book in the USA —World Gourmand Cookbook Awards, 2007

“One of the Top 20 Food Books of 2007” –Leite’s Culinaria

“A must-own grill book…simply a masterpiece.” —Associated Press, 2007

“One monster of a tome on all things involving food and flames.” —MSN.ca

“The big book of the season…a virtual school for the authors’ particular kind of high-level inventive barbecue.” —Los Angeles Times, 2007

The Food Substitutions Bible

WINNER Best Food Reference Book 2006 —International Association of Culinary Professionals

“A terrific resource…an instant must-have reference in my kitchen, and I know of nothing like it. —Ventura County Star, 2005

“Well-researched, well-tested reference book…The guy is seriously detailed-oriented…endlessly useful.” —Neptune Asbury Park Press, 2005

“A must-have for the serious cook. All charts, no recipes and no prose. Useful when you need it.” —Pittsburgh Post-Gazette, 2005

“Full of very practical information…A must for the inquisitive cook.” —Peterborough Examiner, 2005

“This would be handy reference for any cook to keep on the bookshelf.” —Los Angeles Daily News, 2005

“This is the hands-down best [guide] I have ever found… you need this book.” —Lewisboro Ledger, 2005

“625 pages of highly useful information… If you’ve got questions, Joachim’s got answers. Highly recommended.” —Restaurant Hospitality, 2005

“A blessing to cooks all over… 5,000 substitutions for almost every kind of food, ingredient and measurement imaginable.” —Birmingham News, 2005

The Tailgater’s Cookbook

“Joachim…steps it up a notch with this slim yet comprehensive guide to cooking on asphalt…the recipes are certainly inviting, [but] it’s the tailgate-specific advice that makes this book a champ.” —Publishers Weekly, 2005

A Man, A Can, A Plan

“Dude, this cookbook is for you.” —Detroit Free Press, 2002

“This cookbook makes meals guys would love,” —Philadelphia Daily News, 2002.

“A foolproof, not to mention spill-proof, guide to manly success in the kitchen,” —Sunday Star-Ledger, 2002

A Man, A Can, A Grill

“…geared toward the busy good ol’ boy craving a manly meal.” —Publishers Weekly, 2003

A Man, A Can, A Microwave

“…there’s a nice sense of fun in this cookbook, and a few decent ideas to boot…this might make a great gift for the newly independent frat guy or confirmed bachelor…” —Publishers Weekly, 2004

Brilliant Food Tips and Cooking Tricks

“Do you want to cook like a pro? Then Brilliant Food Tips and Cooking Tricks is your answer. This exhaustively researched, masterfully organized book will help you be a faster, smarter, better cook. And isn’t that what we all want? —Pam Anderson, USA Weekend columnist and author of How to Cook without a Book and The Perfect Recipe.

“Move over Joy of Cooking. Make way for Brilliant Food Tips and Cooking Tricks. There’s enough culinary wisdom and savvy food tips packed into this book to keep you cooking and eating well for a lifetime.” —Steven Raichlen, author of the award-winning Barbecue BibleHow to Grill, and Healthy Latin Cooking

“Here, finally, is a great reference book for novice and experienced cooks alike. The A-Z arrangement and accurate cross-referencing make it easy to find all the information you need—especially when another cookbook gives incomplete or unclear instructions. Brilliant Food Tips and Cooking Tricks is destined to become a classic.” —Nick Malgieri, author of Chocolate and Cookies Unlimited

“This compendium of cooking techniques, ingredient facts and smart tips is comprehensive…Joachim, who makes frequent TV appearances, should bring some name recognition to this title.” —Publishers Weekly, 2001

“…an encyclopedic range of simple and sound advice.” —Booklist, 2001

Fresh Choices

Fresh Choices is a breath of fresh air! Finally, there is a clear explanation of the connection between the choices you and I make about the food we eat and the farmers who are growing it for us. Food grown by family farmers is a good choice and David Joachim and Rochelle Davis provide some great recipes and easy solutions for finding fresh, healthy food to feed your family.” —Willie Nelson, president and founder, Farm Aid

“This outstanding work by David Joachim and Rochelle Davis is timely and long overdue. If only I had this book as my guide in navigating the twists and turns of obtaining the fresh, local, and humane foods that I can now confidently serve to our guests at the White Dog, I would have a lot fewer gray hairs.” —Kevin von Klause, executive chef/partner, White Dog Café, Philadelphia

Prevention’s The Healthy Cook

“Any cook will find useful information here. Highly recommended.” —Library Journal, 1997

“…a wealth of culinary as well as nutritional information” —Booklist, 1997

“This is a very special resource for those who need both change and enjoyment. The scope of information is wide enough to satisfy and accurate enough to provide real solutions.” —Graham Kerr, cookbook author, television personality, and culinary consultant

“This is a book everyone should have. It has good, solid information, easy-to-follow recipes and all the basics for a healthful kitchen.” —Marie Simmons, author of Fresh & Fast and columnist for Bon Appetit magazine

“Along with being a wonderful cookbook filled with valuable nutrition information, The Healthy Cook is also a complete compendium on techniques and a great buying guide for foods of every description.” —Jeanne Jones, Cook it Light syndicated columnist and author

“Helpful, down-to-earth and comprehensive—this book is a boon to health-conscious cooks everywhere.” —Nancy Baggett, author of Skinny Italian Cooking and The All-American Cookie Book, among others