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Author: Dan Richer Publisher: Hachette UK ISBN: 031646239X Category : Cooking Languages : en Pages : 288
Book Description
NEW YORK TIMES BESTSELLER • Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you’ll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You’ll learn how to make Razza specialties such as: Jersey Margherita, a new classic improving on Neapolitan tradition Meatball Pizza, the first time Richer has shared the recipe for Razza’s legendary meatballs Project Hazelnut, pairing the rich flavor of the nuts with honey and mozzarella Santo, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions And many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven—so you’ll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.
Author: Dan Richer Publisher: Hachette UK ISBN: 031646239X Category : Cooking Languages : en Pages : 288
Book Description
NEW YORK TIMES BESTSELLER • Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you’ll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You’ll learn how to make Razza specialties such as: Jersey Margherita, a new classic improving on Neapolitan tradition Meatball Pizza, the first time Richer has shared the recipe for Razza’s legendary meatballs Project Hazelnut, pairing the rich flavor of the nuts with honey and mozzarella Santo, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions And many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven—so you’ll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.
Author: Michael Schwartz Publisher: Abrams ISBN: 1683355040 Category : Cooking Languages : en Pages : 417
Book Description
“Homemade pizza has never been as good as restaurant pizza—until now” —thanks to recipes from the James Beard Award-winning celebrity chef (Tom Colicchio). Throughout his acclaimed career, chef Michael Schwartz has been celebrated for his skilled use of quality ingredients, and with his pizzas, this talent is on full display. Genuine Pizza is Schwartz’s vibrantly illustrated guidebook for creating unforgettable pies at home. His cookbook makes the pizza process approachable and fun, giving the reader the tools they need to make better pizza and then run with them. First providing a clear and simple view of the fundamentals—with detailed step-by-step methods for making the best pizza doughs—Schwartz then empowers home cooks to mix and match ingredients, playing with different sauces, cheeses, meats, vegetables, and more, to build pies both classic and innovative. Pizza is just the beginning—it’s a jumping off point to colorful, delicious meals. “To put it simply, every recipe in this book makes my mouth water.” —Wolfgang Puck, from the Foreword “With Michael Schwartz’s culinary brilliance as our North Star, we can all impress our loved ones as true pizzaiolos!” —Andrew Zimmern
Author: Kyle Scheele Publisher: Chronicle Books ISBN: 1797208659 Category : Juvenile Fiction Languages : en Pages : 46
Book Description
One father-son duo make a pizza so delicious, and so over-the-top with toppings, that it destroys the universe—and will surely melt readers' minds and hearts, like warm mozzarella. It's a tale as old as time: a kid wants to make a pizza with his dad, but not just any pizza . . . he wants a pizza with everything on it. That's right, everything. But as the toppings pile on, this father-son duo accidentally create a pizza so delicious, so extravagant, so over-the-top, that it destroys the universe—and the cosmos go as dark as burnt crust. Will anyone enjoy pizza ever again? At turns heartwarming, hilarious, and completely out of this world, Kyle Scheele and Andy J. Pizza deliver a riotous adventure that will melt readers minds and hearts and leave them calling for a second helping. • FATHER'S DAY GIFTING: This heartwarming and hilarious portrait of a memorable father-son bonding experience is the perfect way to show appreciation to the tough-to-buy-for dad all year round, and especially on Father's Day! • FOOD-THEMED HILARITY: A mouthwatering and laugh-out-loud funny story of culinary catastrophe! This book is for fans of food-themed classics like Green Eggs and Ham, If You Give a Mouse a Cookie, and Cloudy With a Chance of Meatballs. • ELEMENT OF CHAOS: Starting with something as relatable as pizza toppings, and culminating in the destruction of the universe, the escalating silliness is literally out of this world. For anyone who loves books that celebrate the absurd and chaotic, like Dragons Love Tacos or Llama Destroys the World. • TIMELESS QUALITY: A classic family-bonding moment—making pizza—leads to memorable father-son adventure, with a heartwarming and satisfying ending ensuring countless rereads. • PIZZA: Universal and delicious. Perfect for: • Anyone who likes pizza • Fathers looking for a lighthearted book to share with their kids • Fans of the absurd, chaotic, and hilarious • Foodies and their children • Anyone looking for wholesome family stories about family bonding • Fans of Dragons Love Tacos and Llama Destroys the World
Author: Tony Gemignani Publisher: Ten Speed Press ISBN: 1607746050 Category : Cooking Languages : en Pages : 322
Book Description
A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Author: Jeff Hertzberg, M.D. Publisher: Macmillan ISBN: 1466802375 Category : Cooking Languages : en Pages : 320
Book Description
From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes--a perfect gift with all the toppings! With nearly half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread—as long as they can do it quickly and easily. When fans hailed their pizza and flatbread recipes as the fastest in their books, Jeff and Zoe got busy creating all new recipes. With a batch of their stored dough in the fridge and a pre-heated oven or backyard grill, you can give your family what they crave... Home-made, mouth-watering pizzas, flatbreads, and sweet and savory tarts, prepared in minutes! In Artisan Pizza and Flatbread in Five Minutes a Day, Jeff and Zoë show readers how to use their ingenious technique to make lightning-fast pizzas, flatbreads, and sweet and savory tarts from stored, no-knead dough. In addition to the classic flatbread doughs and pizza crusts, there are alternatives with whole grain, spelt, and gluten-free ingredients, and the authors include soups, salads, and spreads that turn flatbreads or pizza into a complete meal. In just five minutes a day of active preparation time, you can create favorites like Classic Margherita, Pita pockets, Chicago Deep Dish, White Clam Pizza, and Blush Apple Tart. Artisan Pizza and Flatbread in Five Minutes a Day proves that making pizza has never been this fast or easy. So rise...to the occasion and get baking!
Author: Anthony Falco Publisher: Abrams ISBN: 1647002907 Category : Cooking Languages : en Pages : 410
Book Description
In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe If there’s one thing the entire world can agree on, it’s pizza. It just might be the world’s favorite food. In every climate, in every region, in every kind of kitchen, there’s pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are. After eight years at the famous Brooklyn restaurant Roberta’s, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world’s favorite food better. Now the planet’s leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home. An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map. Important Note: For a correction to the extra-virgin olive oil quantity in the recipe for Thin & Crispy Dough on page 57, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/* For corrections to the recipes for Thin & Crispy Dough on page 57 and Garlic, Caramelized Onion, Anchovy, and Breadcrumb Sicilian Pizza page 124, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/*
Author: Ken Forkish Publisher: Ten Speed Press ISBN: 1607748398 Category : Cooking Languages : en Pages : 258
Book Description
The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. “If there were ever to be a bible for all things pizza—and I mean all things—Ken Forkish has just written it.”—Marc Vetri, author of Mastering Pasta and owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.
Author: Ken Forkish Publisher: Ten Speed Press ISBN: 1607742748 Category : Cooking Languages : en Pages : 274
Book Description
NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
Author: Jean Kyoung Frazier Publisher: Anchor ISBN: 0385545738 Category : Fiction Languages : en Pages : 208
Book Description
LAMBDA LITERARY AWARD FINALIST • An audacious and wryly funny coming-of-age story about a pregnant pizza delivery girl who becomes obsessed with one of her customers. Eighteen years old, pregnant, and working as a pizza delivery girl in suburban Los Angeles, our charmingly dysfunctional heroine is deeply lost and in complete denial. She's grieving the death of her father, avoiding her supportive mom and loving boyfriend, and flagrantly ignoring her future. Her world is further upended when she becomes obsessed with Jenny, a stay-at-home mother new to the neighborhood, who comes to depend on weekly deliveries of pickled-covered pizzas for her son's happiness. As one woman looks toward motherhood and the other toward middle age, the relationship between the two begins to blur in strange, complicated, and ultimately heartbreaking ways.
Author: Dan Richer
Author: Dan Richer
Author: Michael Schwartz
Author: Kyle Scheele
Author: Tony Gemignani
Author: Aaron Quint
Author: Jeff Hertzberg, M.D.
Author: Anthony Falco
Author: Ken Forkish
Author: Ken Forkish
Author: Jean Kyoung Frazier