The Pizza Bible Tony Gemignani 12-Time World Pizza Champ Hardcover

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所在地：Griffin, Georgia, 美國
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Personalize
No
Signed
No
Ex Libris
No
Narrative Type
Nonfiction
Personalized
No
Inscribed
No
Vintage
No
ISBN
9781607746058
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Product Identifiers

Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
1607746050
ISBN-13
9781607746058
eBay Product ID (ePID)
201611235

Product Key Features

Book Title
Pizza Bible : The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
Number of Pages
320 Pages
Language
English
Publication Year
2014
Topic
Regional & Ethnic / Italian, Methods / Professional, Courses & Dishes / Pizza
Illustrator
Yes
Genre
Cooking
Author
Tony Gemignani
Format
Hardcover

Dimensions

Item Height
1.1 in
Item Weight
48.3 Oz
Item Length
10.3 in
Item Width
8.4 in

Additional Product Features

Intended Audience
Trade
LCCN
2014-015999
Reviews
"The Best Pizzeria in America: Tony's Pizza Napoletana" --Larry Olmstead, Forbes Magazine   "[Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale." -- Publishers Weekly   "A cookbook we're looking forward to this fall" -- Tasting Table   "One of the most anticipated cookbooks of Fall 2014" -- Eater National   "Tony Gemignani has one jealousy-inducing resume. It's full of phrases like 'World Champion' and 'Best in America.' And get this: it all relates to pizza." -- Food Republic "You'll never look at a pizza the same way again." -- Santa Rosa Press Democrat "One-stop shopping for your deepest pizza desires." --Mike DeSimone and Jeff Jenssen, Huffington Post, "The Best Pizzeria in America: Tony's Pizza Napoletana" --Larry Olmstead, Forbes Magazine "[Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale." -- Publishers Weekly "A cookbook we're looking forward to this fall." -- Tasting Table "One of the most anticipated cookbooks of ll 2014" -- Eater National "Tony Gemignani has one jealousy-inducing resume. It's full of phrases like 'World Champion' and 'Best in America.' And get this: it all relates to pizza." -- Food Republic "You'll never look at a pizza the same way again." -- Santa Rosa Press Democrat "One-stop shopping for your deepest pizza desires." --Mike DeSimone and Jeff Jenssen, Huffington Post, "The Best Pizzeria in America: Tony's Pizza Napoletana" --Larry Olmstead, Forbes Magazine   "[Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale." -- Publishers Weekly   "A cookbook we're looking forward to this fall" -- Tasting Table   "One of the most anticipated cookbooks of Fall 2014" -- Eater National   "Tony Gemignani has one jealousy-inducing resume. It's full of phrases like 'World Champion' and 'Best in America.' And get this: it all relates to pizza." -- Food Republic
TitleLeading
The
Table Of Content
Respect the Craft The Master Class Gearing Up Master Class Shopping List Part One: Theory Ingredients Part Two: Practice Day One Day Two Day Three Regional American Master Dough with Starter Tiga and Poolish Starters Master Dough Without Starter New Yorker New York-New Jersey Tomato Sauce Sweet Fennel Sausage Calabrese Honey Sausage Casing Sausage New Haven with Clams New Jersey Tomato Pie Detroit Red Top St. Louis Chicago Chicago Deep-Dish Dough Chicago Stuffed Dough Deep-Dish Tomato Sauce Chicago Deep-Dish with Calabrese and Fennel Sausages Chicago Deep Dish with Spinach and Ricotta Fully Stuffed Cast-Iron Skillet Cracker-Thin Dough Cracker-Thin with Fennel Sausage Cracker-Thin Tomato Sauce Frank Nitti Italian Stallion Italian Beef Italian Beef Sandwich Chicago-Inspired Cocktails Sicilian Sicilian Dough with Starter Sicilian Dough Without Starter Parbaking Sicilian Dough The Brooklyn Sicilian Tomato Sauce Pepperoni and Sausage Burratina di Margherita Purple Potato and Pancetta La Regina Grandma Early Girl Tomato Sauce Quattro Forni California Style Cal-Italia Multigrain Dough Honey Pie Eddie Muenster Guanciale and Quail Egg Campari Organic Three Cheese Eggplant and Olive Fig, Almond, and Monterey Jack Organic Dough Khorasan Dough Einkorn Dough Sprouted Wheat Dough Napoletana Napoletana Dough Napoletana Tomato Sauce Handmade Mozzarella Wood-Fired Pizza Basics Wood-Fired Oven Baking Home-Oven Broiler Method Margherita Margherita Extra Marinara Mastunicola Regional Italian Lucca Rimini Calabrese "Diavola" Quattro Anchovy Sardinia Pizza Romana Romana Dough Global Barcelona München Dubliner Parisian Greco Grilled Dough for Grilling Grilled Pizza Master Recipe Steak Lover's Insalata St-Germain BBQ Chicken Wrapped and Rolled Calzone with Meatballs or Spinach Mortadella and Cheese Calzonewich The Bow Tie Pepperoli Sausage Rol Two Cool Things to Do with Leftover Dough Meatballs Focaccia and Bread Focaccia Focaccina Ciabatta After-School Ciabatta Pizza Baker's Percentages Chart Measurement Conversion Charts Sources Acknowledgments Index
Synopsis
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., 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 margheritawith authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizzaspectrum 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 PizzaBible is a complete master class in making delicious, perfect, pizzeria-style pizza athome, 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 pizzachampion 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 pizzalike the pros, and all the tips and tricks that elevate home pizza-making into a craft.
LC Classification Number
TX770.P58G45 2014

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