My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

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Clarkson Potter 978-0-307-45102-6 #ad - On the map, as well as recipes for salads, soups, and desserts to make a meal complete. The pizzas in this book aren’t your usual, run-of-the-mill pies. My pizza shares this revolutionary technique and the creative pies that put Co. To round out dinner, pea soup, my pizza also has recipes for starters and side salads—such as Cannellini Bean Toast, and Bibb and Roasted Squash Salad—and sweet finishes, from Milk Chocolate Sundae to Banoffee Pie.

With gorgeous color photographs and helpful tips on equipment and techniques, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere. In fact, jim’s unique topping pairings—such as Corn and Tomato, Coppa and Fennel, and Potato and Leek—reinvigorate this American favorite. Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.

My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home #ad - Jim lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. Pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes.

Clarkson Potter Publishers. His whimsy is apparent in his pepperoni pie, which doesn’t include the cured meat we have all come to expect; instead, ground lamb, riffing on “pepperoni” as the Italian plural for “pepper, ” Jim offers a pie with red pepper puree, and pecorino cheese.

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My Bread: The Revolutionary No-Work, No-Knead Method

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W. W. Norton & Company #ad - The process couldn’t be more simple, or the results more inspiring. Jim lahey’s "breathtaking, no-work, miraculous, no-knead bread" Vogue has revolutionized the food world. When he wrote about jim lahey’s bread in the new york times, mark bittman’s excitement was palpable: “The loaf is incredible, a fine-bakery quality, European-style boule that is produced more easily than by any other technique I’ve used, and it will blow your mind.

Here, new york’s premier baker, thanks to Jim Lahey, is a way to make bread at home that doesn’t rely on a fancy bread machine or complicated kneading techniques. The secret to jim Lahey’s bread is slow-rise fermentation. As jim shows in my bread, flour, yeast, the amount of labor you put in amounts to 5 minutes: mix water, and salt, with step-by-step instructions followed by step-by-step pictures, and then let time work its magic―no kneading necessary.

My Bread: The Revolutionary No-Work, No-Knead Method #ad - . Color photos throughout W w norton Company. Here―finally―jim lahey gives us a cookbook that enables us to fit quality bread into our lives at home.

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The Sullivan Street Bakery Cookbook

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W. W. Norton & Company #ad - New from the bestselling author of my bread: A clear, illustrated guide to making sourdough and the Italian-inspired café dishes from one of Manhattan’s best bakeries. Founded in 1994, sullivan street bakery is renowned for its outstanding bread, which graces the tables of New York’s most celebrated restaurants.

The bread at sullivan street bakery, crackling brown on the outside and light and aromatic on the inside, is inspired by the dark, crusty loaves that James Beard Award–winning baker Jim Lahey discovered in Rome. Jim builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home.

The Sullivan Street Bakery Cookbook #ad - . Applying his italian-inspired method to his repertoire of pizzas, egg dishes, and café classics, pastries, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.150 color illustrations W w norton Company. Norton.

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The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home

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Ten Speed Press #ad - Random house USA Inc. In this highly anticipated cookbook, ken forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; 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.

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. Norton. W w norton Company. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo.

The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home #ad - 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, and even gluten-free dough—each of which results in the best, levain doughs made from a naturally fermented yeast starter, most texturally sublime crust you’ve ever made at home.

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.

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American Pie: My Search for the Perfect Pizza

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Ten Speed Press #ad - Allegiances run from the general chicago versus new York style, Neapolitan versus Roman to the particular Pepe's versus Sally's, Gino's East versus Pizzeria Uno, and new interpretations ever extend the pizza frontier. In american pie, master bread baker peter reinhart follows the trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.

Ten speed Press. The pizza mecca of new haven, grilled pizza in providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour. Secrets are divulged, expert tips provided, and stories told. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio.

He next heads to rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. On the subject of pizza, there is never a shortage of opinions. Returning to the kitchen, reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together.

American Pie: My Search for the Perfect Pizza #ad - He probes american pizza especially, but he has tasted the original in Naples and visited elsewhere in Italy to learn about variations and relatives. His insatiable curiosity and gift for storytelling make AMERICAN PIE essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.

A fascinating look into the great pizzas and pizzerias of Italy and America.

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Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More

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Little, Brown and Company #ad - W w norton Company. Ten speed Press. Random house USA Inc. Norton. Brand new book, never used.

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The 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

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Ten Speed Press #ad - Ten speed Press. With the pizza bible, how to rig your home oven to make pizza like the pros, assembly, toppings, and baking, you’ll learn the ins and outs of starters, making dough, and all the tips and tricks that elevate home pizza-making into a craft. Pizzaiolo and eleven-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza inhome kitchens.

Norton. A comprehensive guide to making pizza, roman, covering nine different regional styles--including Neapolitan, 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, the pizza spectrum is wide and wonderful, and from Chicago deep-dish to cracker-thin, with something to suit every mood and occasion.

The 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 #ad - And with so many fabulous types of pie, pizzeria-style pizza at home, perfect, with more than seventy-five recipes covering every style you know and love, why commit to just one style? The Pizza Bible is a complete master class in making delicious,  as well as those you’ve yet to fall in love with.

W w norton Company. Random house USA Inc. Ten speed Press.

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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone

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Ten Speed Press #ad - Random house USA Inc. Norton. In mastering pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. With transporting imagery from italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven.

Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone #ad - A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains america's favorite food, but one that many people hesitate to make at home. W w norton Company. Ten speed Press.

Ten speed Press.

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Pizza Camp: Recipes from Pizzeria Beddia

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Harry N. Abrams #ad - Ten speed Press. Pizza camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America. Joe beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. Norton. Beginning with d’oh, cheese, beddia takes you through the pizza-making process, and BAKING basics, SAUCE, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.

Abrams. W w norton Company. Random house USA Inc. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. In this book you will find pizza combinations that have gained his pizzeria a cult following, art director of lucky peach, spinach, alongside brand new recipes like:   --Bintje Potato with Cream and Rosemary --Collard Greens with Bacon and Cream --Roasted Corn with Heirloom Cherry Tomato and Basil --Breakfast Pizza with Cream, and packed with drawings, Bacon, and Eggs   Designed by Walter Green, neighborhood photos, and lots of humor,  Pizza Camp is a novel approach to homemade pizza.

Pizza Camp: Recipes from Pizzeria Beddia #ad - With more than fifty iconic and new recipes, hoagies, stromboli,  Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, and more, with plenty of vegetarian options because even the most die-hard pizza lovers can’t eat pizza every day. Ten speed Press.

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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

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Ten Speed Press #ad - Abrams. Ten speed Press. 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. 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.

Ten speed Press. 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. Featuring a tutorial on baker’s percentages, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, advice for manipulating ingredients ratios to create custom doughs, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.

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.

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza #ad - 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.

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Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen

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Roost Books #ad - Random house USA Inc. W w norton Company. Wildly inventive chinese-American home cooking from the siblings behind Boston’s acclaimed Mei Mei restaurant. Too intimidated to cook Chinese food at home but crave those punchy flavors? Not anymore. Packed with pro-cooking tips, sustainable sourcing advice, sauces to amp up any meal, and over 100 delicious recipes, this book is your ticket to making the Chinese food of your dreams any night of the week.

Ten speed Press. Ten speed Press. Put down that takeout kung pao chicken and get in the kitchen! Full of irresistible recipes that marry traditional Asian ingredients with comforting American classics and seasonal ingredients, Double Awesome Chinese Food delivers the goods. The three fun-loving chinese-american siblings behind the acclaimed restaurant Mei Mei take the fear factor out of cooking this complex cuisine, infusing it with creativity, playfulness, and ease.

Double Awesome Chinese Food: Irresistible and Totally Achievable Recipes from Our Chinese-American Kitchen #ad - Abrams. Norton. Ten speed Press. Take the double awesome: flaky scallion pancakes stuffed with two oozy eggs, sharp cheddar, and garlicky pesto; could there be anything better? Ridiculously delicious and unexpected dishes like Cranberry Sweet and Sour Stir-fried Pork and Red Curry Frito Pie will become new staples for your cooking lineup.

Throw a hands-on dumpling-making party and let your friends decide whether to serve them chewy and pan-seared or crackly and deep-fried.

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