Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] (Spiral Bound)
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] (Spiral Bound)
Review Quotes: "Marc Vetri has an artist and a scientist and a genius all rolled into his beautiful, gnocchi-shaped head. I would need all the curse words in the English...
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Ten Speed PressType
Print BooksBinding
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Review Quotes: --JIM LAHEY, author of My Pizza "If you want to learn how to make great pizza, there is no better teacher than Marc Vetri. He has gone to great lengths to understand what it takes to make unforgettable pizza, and his unwavering passion for Italian food has made him a master of his craft. Mastering Pizza is filled with beautiful recipes and fundamental knowledge that Marc has accumulated throughout his career. This is the kind of cookbook that will inspire you to learn, cook, and invite people over for a great meal." --NATHAN MYHRVOLD, lead author of Modernist Cuisine "There are very few people on the planet who could write a book entitled Mastering Pizza that I would want to read. One of them is Marc Vetri. Through his frequent travels in Italy, and a lifetime in the pizzerias of Philly, Marc has graduated from being a student of pizza to an esteemed professor of this beloved food. Marc's stunningly comprehensive book (there are twelve dough recipes alone) will enlighten the path of your own journey to becoming the pizza master of your dreams." --NANCY SILVERTON, co-owner of Mozza Restaurant Group " An excellent one-stop pizza guide." - PUBLISHERS WEEKLY Biographical Note: Trained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of Food & Wine's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appétit, and the New York Times, and is the author of Mastering Pasta, Il Viaggio di Vetri, and Rustic Italian Food. DAVID JOACHIM is the author of the New York Times best seller A Man A Can A Plan and a co-writer on numerous cookbooks. Review Citations:
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Author: Vetri, Marc
Publisher: Ten Speed Press
Binding: Hardcover
Pub Date: August 28, 2018
BISAC: Cooking|Courses & Dishes|Pizza|Cooking|Regional & Cultural|Italian|Cooking|Individual Chefs & Restaurants
Subjects: Focaccia|Calzone|Cooking, Italian|Pizza|Cookbooks
ISBN: 9780399579226
ASIN: B0BGSP937WISBN
SKU: SP-9780399579226