The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroi (Spiral Bound)
The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroi (Spiral Bound)
Table of Contents: 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...
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Table of Contents: Acknowledgments Index Marc Notes: A comprehensive guide to making pizza, covering nine different regional styles - including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian - from chef, 11-time world Pizza Champion Tony Gemignani. Biographical Note: TONY GEMIGNANI is the chef and owner of seven restaurants: Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards. Review Quotes: "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 Review Citations:
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Author: Gemignani, Tony
Publisher: Ten Speed Press
Binding: Hardcover
Pub Date: October 28, 2014
BISAC: Cooking|Courses & Dishes|Pizza|Cooking|Regional & Cultural|Italian|Cooking|Methods|Professional
Subjects: Pizza|Cookbooks|COOKING / Regional & Ethnic / Italian|COOKING / Methods / Professional|COOKING / Courses & Dishes / Pizza
ISBN: 9781607746058
ASIN: B08WCPPZSGISBN
SKU: SP-9781607746058
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