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  • 25 Essentials Techniques for Wood-Fired Ovens
    25 Essentials Techniques for Wood-Fired Ovens
    ISBN: 9781558328853
    Publication date: 01/01/2018

    A handy and clever book that unlocks the secrets of a popular but tricky-to-use appliance, pairing 25 techniques with 25 recipes that illustrate them.

    You've taken the plunge and invested in a wood-fired oven. You're ready to cook delicious cuts of fire-kissed meat, but the wood-fired oven is a tough piece of equipment to master. They lack perfect temperature control, like a kitchen oven. And working with thick cuts of meat is something new to gas and charcoal grill veterans.

    A. Cort Sinnes, author of five books on outdoor cooking and a longtime patio living expert at Sunset magazine, unravels the secrets of using a wood-fired oven in 25 techniques, each of which is accompanied by a delectably recipe - from a leg of lamb to a side of salmon to a whole roast turkey and beyond. His book is a reliable and useful primer for new owners of wood-fired ovens.

    Pages: 128
    Author: SINNES, A. CORT
    Price: $19.99
  • Art of Wood-Fired Cooking
    Art of Wood-Fired Cooking
    ISBN: 9781423606536

    The Art of Wood-Fired Cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. With Cook, teacher, and entrepreneur Andrea Mugnaini's reassuring advice and careful instruction, it's easy to create and cook mouthwatering wood-fired dishes. Mugnaini has spent over 20 years perfecting the craft of wood-fired cooking. She started Mugnaini Imports in 1989 to bring the Italian style of cooking and living to America through wood-fired, pizza-oven sales. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking. When she is not teaching or in the office, Mugnaini entertains crowds in the Sonoma Wine Country with her live, interactive cooking events. Now she shares the methods she has been teaching through her classes, sharing delicious recipes for pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts. Fire up the oven and enjoy: Butterflied Shrimp Zucchini Gratin with Tomatoes and Gruyere Tuscan-Style Pot Roast with Herbs and Chianti Focaccia with Onions and Thyme Limoncello Bread Pudding with Fresh Blackberries


    Pages: 192
    Author: MAGNAINI, ANDREA
    Price: $29.99
  • Artisan Pizza to Make Perfectly At Home Franco Manca
    Artisan Pizza to Make Perfectly At Home Franco Manca
    ISBN: 9780857832177
    Publication date: 01/12/2013

    Giuseppe Mascoli, owner of thriving pizza chain Franco Manca, has adapted his recipes for the home cook who doesn't have a traditional woodburning oven. His recipes are tailored so you can use a pizza stone or a heavy baking tray and still get great results.

    Pages: 128
    Author: MANCA, FRANCO; MASCOLI, GUISEPPE AND HUG
    Price: $29.99
  • Build Your Own Wood-Fired Oven
    Build Your Own Wood-Fired Oven
    ISBN: 9781921719028
    Publication date: 01/10/2011

    This book is a treasure trove of guidance and wisdom, advice based on years of practical and personal experience. It is a comprehensive guide to building your own wood-fired oven. It offers a brief history of wood-fired ovens, basic design considerations, and a guide to starting your wood fired oven project. Appendices cover oven doors and doorways, making arches and door entries, dampers and chimney bases The book also includes some wonderful recipes.

    Pages: 112
    Dimension: 240mm X 180mm
    Author: WATT, ALAN
    Price: $24.99
  • Craft Pizza
    Craft Pizza
    ISBN: 9781788791946
    Publication date: 01/02/2020

    Hailing from the sunny south of Italy, and quickly popularised around the world, pizza is undoubtedly a fast-food favourite.

    Now more popular than ever with the rise of ‘craft’ creations, its versatility of tastes, toppings and types of bread, means that everyone can share in a slice of the action, and Craft Pizza will show you how. Without the need for elaborate equipment, you’ll be shown it’s possible that – with just the most basic, fresh ingredients – you, too, can make luscious handmade pizzas, calzones and focaccias. If you’re a fan of the classics you’ll find recipes for a Margherita, Stromboli or Pizza Piccante but, if you fancy something a little different, why not put your hand to the Pulled Pork Calzone or the Truffled Breakfast Focaccia.

    Once you master the basics of the pizza doughs and sauces, you’ll be amazed at how this popular dish is wonderfully easy to make, always tasty to eat and guaranteed to transport you to the vibrant streets of Italy – you’ll want every night to be ‘pizza night’!


    Pages: 160
    Dimension: 210mm X 170mm
    Author: CLARK, MAXINE
    Price: $24.99
  • Elements Of Pizza
    Elements Of Pizza
    ISBN: 9781607748380
    Publication date: 01/08/2016

    A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style: Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more.
    Ken Forkish is one of the most respected and trusted bread-baking authorities in the world. In The Elements of Pizza, Forkish turns his attention to pizza, offering readers a complete education on the craft of artisanal pizza-making, with techniques and insights from the very best pizzaiolos in Italy and the United States. Forkish's methodical and rigorously tested dough recipes prove that even home bakers can make incredibly flavorful, texturally sublime crusts. And his inspired topping ideas will get you thinking outside of the cheese-and-pepperoni box, opening your eyes to the wide world of delicious, seasonal pizza.

    Pages: 256
    Dimension: 258mm X 206mm
    Author: FORKISH, KEN
    Price: $49.99
  • Genuine Pizza
    Genuine Pizza
    ISBN: 9781419734397
    Publication date: 01/05/2019

    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.

    Pages: 240
    Dimension: 254mm X 203mm
    Author: MICHAEL, SCHWARTZ
    Price: $45.00
  • Italian Cooking School PIzza (Silver Spoon)
    Italian Cooking School PIzza (Silver Spoon)
    ISBN: 9780714870014
    Publication date: 12/10/2015

    Publication Date: 23 September 2015
    75 fail-proof recipes for pizza, focaccia, and calzone from the world's most trusted and bestselling Italian cookbook series.

    Affordable and compact, it offers easy everyday recipes for busy people, on all budgets.

    Readers learn to make basic pizza and pie doughs and then develop their cooking repertoire with more challenging techniques as they advance through the book.

    Step-by-step instructions and photography guide readers through the cooking process and ensure success every time

    Pages: 176
    Dimension: 220mm X 160mm
    Author: SILVER SPOON
    Price: $19.99
  • Lets Make Pizza!
    Lets Make Pizza!
    ISBN: 9781623157326
    Publication date: 01/01/2017

    With 75 recipes to get you and your kids cooking together, popular cookbook author Kathryn Kellinger has taken family pizza night back to basics in the best of ways. Her tried-and-true techniques make pizza night stress-free and totally delicious. Let's Make Pizza! offers a variety of options that keep everyone in mind: from gluten-free eaters and vegans to the pickiest kids at the dinner table. You'll find fresh ideas for customization dress up a simple pizza with "Adventurous Additions," or tone down more fanciful offerings with "Keep It Simple" tips and a range of sauce and dough recipes to whip up tailor-made pies that will please every palate. While the Prosciutto-Arugula pies are truly guest-worthy, the Four-Cheese pizza is sure to be a hit with the kids, and with parlour classics like Simple Pepperoni pizza and Hawaiian, there's a range of mouth-watering pizza recipes to satisfy everyone at the table.

    Pages: 188
    Dimension: 203mm X 203mm
    Author: KELLINGER, KATHRYN
    Price: $24.99
  • Mastering Pizza
    Mastering Pizza
    ISBN: 9780399579226
    Publication date: 01/10/2018

    Mastering Pizza is 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. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. 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. 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. 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.

    Pages: 272
    Dimension: 242mm X 216mm
    Author: JOACHIM, DAVID AND VETRI, MARC
    Price: $52.99
  • My Pizza
    My Pizza
    ISBN: 9780307886156
    Publication date: 01/03/2012

    Make homemade pizza that exceeds your wildest expectations—yet couldn't be simpler—with Jim Lahey's groundbreaking no-knead dough and inventive toppings. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City's celebrated Sullivan Street Bakery and Co. 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. My Pizza shares this revolutionary technique and the creative pies that put Co. 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. In fact, Jim's unique topping pairings—such as Corn and Tomato, Coppa and Fennel, and Potato and Leek—reinvigorate this American favorite. His whimsy is apparent in his Pepperoni Pie, which doesn't include the cured meat we have all come to expect; instead, riffing on “pepperoni” as the Italian plural for “pepper,” Jim offers a pie with red pepper puree, ground lamb, and pecorino cheese. To round out dinner, My Pizza also has recipes for starters and side salads—such as Cannellini Bean Toast, Pea Soup, 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.

    Pages: 192
    Author: LAHEY, JIM
    Price: $45.00
  • New Artisanal Kitchen Pizza
    New Artisanal Kitchen Pizza
    ISBN: 9781579657635
    Publication date: 01/05/2017

    There is no food more cravable -- or cookable -- than Italian food. The recipes in these three books represent the best of modern seasonal Italian food with recipes that will appeal to a large audience. Each book -- one on pasta, one on pizza, and one on vegetable recipes -- is 112 pages with 20 recipes packaged into a covetable and affordable hardcover book. This is fresh, simple food that starts with high-quality ingredients -- pastured meats, seasonal produce, well-crafted cheeses, and other staples -- that turn good recipes into something even better. Written by the team behind Franny's, one of the first restaurants to bring the artisanal-food craze to Brooklyn, these cookbooks are filled with Southern Italian recipes that anyone can easily master at home

    Pages: 112
    Dimension: 178mm X 140mm
    Author: FEINBERG, ANDREW
    Price: $27.99
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