The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish,

Description: The Pizza Bible by Tony Gemignani A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neopolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion, and Guinness world record-holding pizza-spinner, Tony Gemignani.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 youve 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, youll 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. FORMAT Hardcover LANGUAGE English CONDITION Brand New Notes A comprehensive guide to making pizza, covering nine different regional styles. Author Biography TONY GEMIGNANI is the chef and owner of seven restaurants- Tonys Pizza Napoletana, Capos, and Tonys Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tonys of North Beach and Slice House by Tony Gemignani in Rohnert Park. Hes 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. 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 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 Lovers 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 Bakers Percentages Chart Measurement Conversion Charts Sources Acknowledgments Index Review "The Best Pizzeria in America: Tonys 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 were 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. Its full of phrases like World Champion and Best in America. And get this: it all relates to pizza." —Food Republic"Youll 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 Promotional 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. Review Quote "The Best Pizzeria in America: Tonys 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 were 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. Its full of phrases like World Champion and Best in America. And get this: it all relates to pizza." -- Food Republic "Youll 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 Promotional "Headline" 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. Excerpt from Book RESPECT THE CRAFT Pizza is simple. Its dough, tomato, cheese, and toppings. But as someone who has devoted more than half of my life to it, I can tell you that, like all really great, really simple things, pizza is infinite. Im still learning, still refining, still trying to make it even better every single day. And what I can tell you for sure is that pizza doesnt come down to just recipes or formulas. Its a craft. That one word--thats why I wanted to write this book. There are hundreds of pizza books, blogs, and websites filled with thousands of recipes out there. Do we really need another one? I thought about this a lot, and heres where I ended up: when I teach home cooks and certify chefs and pizzaiolos , its less about recipes and more about inspiring people to master the craft of pizza--the techniques, the reasons to choose one ingredient over another, the art of "reading" the dough as you mix, shape, top, and bake it. Anyone can hand you a pizza recipe, and if that recipe is halfway decent, chances are you can make yourself a perfectly good pizza for dinner tonight in your own kitchen with no special equipment and not much preparation. But thats not where I want to take you. I want to get you all the way to five-star, killer-pizzeria-quality pizza. I want you to master any style you love--whether its Chicago deep-dish or cracker-thin, a big, fluffy Sicilian pan pizza or a classic Neapolitan margherita with that authentic char blistering the edges--right in your own kitchen with whatever oven youve got. Is that really possible? Can you actually do all that without a real pizza oven? Thats the question I get asked most often. Believe it or not, you can. Its not your oven. Its the ingredients and the techniques you use, and Im going to give you every piece of ingredient and technique advice youll need to succeed. But if you truly want to get all the way to rocking restaurant-style pizza at home, theres one thing Im going to ask you to commit to. Its the motto that runs across the front of my menu, and the three words etched on the door of my restaurants. Hey, I even had it tattooed right onto my hands. Respect the craft. Craft is the difference between good and great. It takes a few extra steps, the right equipment, a little more time, and a fair amount of practice. But if youre up for it, the payoff is golden. So Im going to start by asking you to try something a little unusual for a cookbook. I want you to read all the way through page 19 before you try a single recipe. And then Im inviting you to take a Master Class where we make your first pizza together--and maybe even take that class a few more times before you graduate to trying all the great stuff in the rest of the book and eventually coming up with your own variations and improvisations. Thats what I mean by respecting the craft and getting a handle on the whys and hows behind it. It might sound a little back-to-schooly. But trust me, itll be fun. And you get to eat the final exam. Want more information and inspiration? Check out my blog at ThePizzaBible.com. Details ISBN1607746050 Author Tony Gemignani Short Title PIZZA BIBLE Language English ISBN-10 1607746050 ISBN-13 9781607746058 Media Book Format Hardcover Year 2014 Imprint Ten Speed Press Country of Publication United States DEWEY 641.8248 Place of Publication Berkeley Publication Date 2014-10-28 UK Release Date 2014-10-28 AU Release Date 2014-10-28 NZ Release Date 2014-10-28 US Release Date 2014-10-28 Illustrations 125 PHOTOS Subtitle The Worlds Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More Translator Sangye Khandro Birth 1939 Affiliation both Research Scientists, Batelle Columbus Laboratories, Columbus, Ohio Position Illustrator Qualifications Ph.D. Pages 320 Publisher Random House USA Inc Audience General We've got this At The Nile, if you're looking for it, we've got it. 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Book Title: 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

Item Height: 255mm

Item Width: 220mm

Author: Tony Gemignani

Format: Hardcover

Language: English

Topic: Cooking

Publisher: Random House USA Inc

Publication Year: 2014

Item Weight: 1372g

Number of Pages: 320 Pages