Pizza Lover's Cookbook: Creative and Delicious Recipes for Making the World's Favorite Food
Language: English
Published by Prima Lifestyles, 1996
- Softcover
- Used
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- Title
- Pizza Lover's Cookbook: Creative and Delicious Recipes for Making the World's Favorite Food
- Author
- Boock, Gregory; Stuart, Kirk S.
- Publisher
- Prima Lifestyles
- Publication year
- 1996
- Condition
- good
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 0761504486
- ISBN 13
- 9780761504481
History traces the origin of pizza back to the Persian empire of 500 BC, when Roman soldiers made camp bread containing fruits and nuts. Pizza sure has come a long way since then!
Pizza Lover's Cookbook provides over 100 gourmet recipes representing master chefs from all over the world—transforming traditional pizza into a modern delight of flavorful combinations. Pizza connoisseurs of all ages will be surprised to find that one of the staple foods within our society has such gourmet diversity!
Readers will find simple step-by-step instructions for recipes including:
• Smoked Turkey with Black Bean & Lime Salsa
• Ham, Brie & Spinach
• Duck Sausage, Pistachios, Sweet Potato & Sage
• Poached Pear & Hazelnut
• Cherry Tomato, Ricotta, Roasted Garlic & Pesto
Also included are salad recipes, several dough and sauce options, the secrets of cheese selection, helpful tips on inventing your own ingredient combinations, and the history of pizza.
About the Authors
Gregory D. Boock is the chef at The Red Centre, the gourmet pizza restaurant that has inspired a loyal following in its hometown of Sydney, Australia. He worked with master chefs Michel Roux and Roger Verge at the Grand Hyatt Hotel in Melbourne. Kirk S. Stuart is a cook and writer living in Sydney, Australia.
Pizza Lover's Cookbook provides over 100 gourmet recipes representing master chefs from all over the world—transforming traditional pizza into a modern delight of flavorful combinations. Pizza connoisseurs of all ages will be surprised to find that one of the staple foods within our society has such gourmet diversity!
Readers will find simple step-by-step instructions for recipes including:
• Smoked Turkey with Black Bean & Lime Salsa
• Ham, Brie & Spinach
• Duck Sausage, Pistachios, Sweet Potato & Sage
• Poached Pear & Hazelnut
• Cherry Tomato, Ricotta, Roasted Garlic & Pesto
Also included are salad recipes, several dough and sauce options, the secrets of cheese selection, helpful tips on inventing your own ingredient combinations, and the history of pizza.
About the Authors
Gregory D. Boock is the chef at The Red Centre, the gourmet pizza restaurant that has inspired a loyal following in its hometown of Sydney, Australia. He worked with master chefs Michel Roux and Roger Verge at the Grand Hyatt Hotel in Melbourne. Kirk S. Stuart is a cook and writer living in Sydney, Australia.
"Synopsis" may belong to another edition of this title.
About the Author
Gregory D. Boock is the chef at The Red Centre, a gourmet pizza restaurant in Sydney, Australia.
"About the title" may belong to another edition of this title.
Best Peddler LLC
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