Hardcover. A fresh take on everyone's favorite food, straight from the Michelangelo of dough (Vogue). Yeast, flour, and water--from such humble ingredients rises a food that is for many an object of .Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 256 pages. 0.980. Bookseller Inventory #
Synopsis: A fresh take on everyone’s favorite food, straight from the "Michelangelo of dough" (Vogue). Yeast, flour, and water—from such humble ingredients rises a food that is for many an object of devotion. Here is a cookbook that reveals the secrets of the crust straight from the source in Italy. Gabriele Bonci, known throughout his country as the King of Pizza, operates a small pizzeria in Rome, where for the past ten years he has developed his signature style: making use of stone-milled farro flours, relying on the seasons to determine his unconventional topping combinations (he comes up with more than 1,500 each year), and inventing new techniques for sandwich pizza and fried pizza. The more than eighty recipes here (adapted for the American kitchen) will have pizza geeks’ heads spinning: pizza with grilled peaches and chicory; potatoes, eggplant, and rosemary "ash"; asparagus, egg, and lemon; endive, olives, and anchovies. This is Roman-style pizza al taglio—rectangular with an airy, foccacia-like dough that can support an ample topping. Bonci details his process for making dough, including his own sourdough starter. Whether for the expert or novice baker, this book revolutionizes the concept of pizza and introduces flavor combinations that can apply throughout the kitchen.
About the Author: Gabriele Bonci was born in Rome and learned the culinary arts in one of the capital’s finest restaurants before opening his own pizza shop in 2003. Since 2009, he has been the host of the TV cooking show La Prova del Cuoco. He has been featured in Anthony Bourdain’s The Layover, Travel and Leisure, The Atlantic, and The Guardian.
Title: Pizza: Seasonal Recipes from Rome's ...
Book Condition: New
Book Description Rizzoli, 2013. Hardcover. Condition: Used: Good. Seller Inventory # SONG0847840689
Book Description Rizzoli, 2013. Condition: Good. A+ Customer service! Satisfaction Guaranteed! Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. Seller Inventory # 0847840689-2-4
Book Description Rizzoli, 2013. Hardcover. Condition: Very Good. Great condition with minimal wear, aging, or shelf wear. Seller Inventory # P020847840689
Book Description Rizzoli, 2013. Hardcover. Condition: New. Never used!. Seller Inventory # P110847840689
Book Description Rizzoli, 2013. Hardcover. Condition: Like New. Almost new condition. Seller Inventory # P010847840689
Book Description Rizzoli, 2013. Hardcover. Condition: Good. Ships with Tracking Number! INTERNATIONAL WORLDWIDE Shipping available. May not contain Access Codes or Supplements. May be ex-library. Shipping & Handling by region. Buy with confidence, excellent customer service!. Seller Inventory # 0847840689