The Joy of Pizza
The Joy of Pizza

Author: Dan Richer

Publisher: Hachette UK

Published: 2021-11-09

Total Pages: 288

ISBN-13: 031646239X

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NEW YORK TIMES BESTSELLER • Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you’ll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You’ll learn how to make Razza specialties such as: Jersey Margherita, a new classic improving on Neapolitan tradition Meatball Pizza, the first time Richer has shared the recipe for Razza’s legendary meatballs Project Hazelnut, pairing the rich flavor of the nuts with honey and mozzarella Santo, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions And many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven—so you’ll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.

The Elements of Pizza
The Elements of Pizza

Author: Ken Forkish

Publisher: Ten Speed Press

Published: 2016-04-19

Total Pages: 258

ISBN-13: 1607748398

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The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. “If there were ever to be a bible for all things pizza—and I mean all things—Ken Forkish has just written it.”—Marc Vetri, author of Mastering Pasta and owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.

Fastfood
Fastfood

Author: Matt Kingsley

Publisher: Matt Kingsley

Published:

Total Pages: 65

ISBN-13:

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𝗜𝗺𝗺𝗲𝗿𝘀𝗲 𝘆𝗼𝘂𝗿𝘀𝗲𝗹𝗳 𝗶𝗻 𝘁𝗵𝗲 𝘁𝗮𝗻𝘁𝗮𝗹𝗶𝘀𝗶𝗻𝗴 𝘄𝗼𝗿𝗹𝗱 𝗼𝗳 '𝗙𝗮𝘀𝘁𝗳𝗼𝗼𝗱,' 𝗮 𝗿𝗲𝘃𝗼𝗹𝘂𝘁𝗶𝗼𝗻𝗮𝗿𝘆 𝗰𝗼𝗼𝗸𝗯𝗼𝗼𝗸 𝘁𝗵𝗮𝘁 𝗿𝗲𝗱𝗲𝗳𝗶𝗻𝗲𝘀 𝗾𝘂𝗶𝗰𝗸 𝗮𝗻𝗱 𝗲𝗮𝘀𝘆 𝗰𝘂𝗶𝘀𝗶𝗻𝗲. This isn't just another collection of recipes; it's a culinary journey through time and taste. Each chapter in 'Fastfood' is a masterclass in flavor and speed, from the sizzling allure of 'Grease and Grace: Balancing Indulgence and Health' to the innovative delights in 'Fast Food Fusions: Blending Cuisines Creatively.' Whether you're a busy professional craving a speedy yet gourmet meal, or a home chef seeking inspiration for family dinners, this book is your gateway to meals that are as quick to prepare as they are delightful to the palate. 'Fastfood' turns the mundane task of meal prep into an exciting culinary adventure, ensuring that fast food is no longer synonymous with compromise but with creativity and gusto. Dive into the vibrant pages of 'Fastfood' and discover a world where fast doesn't mean bland or unhealthy. Each recipe is a carefully crafted symphony of flavors, designed to bring restaurant-quality meals to your table in minutes. From the exotic spices in 'Chicken Chats: Exploring Poultry Pleasures' to the refreshing sips in 'The Beverage Breakdown: From Sodas to Shakes,' this book is packed with innovative dishes that will tantalize your taste buds and impress your guests. With its stunning photography, easy-to-follow instructions, and Guy Fieri's signature flair, 'Fastfood' is more than a cookbook—it's a lifestyle choice, enabling you to embrace the art of great food without the wait. Make 'Fastfood' your kitchen companion and transform the way you cook and enjoy food, one quick and delicious meal at a time."

Pizza
Pizza

Author: Ed Levine

Publisher: Universe Publishing(NY)

Published: 2005

Total Pages: 416

ISBN-13:

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Pizza is the single most popular food in the world, and wherever you go in America you can always find it. In fact, we consume 33 billion dollars worth of pizza annually from the 63,873 pizzerias in America. That's a lot of slices. This year's pizza centennial is a milestone laid claim to by Lombardi's Pizza, which opened its doors in New York in 1905. Celebrating this anniversary is Ed Levine's Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion, in which Levine and some of America's best writers and cartoonists set out to answer every cosmic question involving this beloved food: Is Chicago pizza really more of a casserole? What makes New York pizza so good? Is the pizza in New Haven better than anything found in Naples? Is the best pizzeria in the world found in Phoenix, Arizona? What and where is the Pizza Belt? How good can homemade pizza be? Is there an American pizza aesthetic? How does one go about judging pizza? Is there such a thing as a good frozen pizza? All these questions and more will be answered by Levine and Calvin Trillin, Ruth Reichl, Roy Blount, Jr., Arthur Schwartz, Mario Batali, Jeffrey Steingarten, and Eric Asimov, among others, who tackle the profound questions and never-ending debates that invariably arise whenever the subject of pizza is brought up in polite company.

Pizza
Pizza

Author: Diane Morgan

Publisher: Chronicle Books

Published: 2012-01-13

Total Pages: 563

ISBN-13: 1452112762

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The ultimate pizza cookbook with more than sixty classic and creative recipes from a thirteen-time World Pizza Champion and a James Beard Award–winning author. Pizza master Tony Gemignani teams up with acclaimed cookbook author Diane Morgan to offer the definitive tome on the art of pizza-making. There are more than sixty selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using store-bought crust. Aficionados will find six pizza dough recipes ready to suit anyone’s crust preferences. Dough-tossing techniques and tips on using peels, stones, tiles, pans, grills, ovens, and more make this a complete pizza package.

The Bread Bible
The Bread Bible

Author: Rose Levy Beranbaum

Publisher: W. W. Norton & Company

Published: 2003-09-30

Total Pages: 632

ISBN-13: 0393057941

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Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry.

The Healthy Home Cookbook
The Healthy Home Cookbook

Author: Barbara Seelig-Brown

Publisher: American Diabetes Association

Published: 2013-11-08

Total Pages: 226

ISBN-13: 1580405509

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Whether it's a holiday celebration, an after-church family get-together, or just a small dinner party among friends, food is central to almost any gathering of family and friends. Designed around the notion that everyone should enjoy hearty family favorites or adventurous party bites, Barbara Seelig-Brown has pulled together a collection of healthy dishes and festive recipes that everyone in a group can enjoy. Each recipe is designed to be flavorful and satisfying yet healthy. The days of separate foods for partygoers are a thing of the past. Now anyone looking to entertain can feature a full spread with dishes that everyone can enjoy guilt-free. From small bites to get-togethers, full courses for a dinner party, to satisfying favorites for a Sunday football marathon, The Healthy Home Cookbook is packed with recipes and meal-planning tips that will have everyone wanting more.

The Art of Voice Acting
The Art of Voice Acting

Author: James R. Alburger

Publisher: CRC Press

Published: 2023-12-18

Total Pages: 556

ISBN-13: 100380781X

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Now in its seventh edition, The Art of Voice Acting covers all aspects of the craft and business of performing voiceover. Starting with the basics of voice acting, every aspect of the craft and business of performing voiceover is explained in detail, including how to get started, performing techniques, setting up a personal recording space, voiceover demos, the basics of running a voiceover business, unions and much, much more. This edition is completely updated with all new scripts, discussions of the latest trends in voiceover and contributions from some of the voiceover industry’s top performers, casting directors and agents. The book provides a wealth of practical information that can be put to work immediately, as well as hundreds of references to websites and other useful resources. Anyone interested in acting, storytelling, any area of voiceover or simply improving verbal communication skills will benefit from this book. Although The Art of Voice Acting is a great learning tool for the beginner, it will also serve the experienced performer well as a reminder of performing and business tools that are essential in today’s world of acting and voiceover. Additional content, including scripts, audio files, and unpublished content can be found at www.AOVA.VoiceActing.com.

No Gluten, No Problem Pizza
No Gluten, No Problem Pizza

Author: Kelli Bronski

Publisher: The Experiment

Published: 2019-11-05

Total Pages: 239

ISBN-13: 1615195416

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Learn how to make the best gluten-free pizza you’ve ever had in this definitive guide—from the authors of the forthcoming Kids Cook Gluten-Free For Kelli and Peter Bronski, pizza is a passion. So when Peter was diagnosed with celiac disease, they set out on a mission—to master the art of gluten-free pizza-making themselves. With insights from the best pizzaioli from Naples to New York City and beyond—and more than a decade of gluten-free recipe experience—they tested over one thousand pies in pursuit of the perfect gluten-free pizza. Now, they deliver the spectacular result: Seventy-five recipes with all of the authentic flavor and texture of traditional pizza, but none of the gluten Every step of the process explained, from making the perfect flour blends to launching your pizza into the oven—and everything in between Fifteen (!) kinds of dough covering all the major pizza styles, including puffy Neapolitan, traditional New York, crispy Roman, buttery Chicago deep dish, and thick-crust Detroit and Sicilian pies You’ll find: Classic and creative flavor combinations, like Rustic Pepperoni, Thai Chicken, and Wild Mushroom Grain-free and nutrient-rich pizzas, like Pesto Farinata, Cauliflower and Zucchini Crusts, and Teff and Buckwheat Doughs Pizzas for every meal, like Chocolate-Hazelnut Dessert Pizza, Lox and Cream Cheese Breakfast Pizza Fried and filled pizzas, focaccia, and flatbreads, like Montanara Pizza, Calzones, Rosemary Focaccia, and Fig and Prosciutto Flatbread Everyone deserves great pizza—and with this book, you can finally have it!

Perfect Pan Pizza
Perfect Pan Pizza

Author: Peter Reinhart

Publisher: Ten Speed Press

Published: 2019-05-14

Total Pages: 194

ISBN-13: 0399581960

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An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.