Mastering Pizza : The Art and Practice of Handmade Pizza, Focaccia, and Calzone
Book Details
Format
Hardback
ISBN-10
0399579222
ISBN-13
9780399579226
Publisher
Ten Speed Press
Imprint
Ten Speed Press
Country of Manufacture
CN
Country of Publication
GB
Publication Date
Aug 28th, 2018
Print length
272 Pages
Weight
1,162 grams
Dimensions
24.70 x 21.90 x 2.40 cms
Product Classification:
Cookery / food & drink etcCookery / food and drink / food writing / cookbooks
KSh 5,450.00
Werezi Extended Catalogue
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6 copies in stock
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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.
“If you are serious about making pizza, buy every copy in the store.”—JIMMY KIMMEL
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.
“If you are serious about making pizza, buy every copy in the store.”—JIMMY KIMMEL
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.
Get Mastering Pizza by David Joachim, Marc Vetri at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Ten Speed Press and it has 272 pages.
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