Pizza Camp: Recipes from Pizzeria Beddia
by
Joe Beddia
Book Details
Format
Hardback or Cased Book
ISBN-10
1419724096
ISBN-13
9781419724091
Publisher
Abrams
Imprint
Abrams
Country of Manufacture
US
Country of Publication
GB
Publication Date
Apr 18th, 2017
Print length
224 Pages
Weight
866 grams
Dimensions
21.40 x 26.20 x 1.80 cms
Product Classification:
General cookery & recipes
Ksh 4,150.00
Werezi Extended Catalogue
Delivery in 14 days
6 copies in stock
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Quality
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From the "Jiro of Pizza" Joe Beddia, the first cookbook to reveal the secrets of his pizza-making magic
Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.”
Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school.
Beginning with sauce, cheese, and baking basics, Beddia takes pizza lovers through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.
With more than 50 iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more (because even the most die-hard pizza lovers can’t eat pizza every day), with plenty of vegetarian options.
In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand-new recipes like:
Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.
“One thing is very clear when it comes to the kitchen spirit sitting on your shoulder: You want that spirit to speak with authority. Joe Beddia, owner of Philadelphia’s Pizzeria Beddia, a perennial entry in whatever ‘Best Pizza in America’ story is showing up in your Facebook feed, has no problem on that front.” —New York Times
Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school.
Beginning with sauce, cheese, and baking basics, Beddia takes pizza lovers through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.
With more than 50 iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more (because even the most die-hard pizza lovers can’t eat pizza every day), with plenty of vegetarian options.
In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand-new recipes like:
- Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza
- Bintje Potato with Cream and Rosemary
- Collard Greens with Bacon and Cream
- Roasted Corn with Heirloom Cherry Tomato and Basil
- Breakfast Pizza with Cream, Spinach, Bacon, and Eggs
- And dozens more!
Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.
“One thing is very clear when it comes to the kitchen spirit sitting on your shoulder: You want that spirit to speak with authority. Joe Beddia, owner of Philadelphia’s Pizzeria Beddia, a perennial entry in whatever ‘Best Pizza in America’ story is showing up in your Facebook feed, has no problem on that front.” —New York Times
Get Pizza Camp: Recipes from Pizzeria Beddia by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Abrams and it has pages.
