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Pizza by G. Bonci (2013, Hardcover)

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USD175,00
Aproximadamente150,33 EUR
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Ubicado en: Muncie, Indiana, Estados Unidos
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N.º de artículo de eBay:267343005320
Última actualización el 02 ago 2025 07:46:34 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
En buen estado: Libro que se ha leído pero que está en buen estado. Daños mínimos en la tapa, ...
ISBN
9780847840687

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Product Identifiers

Publisher
Rizzoli International Publications, Incorporated
ISBN-10
0847840689
ISBN-13
9780847840687
eBay Product ID (ePID)
166459475

Product Key Features

Book Title
Pizza
Number of Pages
256 Pages
Language
English
Topic
General, Regional & Ethnic / Italian, Seasonal, Courses & Dishes / Pizza
Publication Year
2013
Illustrator
Yes
Genre
Cooking
Author
G. Bonci
Format
Hardcover

Dimensions

Item Height
1 in
Item Weight
34.9 Oz
Item Length
9.5 in
Item Width
8 in

Additional Product Features

Intended Audience
Trade
Dewey Edition
23
Reviews
"There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." ~ Library Journal "I've been trying different pizza dough recipes, but what I've really been waiting for is the new book, in English, from Rome's phenomenal pizza master, Gabriele Bonci. Bonci is wildly inventive with his toppings, which are seasonal and change from day to day and week to week. I can see pizza parties every weekend as I work my way through this enticing book." ~LA Times, "There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." ~ Library Journal
Dewey Decimal
641.8248
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.
LC Classification Number
TX770.P58

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