Elements of Pizza : Unlocking the Secrets to World-Class Pies at Home [a...
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Ubicado en: Tampa, Florida, Estados Unidos
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Entrega prevista entre el mar. 22 jul. y el mar. 29 jul. a 94104
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N.º de artículo de eBay:365619910141
Características del artículo
- Estado
- ISBN
- 9781607748380
Acerca de este producto
Product Identifiers
Publisher
Potter/Ten SPEED/Harmony/Rodale
ISBN-10
160774838X
ISBN-13
9781607748380
eBay Product ID (ePID)
13038621412
Product Key Features
Book Title
Elements of Pizza : Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
Number of Pages
256 Pages
Language
English
Topic
Courses & Dishes / Bread, Regional & Ethnic / Italian, Courses & Dishes / Pizza
Publication Year
2016
Illustrator
Yes
Genre
Cooking
Format
Hardcover
Dimensions
Item Height
0.9 in
Item Weight
39.2 Oz
Item Length
10.2 in
Item Width
8.1 in
Additional Product Features
Intended Audience
Trade
LCCN
2015-032247
Dewey Edition
23
TitleLeading
The
Reviews
"Forkish aims to raise the bar on home pizza consumption by showing just how possible it is to bake extraordinary pizza to rival the artisanal output of any pizzeria. . . . Committed bakers will find plenty here to keep ovens hot and families' plates filled with honest versions of one of the nation's most beloved foods." - Booklist, "If there were ever to be a bible for all things pizza--and I mean all things --Ken Forkish has just written it. The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world." --Marc Vetri, author of Mastering Pasta and owner of Vetri "Ken Forkish is one of the world's great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. Forkish's formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover into a pizza maker." --Ed Levine, founder and CEO of Serious Eats "If you're into pizza--and who isn't?-- The Elements of Pizza is your new holy book. There's something here for every cook, from weeknight-ready recipes to intricate explorations of dough chemistry. Ken Forkish is clearly a man obsessed, and lucky for us: much has been written about this globally beloved food, but this book has them all beat." --Molly Wizenberg, author of Delancey and A Homemade Life "With The Elements of Pizza , Ken Forkish proves there is no right or wrong style of pizza. The right pizza is whatever you like--and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. In fact, this terrific book is itself one of the essential elements of making great pizza at home." --Nancy Silverton, chef/co-owner of the Mozza Restaurant Group "The Elements of Pizza is a cookbook for anyone who loves pizza--particularly those with a deep appreciation for the crust. Ken's own passion for pizza took him to Italy and across the United States to uncover the techniques and ingredients that make incredible pizza. Starting from the ground up, this straightforward guide provides readers of all skill levels with techniques and tips to master a variety of pizza doughs, and culminates in delicious recipes that prove that great pizza can be made everywhere--especially at home." --Nathan Myhrvold, coauthor of Modernist Cuisine and author of The Photography of Modernist Cuisine
Dewey Decimal
641.82/48
Table Of Content
CONTENTS 1 Introduction 11 CHAPTER 1 THE SOUL OF PIZZA 39 CHAPTER 2 PIZZA STYLES 51 CHAPTER 3 EIGHT DETAILS FOR GREAT PIZZA CRUST 61 CHAPTER 4 INGREDIENTS AND EQUIPMENT 83 CHAPTER 5 METHODS 103 CHAPTER 6 PIZZA DOUGH RECIPES SATURDAY DOUGHS 108 Saturday Pizza Dough 110 "I Slept in but I Want Pizza Tonight" Dough 112 Single Dough Ball 114 Enzo's Pizza Dough 116 Saturday Pan Pizza Dough REFRIGERATED LONG DOUGHS 118 24- to 48-Hour Pizza Dough 120 48- to 72-Hour Biga Pizza Dough 124 48- to 72-Hour New York Pizza Dough NATURALLY LEAVENED DOUGHS 127 Wild Yeast (Levain) Culture 130 Overnight Levain Pizza Dough SPECIALTY DOUGHS 134 Al Taglio Pizza Dough 136 Bar Pizza Dough 138 Gluten-Free Pizza Dough 141 CHAPTER 7 PIZZA RECIPES SAUCES 145 Basic Tomato Sauce, Two Ways 146 FWSY Sauce 147 Vodka Sauce 148 New York Pizza Sauce ITALIAN & ITALIAN-INSPIRED 150 Pizza Marinara 153 Pizza Margherita 156 The Ferdinando 158 Pomodoro Royale (with Cheese) 161 Prosciutto and Bufala 163 Mortadella and Pistachio Pizza 166 Zucchini Blossom Pizza 168 River Po Pizza 171 Carbonara Pizza 173 Pizza Bianca and Pizza Rossa NEW YORK & NEW YORK-INSPIRED 175 New York Cheese Pizza 177 Simple Tomato Pie 181 Meatball Pizza 183 A.J.'s Pie 184 Vodka Sauce and Sausage Pizza 187 Brooklyn Hot Honey Pie 189 Pepperoni, Mushroom, and Onion Pizza 192 Grandma Pie 195 Adam Kuban's "Love Supreme" Bar Pizza KEN'S ARTISAN PIZZA CLASSICS 197 Margherita and Arugula, Two Ways 200 Arrabiata Pizza 202 Prosciutto Pizza 204 Fennel Sausage and Onion Pizza 206 Spring Onion Pizza TRIFECTA FLATBREADS 209 Oregon Basil Pesto and Burrata Flatbread 211 Tarte Flambée 214 Nettle Pesto Flatbread With Morel Mushrooms VEGETABLES & JUST BECAUSE 217 The White Owl 221 Escarole Pizza 223 Delicata Squash Pizza 225 Butternut Squash Pizza 227 Artichoke and Bacon Pizza 230 Chanterelle and Garlic Pizza 233 The Tommy Habetz Pizza 235 The Pie Hole Skillet Pizza 237 Hawaiian Pizza 240 Raclette Pizza 242 Measurement Conversion Charts
Synopsis
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. 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., 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., 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.
LC Classification Number
TX770.P58.F675 2016
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