Take pizza night to the next level with this essential guide to wood-fired cooking from Anthony Tassinello, chef at Berkeley, California's famed Chez Panisse restaurant.
"I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!" - Alice Waters, author of The Art of Simple Food and owner of Chez Panisse
Chef Anthony Tassinello has created the must-have cookbook for serving up homemade pizza with your wood-fired oven. From classics like Margherita Pizza to more elevated fare like Stinging Nettle and Chanterelle Mushroom Pizza, he walks you through the time-tested tradition of preparing-and savoring-the perfect pizza.
More than 85 recipes-Learn how to make basics like dough and sauce, popular pizzas like cheese and pepperoni, and unique flavor combos like artichoke and thyme, along with calzones, hand pies, focaccia, and beyond.
Get to know your oven-Find Anthony's tips and techniques for mastering your oven and taking advantage of everything wood-fired cooking has to offer.
Make it a pizza party-With a section on perfectly paired cocktails, refreshing side salads, and sample menus, you can create a night of food and fun your friends and family will never forget.
Transform simple ingredients into mouthwatering meals with the Essential Wood-Fired Pizza Cookbook.
Sprache
Verlagsort
Produkt-Hinweis
Fadenheftung
Gewebe-Einband
Maße
Höhe: 229 mm
Breite: 193 mm
Dicke: 28 mm
Gewicht
ISBN-13
979-8-88650-983-0 (9798886509830)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Anthony Tassinello has spent the last two decades cooking at the iconic Chez Panisse Restaurant in Berkeley, California. His passion for wood-fired cookery, baking, and pastry and cocktail culture keeps him busy all four seasons. He has foraged for wild mushrooms from Oregon to Italy, and was the foraging guide for author/food activist Michael Pollan in his acclaimed bestseller, The Omnivore's Dilemma. Anthony's work has appeared in the New York Times Magazine, SF Magazine, The Huffington Post, NPR, and numerous cookbooks. He lives in Northern California with his girlfriend Frances, her son Bruno, and their orange cat, Rooney.
