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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone
SKU:
9780399579226
shipping_info:
Arriving in 4-10 business days
Publisher:
Ten Speed Press
Product Name:
Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone
Author:
Marc Vetri
Language:
English
Format:
Hardcover
Publication Date:
08/28/2018
ISBN:
0399579222
Pages:
272
SKU:
9780399579226
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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.
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.
The book, Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [Bulk, Wholesale, Quantity] ISBN# 9780399579226 in Hardcover by Marc Vetri;David Joachim may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.
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.
The book, Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [Bulk, Wholesale, Quantity] ISBN# 9780399579226 in Hardcover by Marc Vetri;David Joachim may be ordered in bulk quantities. Minimum starts at 25 copies. Availability based on publisher status and quantity being ordered.
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