Patio Pizzeria
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| Author | : Karen Adler |
| Publisher | : Running Press Adult |
| Total Pages | : 242 |
| Release | : 2014-04-22 |
| Genre | : Cooking |
| ISBN | : 0762451793 |
When the weather's warm, cooking outside on the grill is no chore. To broaden your grill-marked possibilities beyond chicken and steak, give pizza a whirl. Authors Karen Adler and Judith Fertig walk you through all the steps of preparing the perfect homemade pizza, and then cooking it on a hot grill. It's easy: smaller pizzas go directly onto the grates, cooking in a flash. Larger pizzas can go onto pizza stones or into pizza oven attachments built for gas or charcoal grills. And of course, the vegetable and meat toppings can be cooked on the grill, too, for a fully al fresco meal. Adler and Fertig even suggest grilled salads and sides to round out your meal, using up garden-fresh produce in the process! With 100 versatile and easy recipes for flatbreads, bruschetta, and panini, and more, you can choose from the classic Pepperoni and Mushroom Pizza with a Kiss of Smoke and Spinach Artichoke Pizza with Wood Smoke, to the more exotic Thai Shrimp Pizza with Coconut and Chiles or Lebanese Flatbread with Feta, Za'atar, and Chives, as well as gluten-free and vegan twists. Put pizza on the menu (and on the grill) tonight!
| Author | : Joe Beddia |
| Publisher | : Abrams |
| Total Pages | : 350 |
| Release | : 2017-04-18 |
| Genre | : Cooking |
| ISBN | : 1683350197 |
Follow the man behind Philadelphia’s celebrated Pizzeria Beddia as he takes you through the pizza-making process—from the dough to the sauce to the cheese. Joe Beddia’s pizza is old school—it’s all about the dough, sauce, cheese, and baking basics. And now, he’s offering his methods and recipes in a cookbook that’s anything but old school, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained Beddia’s pizzeria a cult following, alongside brand new recipes like: Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza Bintje Potato with Cream and Rosemary Speck, Collard Greens, Fontina, and Cream Roasted Corn with Heirloom Cherry Tomato and Basil Breakfast Pizza with Sausage, Eggs, Spinach, and Cream 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. “I will never forgive my parents for not sending me to Pizza Camp.” —Jimmy Kimmel, comedian/pizza eater “Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.” —Michael Solomonov, James Beard Award–winning chef and author
| Author | : Tim Hull |
| Publisher | : Moon Travel |
| Total Pages | : 738 |
| Release | : 2024-07-30 |
| Genre | : Travel |
| ISBN | : |
Vast open spaces, dreamy canyons, and colorful culture: experience it all with Moon Arizona & the Grand Canyon. Inside you'll find: Flexible itineraries from a Grand Canyon adventure to two weeks exploring the whole state The best road trips in Arizona, including historic Route 66 and scenic byways The top hikes, whether you're looking for treks near Phoenix or Tucson, a multi-day expedition into the depths of the Grand Canyon, or trails in Red Rock Country, complete with distance, duration, difficulty level, and elevation gain Can't-miss highlights and unique experiences: Discover hidden streams on a hike through high-desert forests or find the best spots to hit the slopes in winter. Visit Ancestral Puebloan cliff cities and learn about Arizona's indigenous cultures or stroll through charming historic towns. Marvel at the red rock cliffs around Sedona, watch your favorite MLB team play during Spring Training, and sample Southwest cuisine from spicy enchiladas to Sonoran hot dogs Expert insight from Arizona local Tim Hull on when to go, where to stay, and how to get around, including detailed coverage of gateway cities to the Grand Canyon and sustainable travel tips Full-color photos and detailed maps throughout Practical background on Arizona's landscape, climate, wildlife, and culture Find your adventure with Moon Arizona & the Grand Canyon. Seeing more of the Southwest? Check out Moon New Mexico or Moon Phoenix, Scottsdale & Sedona. Hitting the road? Try Moon Southwest Road Trip or Moon Route 66 Road Trip. About Moon Travel Guides: Moon was founded in 1973 to empower independent, active, and conscious travel. We prioritize local businesses, outdoor recreation, and traveling strategically and sustainably. Moon Travel Guides are written by local, expert authors with great stories to tell—and they can't wait to share their favorite places with you. For more inspiration, follow @moonguides on social media.
| Author | : Sean Harvey |
| Publisher | : Penguin |
| Total Pages | : 420 |
| Release | : 2008-12 |
| Genre | : Travel |
| ISBN | : 1858288118 |
Explores every corner of the Caribbean's popular destination Dominican Republic, from the largest resort areas to secluded hideaways in the undeveloped hinterlands. This guide includes colour sections highlighting adventure sports - from kite-boarding to mountain climbing - and Dominican music.
| Author | : Sean Harvey |
| Publisher | : Rough Guides |
| Total Pages | : 434 |
| Release | : 2002 |
| Genre | : Travel |
| ISBN | : 9781858289120 |
The Rough Guides series contain full color photos, three maps in one, and arewaterproof and tearproof. They contain thousands of keyed listings and brightnew graphics.
| Author | : Ori Menashe |
| Publisher | : Ten Speed Press |
| Total Pages | : 338 |
| Release | : 2018-10-30 |
| Genre | : Cooking |
| ISBN | : 0399580913 |
This debut cookbook from L.A.'s phenomenally popular Bestia restaurant features rustic Italian food that is driven by intense flavors, including house-made charcuterie, pizza and pasta from scratch, and innovative desserts inspired by home-baked classics. IACP AWARD FINALIST Since opening in downtown Los Angeles in 2012, Bestia has captivated diners with its bold, satisfying, and flavor-forward food served in a festive, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display. Rooted in the flavors and techniques of Italian regional cooking, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, tomato, greens, and preserved lemon; and agnolotti made with cacao pasta dough. Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.
| Author | : Ruth Gresser |
| Publisher | : Quarry Books |
| Total Pages | : 160 |
| Release | : 2014-02-01 |
| Genre | : Cooking |
| ISBN | : 1610588975 |
DIVWith help from Kitchen Workshop—Pizza you’ll be a pizza expert in no time! This easy-to-navigate book is a complete curriculum for making your own pizza using a regular home oven. Level 1 contains lessons on how to make different crusts, including New York, Chicago, Neapolitan, whole grain, and gluten free. You’ll also learn a variety of tomato sauces, from slow cooked, to chunky, to roasted. Top them off with the right cheese, be it shredded mozzarella, Pecorino, or vegan mozzarella. Level 2 introduces you to the Italian standards: Margherita, Marinara, Quattro Formaggio—there’s even a calzone recipe! Put a twist on your pie with the creative innovations in Level 3: how about a Moroccan or shrimp pizza? And finally, design your own pie in Level 4, with lessons on sauces, proteins, vegetables, and accents./divDIV From dough to delicious, Kitchen Workshop—Pizza is sure to inspire both novice and expert home chefs in the timeless tradition of pizza making./div
| Author | : |
| Publisher | : |
| Total Pages | : 1580 |
| Release | : 2008 |
| Genre | : Restaurants |
| ISBN | : |
| Author | : |
| Publisher | : |
| Total Pages | : 768 |
| Release | : 2010 |
| Genre | : Pizza |
| ISBN | : |
| Author | : Dan Richer |
| Publisher | : Hachette UK |
| Total Pages | : 288 |
| Release | : 2021-11-09 |
| Genre | : Cooking |
| ISBN | : 031646239X |
NEW YORK TIMES BESTSELLER • Learn to make artisan pizza the American way in this accessible, informative guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. With The Joy of Pizza, you’ll make the best pizza of your life. Dan Richer has devoted his career to discovering the secrets to a transcendent pie. The pizza at his restaurant, Razza, is among the best one can eat in the United States, if not the world. Now, Richer shares all he has learned about baking pizza with a crisp, caramelized rim; a delicate, floral-scented crumb; and a luscious combination of sauce, cheese, and toppings that gets as close to perfection as any mortal may dare. You’ll learn how to make Razza specialties such as: Jersey Margherita, a new classic improving on Neapolitan tradition Meatball Pizza, the first time Richer has shared the recipe for Razza’s legendary meatballs Project Hazelnut, pairing the rich flavor of the nuts with honey and mozzarella Santo, topped with caramelized fennel sausage and drizzled with chile oil Pumpkin Pie, a cold-weather pie with roasted pumpkin, ricotta salata, and caramelized onions And many more inventive and seasonal pizzas, from Funghi (mushroom) and Montagna (arugula and speck) to Bianca (white pizza) and Rossa (vegan tomato pie) Suited to beginning home bakers and professionals alike, these crusts begin with store-bought yeast as well as sourdough starter. Richer shows how to achieve top results in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The Joy of Pizza is rich with step-by-step photography, links to instructional videos, and portraits of every pizza before and after it meets the heat of the oven—so you’ll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.
