Rest In Pizza
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| Author | : Chris Cavender |
| Publisher | : Kensington Publishing Corp. |
| Total Pages | : 269 |
| Release | : 2012-12-01 |
| Genre | : Fiction |
| ISBN | : 0758287658 |
When a celebrity chef rolls into town—only to fall down dead—it’s up to the proprietors of a pizzeria to catch a killer in this small town cozy mystery. Cozy towns like Timber Ridge, North Carolina—the home of Eleanor Swift’s delectable pizzeria, A Slice of Delight—don’t take well to prima donna celebrities. So no one is pleased when TV host and famous chef Antonio Benet roars into town for a book signing. In short order, he manages to insult Eleanor, her saucy sister Maddy, and everyone else within earshot. But while Antonio’s antics are in poor taste, his murder is truly foul. While Eleanor may have had a motive, the investigation is piled high with suspects. Does Cindy the bookstore owner have some deep secrets to dish? Did Benet’s personal assistant have some secret pie-in-the-sky ambitions? And what about his producer, who may have soured to the star chef? With her freedom on the chopping block, Eleanor needs to deliver the real killer before she finds a knife in her back. Includes a delicious pizza recipe!
| Author | : Chris Cavender |
| Publisher | : Cozy Publishing |
| Total Pages | : 268 |
| Release | : 2021-07-09 |
| Genre | : Fiction |
| ISBN | : |
REST IN PIZZA by Chris Cavender (Pizza Lover’s Mystery Book 5) From the Pizza Lover’s Mysteries, first published by Kensington. Praise for The Pizza Lover’s Mysteries “Just like a pizza with all your favorite toppings, this series will satisfy even the most finicky cozy readers.” RT Book Reviews “Scrumptious…this entertaining series will continue to gain fans with its clever plotting and small town appeal.” RT Book Reviews “Pizza lovers will relish Cavender’s delightful first in a new cozy series.” Publisher’s Weekly “Cavender introduces a promising cast of characters.” Booklist “A delightful mystery—as filling as a big slice of warm pizza.” Armchair Detective “Saucy debut…with all the ingredients needed for an enjoyable treat” Lesa’s Book Critiques “Cavender is an ace at writing cozies.” Library Journal Rest In Pizza: Pizza 5 When Celebrity Chef Antonio Benet comes to town, he takes over the kitchen of A Slice of Delight and makes enemies wherever he goes. It’s no surprise when someone decides to get rid of the man, but what is amazing is the sheer number of folks who are suspects, including Eleanor and Maddy.
| Author | : Chris Cavender |
| Publisher | : Cozy Publishing |
| Total Pages | : 311 |
| Release | : 2021-07-09 |
| Genre | : Fiction |
| ISBN | : |
PEPPERONI PIZZA CAN BE MURDER by Chris Cavender (Pizza Lover’s Mystery Book 2) From the Pizza Lover’s Mystery Series, first published by Kensington. Praise for The Pizza Lover’s Mysteries “Pizza lovers will relish Cavender’s delightful first in a new cozy series.” Publisher’s Weekly “Cavender introduces a promising cast of characters.” Booklist “A delightful mystery—as filling as a big slice of warm pizza.” Armchair Detective “Saucy debut…with all the ingredients needed for an enjoyable treat” Lesa’s Book Critiques “Cavender is an ace at writing cozies.” Library Journal When deliveryman Greg Hatcher's brother is found murdered in the kitchen of A Slice of Delight, crime-solving sisters Suzanne and Maddy dig in to save their favorite employee!
| Author | : Marc Vetri |
| Publisher | : Ten Speed Press |
| Total Pages | : 274 |
| Release | : 2018-08-28 |
| Genre | : Cooking |
| ISBN | : 0399579230 |
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. “If you are serious about making pizza, buy every copy in the store.”—JIMMY KIMMEL 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.
| Author | : Liz Barrett |
| Publisher | : Voyageur Press (MN) |
| Total Pages | : 179 |
| Release | : 2014-09 |
| Genre | : Cooking |
| ISBN | : 0760345600 |
This book tells the story of how this beloved food became the apple of our collective eye-or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie-crust, sauce, spices, and much more-are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves.
| Author | : Jean Kyoung Frazier |
| Publisher | : Anchor |
| Total Pages | : 208 |
| Release | : 2020-06-09 |
| Genre | : Fiction |
| ISBN | : 0385545738 |
LAMBDA LITERARY AWARD FINALIST • An audacious and wryly funny coming-of-age story about a pregnant pizza delivery girl who becomes obsessed with one of her customers. Eighteen years old, pregnant, and working as a pizza delivery girl in suburban Los Angeles, our charmingly dysfunctional heroine is deeply lost and in complete denial. She's grieving the death of her father, avoiding her supportive mom and loving boyfriend, and flagrantly ignoring her future. Her world is further upended when she becomes obsessed with Jenny, a stay-at-home mother new to the neighborhood, who comes to depend on weekly deliveries of pickled-covered pizzas for her son's happiness. As one woman looks toward motherhood and the other toward middle age, the relationship between the two begins to blur in strange, complicated, and ultimately heartbreaking ways.
| 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.
| Author | : Ken Forkish |
| Publisher | : Ten Speed Press |
| Total Pages | : 258 |
| Release | : 2016-04-19 |
| Genre | : Cooking |
| ISBN | : 1607748398 |
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.
| Author | : Ken Forkish |
| Publisher | : Ten Speed Press |
| Total Pages | : 274 |
| Release | : 2012-09-18 |
| Genre | : Cooking |
| ISBN | : 1607742748 |
NEW YORK TIMES BESTSELLER • From Portland’s most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. In Flour Water Salt Yeast, Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere. Whether you’re a total beginner or a serious baker, Flour Water Salt Yeast has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you’re ready to take your baking to the next level, follow Forkish’s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet. Flour Water Salt Yeast is more than just a collection of recipes for amazing bread and pizza—it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker’s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread.
| Author | : Chris Cavender |
| Publisher | : Kensington Publishing Corp. |
| Total Pages | : 351 |
| Release | : 2011-10-24 |
| Genre | : Fiction |
| ISBN | : 0758277687 |
It’s a recipe for murder when a small town pizzeria gets an upper-crust competitor in this Southern cozy mystery by the author of A Slice of Murder. Though it's a crisp and cool October in Timber Ridge, North Carolina, Eleanor Swift is warm and cozy in her scrumptious pizzeria, A Slice of Delight. But she feels a shiver when snooty Judson Sizemore blows into town to open a high-end rival featuring gourmet, wood-fired pies. And the rivalry takes a chilling turn when Judson is found murdered right before his grand opening—and right after making a scene at Eleanor’s eatery. Now Eleanor and her saucy sister Maddy are the prime suspects. As Eleanor digs for clues to prove their innocence, she discovers that Judson had plenty more to hide than his secret sauce recipe. And as she gets closer to uncovering the real killer, life in Timber Ridge heats up like Maddy's five-alarm Volcano pie . . . Includes a delicious pizza recipe! "Cavender is an ace at writing cozies." —Library Journal
