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Author: Chris Bianco
Publisher: HarperCollins
ISBN: 0062224387
Category : Cooking
Languages : en
Pages : 383
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Book Description
Finalist for the Gourmand Awards (Italian category) "The road to pizza Nirvana goes through Phoenix...it just might be the best pizza in America." -Ed Levine, New York Times When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes. Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.
Author: Chris Bianco
Publisher: HarperCollins
ISBN: 0062224387
Category : Cooking
Languages : en
Pages : 383
Get Book Here
Book Description
Finalist for the Gourmand Awards (Italian category) "The road to pizza Nirvana goes through Phoenix...it just might be the best pizza in America." -Ed Levine, New York Times When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes. Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.
Author: Alice Waters
Publisher: Random House
ISBN: 0679755365
Category : Cooking
Languages : en
Pages : 225
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Book Description
This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate. Alice Waters, whom Craig Claiborne has called “that great American rarity, a deservely celebrated native-born chef,” gives us here the extraordinary pastas, pizzas, and calzones that she serves in her famous Chez Panisse restaurant in Berkley, California. Based on the freshest and best seasonal ingredients, every recipe is bursting with flavor and unexpected combinations. Inspired as much by Providence as by Italy, these recipes reveal Chez Panisse's strong Mediterranean affinities, not only in the choice of ingredients, but also in the combinations that make them so tantalizing. Chez Panisse Pasta, Pizza & Calzone will send cooks from the garden to the kitchen, rejoicing in the bounty of nature and in miraculous transformations of fresh, beautiful ingredients into tantalizing meals. Praise for Chez Panisse Pasta, Pizza & Calzone “After reading Alice Water's new book, I'm ready to proclaim her a culinary oracle. She dazzles me—the things she does with garden-fresh ingredients, the unexpected and wonderful results she obtains. This is a glorious book by a great chef.”—Paula Wolfert “These recipes are fun to read, a good combination of the tried and true and the extrasensory perception that is almost a trademark of Alice's cooking. I especially like havuing the four seasonal sections in which the accent is on what is fresh then. The fruits and herbs and everything else that goes on the table are of that one special time in the year.”—M.F.K. Fisher “Pizza? What an odd, ordinary thing for one of America's most respected establishments to put on the menu. When the pizza came and I tasted it, I saw what Alice Waters was about: the ordinary made extraordinary by the use of fine unusual ingredients—in this case girolles in a general creaminess, spiked with a little Parmesan and onion—put together by a skillful and unusual taste.”—Jane Grigson
Author: Franco La Cecla
Publisher: Paradigm
ISBN:
Category : Cooking
Languages : en
Pages : 170
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Book Description
Pasta and pizza, in all their infinitely delicious and universally appealing varieties, are inextricably connected to Italian identity. These familiar foods not only represent Italy's culinary traditions, according to anthropologist Franco La Cecla, they have unified the Italian people and spread Italian culture worldwide. Pasta and Pizza tells the story of how cuisine born in the south of Italy during the Arab conquest became a foundation for the creation of a new nation. As La Cecla shows, this process intensified as millions of Italians immigrated to the Americas: it was abroad that pasta and pizza became synonymous with being Italian, and the foods' popularity grew as the Italian presence expanded in American culture. More than literature, art, or even language, food serves as a strong cultural rallying point for the Italian people and a way to disseminate Italian traditions worldwide. Available for the first time in English translation, La Cecla's lively and accessible study will be of interest to a wide range of readers, from social theorists to avid foodies.
Author: Rhee, Chungah
Publisher: Time Inc. Books
ISBN: 0848751434
Category : Cooking
Languages : en
Pages : 420
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Book Description
The debut cookbook by the creator of the wildly popular blog Damn Delicious proves that quick and easy doesn't have to mean boring.Blogger Chungah Rhee has attracted millions of devoted fans with recipes that are undeniable 'keepers'-each one so simple, so easy, and so flavor-packed, that you reach for them busy night after busy night. In Damn Delicious, she shares exclusive new recipes as well as her most beloved dishes, all designed to bring fun and excitement into everyday cooking. From five-ingredient Mini Deep Dish Pizzas to no-fuss Sheet Pan Steak & Veggies and 20-minute Spaghetti Carbonara, the recipes will help even the most inexperienced cooks spend less time in the kitchen and more time around the table.Packed with quickie breakfasts, 30-minute skillet sprints, and speedy takeout copycats, this cookbook is guaranteed to inspire readers to whip up fast, healthy, homemade meals that are truly 'damn delicious!'
Author: Francesco Buscemi
Publisher:
ISBN: 9781789384062
Category :
Languages : en
Pages : 170
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Book Description
The history of Italy since the mid-1950s retold through the lens of food television. In this dynamic interdisciplinary study at the intersection of food studies, media studies, and politics, Francesco Buscemi explores the central role of food in Italian culture through a political history of Italian food on national television. A highly original work of political history, the book tells the story of Italian food television from a political point of view: from the pioneering shows developed under strict Catholic control in the 1950s and 1960s to the left-wing political twists of the 1970s, the conservative riflusso or resurgence of the 1980s, through the disputed Berlusconian era, and into the contemporary rise of the celebrity chef. Through this lively and engaging work, we learn that cooking spaghetti in a TV studio is a political act, and by watching it, we become citizens.
Author: Evan Kleiman
Publisher: William Morrow Cookbooks
ISBN: 9780688172299
Category : Cooking
Languages : en
Pages : 256
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Book Description
Offers two hundred recipes for fresh pizzas, focaccia, tarts, breads, snacks, and pastas
Author: Brittany Williams
Publisher: Harmony
ISBN: 0525577246
Category : Cooking
Languages : en
Pages : 241
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Book Description
THE INSTANT NATIONAL BESTSELLER • Brittany Williams lost more than 125 pounds using her Instant Pot® and making all her meals from scratch. Now she shares 125 quick, easy, and tasty whole food recipes that can help you reach your weight loss goals, too! Brittany Williams had struggled with her weight all her life. She grew up eating the standard American staples—fast, frozen, fried, and processed—and hit a peak weight of 260 pounds. When her 4-year-old daughter’s autoimmune disease was alleviated by a low-sugar, dairy-free, grain-free, whole-food-based diet, Brittany realized she owed her own body the same kind of healing. So on January 1, 2017, she vowed to make every meal for a year from scratch, aided by her Instant Pot®. She discovered that the versatility, speed, and ease of the electric pressure cooker made creating wholesome, tasty, family-satisfying meals a breeze, usually taking under thirty minutes. Not only did the family thrive over the course of the year, Brittany lost an astonishing 125 pounds, all documented on her Instant Loss blog. Illustrated with gorgeous photography, Instant Loss Cookbook shares 125 recipes and the meal plan that Brittany used for her own weight loss, 75% of which are recipes for the Instant Pot® or other multicooker. These recipes are whole food-based with a spotlight on veggies, mostly dairy and grain-free, and use ingredients that you can find at any grocery store. The clearest guide to navigating your Instant Pot® or other multicooker that you’ll find, Instant Loss Cookbook makes healthy eating convenient—and that’s the key to sustainable weight loss.
Author: Danielle Walker
Publisher: Ten Speed Press
ISBN: 1607749432
Category : Cooking
Languages : en
Pages : 354
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Book Description
NEW YORK TIMES BESTSELLER • 125 recipes for grain-free, dairy-free, and gluten-free comfort food dishes for holidays and special occasions NAMED ONE OF THE FIVE BEST GLUTEN-FREE COOKBOOKS OF ALL TIME BY MINDBODYGREEN When people adopt a new diet for health or personal reasons, they worry most about the parties, holidays, and events with strong food traditions, fearing their fond memories will be lost along with the newly eliminated food groups. After suffering for years with a debilitating autoimmune disease and missing many of these special occasions herself, Danielle Walker has revived the joy that cooking for holidays can bring in Danielle Walker's Against All Grain Celebrations, a collection of recipes and menus for twelve special occasions throughout the year. Featuring a variety of birthday cakes, finger foods to serve at a baby or bridal shower, and re-creations of backyard barbecue standards like peach cobbler and corn bread, Danielle includes all of the classics. There’s a full Thanksgiving spread—complete with turkey and stuffing, creamy green bean casserole, and pies—and menus for Christmas dinner; a New Year's Eve cocktail party and Easter brunch are covered, along with suggestions for beverages and cocktails and the all-important desserts. Recipes can be mixed and matched among the various occasions, and many of the dishes are simple enough for everyday cooking. Stunning full-color photographs of every dish make browsing the pages as delightful as cooking the recipes, and beautiful party images provide approachable and creative entertaining ideas. Making recipes using unfamiliar ingredients can cause anxiety, and while trying a new menu on a regular weeknight leaves some room for error, the meal simply cannot fail when you have a table full of guests celebrating a special occasion. Danielle has transformed her most cherished family traditions into trustworthy recipes you can feel confident serving, whether you’re hosting a special guest with food allergies, or cooking for a crowd of regular grain-eaters.
Author: Anne Hildyard
Publisher: Booksales
ISBN: 9780785808510
Category : Cooking, Mediterranean
Languages : en
Pages : 0
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Book Description
Enjoy the finest cuisine of the Mediterranean with full color photos and hundreds of creative recipes. Sumptuously designed to make your Mediterranean fantasies come to life with each recipe. Almost like being at a sun-drenched trattoria along the coast.
Author: Wolfgang Puck
Publisher: Random House (NY)
ISBN: 9780679438878
Category : Cookery (Pasta)
Languages : en
Pages : 0
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Book Description
Shares secrets for preparing pasta and pizza, covering the basics, from sauce preparation to soups, and offering a collection of recipes that emphasize fresh foods.
