The 50 Best Pizzas in the World PDF Download
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Author: Honey Zisman
Publisher: Macmillan
ISBN: 9780312206321
Category : Cooking
Languages : en
Pages : 132
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Book Description
This family-friendly cookbook, featuring 50 contest-winning recipes, dishes up pizza pies for a range of tastes--from traditional to exotic.
Author: Honey Zisman
Publisher: Macmillan
ISBN: 9780312206321
Category : Cooking
Languages : en
Pages : 132
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Book Description
This family-friendly cookbook, featuring 50 contest-winning recipes, dishes up pizza pies for a range of tastes--from traditional to exotic.
Author: Jeffrey Merrihue
Publisher: History & Science Behind the W
ISBN: 9781543959130
Category : Cooking
Languages : en
Pages : 0
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Book Description
The History and Science Behind the World's Best Pizza is a concise summary of everything you need to know about the world's very finest pizza. The history section will give you a taste of the colorful and entertaining development of pizza as it spread from ancient Rome to Naples and then around the world. The science section describes in detail each of the ingredients of the pizza making process. This will enable readers to understand and enjoy pizza even more if that is even possible. The final section reviews the best pizzerias in the world and their role in pizza becoming the world's favorite food. The author founded XtremeFoodies.com, has eaten at every World's 50 Best Restaurant since 2005 and has visited all 50 pizzerias mentioned in this book. This book is the first in a series about The History and Science Behind the World's Favorite Foods
Author: Steve Dolinsky
Publisher: Northwestern University Press
ISBN: 081014428X
Category : Cooking
Languages : en
Pages : 313
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Book Description
"The Ultimate Guide to Chicago Pizza: A History of Squares & Slices in the Windy City takes on Chicago pizza and its histories, zeroing in on the city proper, legendary places and chef and signature styles"--
Author: Honey Zisman
Publisher: Macmillan
ISBN: 9780312253813
Category : Cooking
Languages : en
Pages : 164
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Book Description
The irresistible winners of a nationwide contest.
Author: Daniel Young
Publisher: Phaidon Press
ISBN: 9780714871165
Category : Cooking
Languages : en
Pages : 0
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Book Description
Over 1,000 food experts and aficionados from around the world reveal their insider tips on finding a perfect slice of pizza From the publishers of the bestselling Where Chefs Eat comes the next food-guide sensation on the most popular dish - pizza! The world over, people want the inside scoop on where to get that ultimate slice of pizza. With quotes from chefs, critics, and industry experts, readers will learn about secret ingredients, special sauces, and the quest for the perfect crust. The guide includes detailed city maps, reviews, key information and honest comments from the people you’d expect to know. Featuring more than 1,700 world-wide pizzerias, parlours, and pizza joints listed. All you need to know - where to go, when to go, and what to order.
Author: Tony Gemignani
Publisher: Ten Speed Press
ISBN: 1607746050
Category : Cooking
Languages : en
Pages : 322
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Book Description
A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Author: Anthony Falco
Publisher: Abrams
ISBN: 1647002907
Category : Cooking
Languages : en
Pages : 410
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Book Description
In his comprehensive first book, legendary pizza czar Anthony Falco teaches you everything you need to know to make pizza wherever you are, drawing from his singular experience opening pizzerias around the globe If there’s one thing the entire world can agree on, it’s pizza. It just might be the world’s favorite food. In every climate, in every region, in every kind of kitchen, there’s pizza to be had, infused with local flavor. In this definitive book, filled with hacks, tips, and secret techniques never before shared, International Pizza Consultant Anthony Falco brings the world of pizza to your kitchen, wherever you are. After eight years at the famous Brooklyn restaurant Roberta’s, culminating with his position as Pizza Czar, Falco pivoted from the New York City food scene to the world, traveling to Brazil, Colombia, Kuwait, Panama, Canada, Japan, India, Thailand, and all across the United States. His mission? To discover the secrets and spread the gospel of making the world’s favorite food better. Now the planet’s leading expert pizza consultant, he can make great pizza 8,000 feet above sea level in Bogotá or in subtropical India, and he can certainly help you do it at home. An exhaustive resource for absolutely any pizza cook, teaching mastery of the classics and tricks of the trade as well as completely unique takes on styles and recipes from around the globe, Pizza Czar is here to help you make world-class pizza from anywhere on the map. Important Note: For a correction to the extra-virgin olive oil quantity in the recipe for Thin & Crispy Dough on page 57, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/* For corrections to the recipes for Thin & Crispy Dough on page 57 and Garlic, Caramelized Onion, Anchovy, and Breadcrumb Sicilian Pizza page 124, and for instructions on using this book without a sourdough starter, see https://www.abramsbooks.com/errata/craft-errata-pizza-czar/*
Author: Steve Dolinsky
Publisher: Northwestern University Press
ISBN: 0810137755
Category : Cooking
Languages : en
Pages : 477
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Book Description
There are few things that Chicagoans feel more passionately about than pizza. Most have strong opinions about whether thin crust or deep-dish takes the crown, which ingredients are essential, and who makes the best pie in town. And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city's seventy-seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. With so many pizzerias, it would seem impossible to determine the best of the best. Enter renowned Chicago-based food journalist Steve Dolinsky! In Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger–inducing testament to Dolinsky's passion for great, unpretentious food. This user-friendly guide is smartly organized by location, and by the varieties served by the city's proud pizzaioli–including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. Pizza City also includes Dolinsky's "Top 5 Pizzas" in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike.
Author:
Publisher:
ISBN:
Category : Books
Languages : en
Pages : 1520
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Book Description
Vols. 8-10 of the 1965-1984 master cumulation constitute a title index.
Author: Maria Angela Capello
Publisher: Springer Nature
ISBN: 3030594335
Category : Business & Economics
Languages : en
Pages : 331
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Book Description
This book is a compilation of very personal approaches to mentoring and sponsoring, breaking the stereotypes of seniority, age or experience. The authors have provided a platform to understand that mentoring and especially sponsoring are in fact a win-win relation, in which both sides, mentors and mentees; and sponsors and sponsored individuals learn from each other, enhancing their career paths. How they managed to create a growth space for themselves and their teams through mentoring and sponsoring, is a story of professional leadership. They shared a privileged outlook to understand the root causes of barriers, as well as to envision plausible solutions for difficult career crossroads, in which mentorship or sponsoring was key to steer step changes. The authors propose not only their vision, but a remarkable collection of unfiltered interviews with young and renown professionals in many sectors, from photography to music, research, sports, energy, and more, completing a vision of what is key for both sides of the equation pertinent to mentoring and sponsoring: the givers and the receivers. They explain what is needed to gain the most out of the mentoring and sponsoring loops, with their own career stories. Success is supported by many factors, in which the most important are the technical competency and performance aligned with resilience. However, in the long path of a career, mentors and particularly sponsors play a foundational and frequently a changing-life role, improving our perspective or triggering reflections and actions that benefitted our journeys at work and in life. This book provides insights on what works for an effective mentoring and sponsoring process. It is useful for all professionals, especially those starting their career journeys.
