Craft Pizza
Homemade Classic, Sicilian and Sourdough Pizza, Calzone and Focaccia
Seiten
2020
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-194-6 (ISBN)
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-194-6 (ISBN)
Recreate the tastes of Italy with over 65 delizioso recipes for pizza, calzone, focaccia and more – buon appetito!
Hailing from the sunny south of Italy, and quickly popularised around the world, pizza is undoubtedly a fast-food favourite. Now more popular than ever with the rise of ‘craft’ creations, its versatility of tastes, toppings and types of bread, means that everyone can share in a slice of the action, and Craft Pizza will show you how. Without the need for elaborate equipment, you’ll be shown it’s possible that – with just the most basic, fresh ingredients – you, too, can make luscious handmade pizzas, calzones and focaccias. If you’re a fan of the classics you’ll find recipes for a Margherita, Stromboli or Pizza Piccante but, if you fancy something a little different, why not put your hand to the Pulled Pork Calzone or the Truffled Breakfast Focaccia.
Once you master the basics of the pizza doughs and sauces, you’ll be amazed at how this popular dish is wonderfully easy to make, always tasty to eat and guaranteed to transport you to the vibrant streets of Italy – you’ll want every night to be ‘pizza night’!
Hailing from the sunny south of Italy, and quickly popularised around the world, pizza is undoubtedly a fast-food favourite. Now more popular than ever with the rise of ‘craft’ creations, its versatility of tastes, toppings and types of bread, means that everyone can share in a slice of the action, and Craft Pizza will show you how. Without the need for elaborate equipment, you’ll be shown it’s possible that – with just the most basic, fresh ingredients – you, too, can make luscious handmade pizzas, calzones and focaccias. If you’re a fan of the classics you’ll find recipes for a Margherita, Stromboli or Pizza Piccante but, if you fancy something a little different, why not put your hand to the Pulled Pork Calzone or the Truffled Breakfast Focaccia.
Once you master the basics of the pizza doughs and sauces, you’ll be amazed at how this popular dish is wonderfully easy to make, always tasty to eat and guaranteed to transport you to the vibrant streets of Italy – you’ll want every night to be ‘pizza night’!
Maxine Clark is a leading food writer and a gifted cooking teacher. She has taught in well-known cooking schools, such as Leith’s in London, and has taught at Alistair Little’s Tasting Places in Sicily and Tuscany. While in Italy, she has collected recipes that best display its strong and sunny flavours, and teaches them to students from all over the world. Her work regularly appears in magazines and newspapers such as BBC Good Food and Food and Travel.
| Erscheinungsdatum | 31.12.2019 |
|---|---|
| Zusatzinfo | 150 col photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 170 x 210 mm |
| Gewicht | 566 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-78879-194-0 / 1788791940 |
| ISBN-13 | 978-1-78879-194-6 / 9781788791946 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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