Franco Manca, Artisan Pizza to Make Perfectly at Home - Tapa dura
Every critic, blogger and Londoner has sung the praises of Franco Manca, whose pizzas are 'the best in Britain' (Observer). The owner, Giuseppe Mascoli, knows that the best pizza in Italy comes from Naples and therefore, as an expat Neopolitan himself, he has gone back to its roots, where making pizza is all about simple things (bread, tomato, cheese) and simple steps (make the dough, let it rise, flatten it, add topping, bake in the oven), all using the best ingredients to produce pizza of exceptional quality. Aimed at the home cook who doesn't have a traditional woodburning oven, Giuseppe has tailored his recipes so you can use a pizza stone or a heavy baking tray and still get great results., His famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 50-60 recipes with seasonal variations, plus chapters on fritti (fried starters) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and curing your meat. Without a doubt, this is the closest you'll come to the real deal in your home kitchen, and in your personal quest for perfect pizza.
"Sinopsis" puede pertenecer a otra edición de este libro.
Críticas:
'Franco Manca pizzas are the best in Britain'--William Skidelsky, The Observer
'[Giuseppe Mascoli's] recipes in Artisan Pizza are superb and his method foolproof.'--Stella magazine
'Cleverly, the discs are cooked in an iron frying pan on top of the stove (not in the oven) before they re blasted under the grill to create perfectly crisp bottoms and melty tops. From marinara to margherita, or courgette with ricotta, mint and basil, the balance of flavours was as fine-tuned as the bases[...]These are undoubtedly the best homemade pizzas I ve tried.' --Celia Plender, Time Out London
'London's Franco Manca restaurants serve up gorgeous sourdough pizzas. They use a wood-fired oven, which is sadly lacking in most homes, so this book describes a really easy method to achieve the same result without one. Alongside clear instructions for making the bases are a collection of great toppings.' ----BBC Good Food Magazine
Biografía del autor:
'[Giuseppe Mascoli's] recipes in Artisan Pizza are superb and his method foolproof.'--Stella magazine
'Cleverly, the discs are cooked in an iron frying pan on top of the stove (not in the oven) before they re blasted under the grill to create perfectly crisp bottoms and melty tops. From marinara to margherita, or courgette with ricotta, mint and basil, the balance of flavours was as fine-tuned as the bases[...]These are undoubtedly the best homemade pizzas I ve tried.' --Celia Plender, Time Out London
'London's Franco Manca restaurants serve up gorgeous sourdough pizzas. They use a wood-fired oven, which is sadly lacking in most homes, so this book describes a really easy method to achieve the same result without one. Alongside clear instructions for making the bases are a collection of great toppings.' ----BBC Good Food Magazine
Giuseppe Mascoli is the co-owner of the thriving pizza chain Franco Manca, with restaurants in Brixton, Chiswick, Clapham and Westfield. He also runs a successful wine supply company and owns Blacks, the Soho private members' club popular with journalists and artists. Bridget Hugo, his restaurateur partner, is a singer, artist, activist, and winner of the Young British Foodies 2012's 'New Best Alchemist of the Oven' for her Bread Bread bakery, which bakes for restaurants like Brunswick Cafe.
"Sobre este título" puede pertenecer a otra edición de este libro.
- EditorialKyle Books
- Año de publicación2013
- ISBN 10 0857832174
- ISBN 13 9780857832177
- EncuadernaciónTapa dura
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Descripción Hardcover. Condición: new. Hardcover. Every critic, blogger and Londoner has sung the praises of Franco Manca, whose pizzas are `the best in Britain (Observer). The owner, Giuseppe Mascoli, knows that the best pizza in Italy comes from Naples and therefore, as an expat Neopolitan himself, he has gone back to its roots, where making pizza is all about simple things (bread, tomato, cheese) and simple steps (make the dough, let it rise, flatten it, add topping, bake in the oven), all using the best ingredients to produce pizza of exceptional quality.Aimed at the home cook who doesnt have a traditional woodburning oven, Giuseppe has tailored his recipes so you can use a pizza stone or a heavy baking tray and still get great results. His famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 50-60 recipes with seasonal variations, plus chapters on fritti (fried starters) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and curing your meat. Without a doubt, this is the closest youll come to the real deal in your home kitchen, and in your personal quest for perfect pizza. Synopsis coming soon. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9780857832177
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