Pizza: Seasonal Recipes from Rome's Legendary Pizzarium

3,83 valoración promedio
( 24 valoraciones por Goodreads )
 
9780847840687: Pizza: Seasonal Recipes from Rome's Legendary Pizzarium
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-There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity.- Library Journal-I've been trying different pizza dough recipes, but what I've really been waiting for is the new book, in English, from Rome's phenomenal pizza master, Gabriele Bonci. Bonci is wildly inventive with his toppings, which are seasonal and change from day to day and week to week. I can see pizza parties every weekend as I work my way through this enticing book.- LA Times "There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." Library Journal"I've been trying different pizza dough recipes, but what I've really been waiting for is the new book, in English, from Rome's phenomenal pizza master, Gabriele Bonci. Bonci is wildly inventive with his toppings, which are seasonal and change from day to day and week to week. I can see pizza parties every weekend as I work my way through this enticing book." LA Times

Reseña del editor:

A fresh take on everyone's favorite food, straight from the "Michelangelo of dough" (Vogue). Yeast, flour, and water--from such humble ingredients rises a food that is for many an object of devotion. Here is a cookbook that reveals the secrets of the crust straight from the source in Italy. Gabriele Bonci, known throughout his country as the King of Pizza, operates a small pizzeria in Rome, where for the past ten years he has developed his signature style: making use of stone-milled farro flours, relying on the seasons to determine his unconventional topping combinations (he comes up with more than 1,500 each year), and inventing new techniques for sandwich pizza and fried pizza. The more than eighty recipes here (adapted for the American kitchen) will have pizza geeks' heads spinning: pizza with grilled peaches and chicory; potatoes, eggplant, and rosemary "ash"; asparagus, egg, and lemon; endive, olives, and anchovies. This is Roman-style pizza al taglio--rectangular with an airy, foccacia-like dough that can support an ample topping. Bonci details his process for making dough, including his own sourdough starter. Whether for the expert or novice baker, this book revolutionizes the concept of pizza and introduces flavor combinations that can apply throughout the kitchen.

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Bonci, Gabriele
Publicado por Rizzoli International Publications
ISBN 10: 0847840689 ISBN 13: 9780847840687
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Kennys Bookstore
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Descripción Rizzoli International Publications. Condición: New. Num Pages: 256 pages, 100 Colour. BIC Classification: 1DST; WBN. Category: (G) General (US: Trade). Dimension: 241 x 203 x 27. Weight in Grams: 964. . 2013. Hardcover. . . . . Books ship from the US and Ireland. Nº de ref. del artículo: V9780847840687

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Bonci, Gabriele
Publicado por Rizzoli International Publications (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
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Descripción Rizzoli International Publications, 2013. Condición: New. Num Pages: 256 pages, 100 Colour. BIC Classification: 1DST; WBN. Category: (G) General (US: Trade). Dimension: 241 x 203 x 27. Weight in Grams: 964. . 2013. Hardcover. . . . . . Nº de ref. del artículo: V9780847840687

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Bonci, Gabriele
Publicado por Rizzoli Intl Pubns (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
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Revaluation Books
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Descripción Rizzoli Intl Pubns, 2013. Hardcover. Condición: Brand New. 256 pages. 9.75x8.00x1.00 inches. In Stock. Nº de ref. del artículo: zk0847840689

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Bonci, Gabriele
Publicado por Rizzoli (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
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Save With Sam
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Descripción Rizzoli, 2013. Hardcover. Condición: New. Brand New!. Nº de ref. del artículo: VIB0847840689

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Bonci, Gabriele
Publicado por Rizzoli (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
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Murray Media
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Descripción Rizzoli, 2013. Hardcover. Condición: New. Never used!. Nº de ref. del artículo: P110847840689

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