Gabriele Bonci Pizza

ISBN 13: 9780847840687

Pizza

3,86 valoración promedio
( 22 valoraciones por Goodreads )
 
9780847840687: Pizza
Críticas:

"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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1.

Gabriele Bonci
Editorial: Rizzoli International Publications 2013-10-15 (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 5
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Chiron Media
(Wallingford, Reino Unido)
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Descripción Rizzoli International Publications 2013-10-15, 2013. Hardcover. Estado de conservación: New. Nº de ref. de la librería NU-GRD-05045633

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Bonci, Gabriele
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Cantidad: 5
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GreatBookPrices
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Descripción Estado de conservación: New. Nº de ref. de la librería 19715114-n

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3.

Gabriele Bonci
Editorial: Rizzoli International Publications, United States (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 10
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The Book Depository
(London, Reino Unido)
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Descripción Rizzoli International Publications, United States, 2013. Hardback. Estado de conservación: New. 244 x 206 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAJ9780847840687

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4.

Gabriele Bonci
Editorial: Rizzoli International Publications, United States (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository US
(London, Reino Unido)
Valoración
[?]

Descripción Rizzoli International Publications, United States, 2013. Hardback. Estado de conservación: New. 244 x 206 mm. Language: English . Brand New Book. 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. Nº de ref. de la librería AAJ9780847840687

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5.

BONCI, GABRIELE
Editorial: Penguin Random House
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Cantidad: > 20
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INDOO
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Descripción Penguin Random House. Estado de conservación: New. Brand New. Nº de ref. de la librería 0847840689

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Bonci, Gabriele
ISBN 10: 0847840689 ISBN 13: 9780847840687
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Paperbackshop-US
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Descripción 2013. HRD. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Nº de ref. de la librería VR-9780847840687

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7.

Bonci, Gabriele
Editorial: Rizzoli International Publications (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: > 20
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Valoración
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Descripción Rizzoli International Publications, 2013. Estado de conservación: 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. de la librería V9780847840687

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8.

Gabriele Bonci
Editorial: Rizzoli International Publications
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 3
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THE SAINT BOOKSTORE
(Southport, Reino Unido)
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Descripción Rizzoli International Publications. Hardback. Estado de conservación: new. BRAND NEW, Pizza: Seasonal Recipes from Rome's Legendary Pizzarium, Gabriele Bonci, 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. Nº de ref. de la librería B9780847840687

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9.

Gabriele Bonci
Editorial: Rizzoli International Publications 2013-10-15 (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 5
Librería
Chiron Media
(Wallingford, Reino Unido)
Valoración
[?]

Descripción Rizzoli International Publications 2013-10-15, 2013. Hardcover. Estado de conservación: New. Nº de ref. de la librería NU-MAR-00031612

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10.

Bonci, Gabriele
Editorial: Rizzoli International Publications
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: > 20
Librería
Kennys Bookstore
(Olney, MD, Estados Unidos de America)
Valoración
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Descripción Rizzoli International Publications. Estado de conservación: 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. de la librería V9780847840687

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