Pizza: Seasonal Recipes from Rome's Legendary Pizzarium

3,8 valoración promedio
( 20 valoraciones por GoodReads )
 
9780847840687: Pizza: Seasonal Recipes from Rome's Legendary Pizzarium
Review:

"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"

From the Publisher:

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.

"Sobre este título" puede pertenecer a otra edición de este libro.

Los mejores resultados en AbeBooks

1.

Bonci, Gabriele
Editorial: Rizzoli International Publications, United States (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 10
Librería
The Book Depository
(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

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 18,87
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a España
Destinos, gastos y plazos de envío

2.

Bonci, Gabriele
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

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 19,24
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Reino Unido a España
Destinos, gastos y plazos de envío

3.

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

Descripción Rizzoli International Publications 2013-10-15, 2013. Estado de conservación: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely. Nº de ref. de la librería NU-GRD-05045633

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 16,16
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,39
De Reino Unido a España
Destinos, gastos y plazos de envío

4.

Bonci, Gabriele
Editorial: Rizzoli International Publications (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 18
Librería
Valoración
[?]

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

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 20,25
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Irlanda a España
Destinos, gastos y plazos de envío

5.

Bonci, Gabriele
Editorial: Rizzoli International Publications
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 3
Librería
THE SAINT BOOKSTORE
(Southport, Reino Unido)
Valoración
[?]

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

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 13,28
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 7,87
De Reino Unido a España
Destinos, gastos y plazos de envío

6.

Bonci, Gabriele
Editorial: Rizzoli International Publications
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 18
Librería
Kennys Bookstore
(Olney, MD, Estados Unidos de America)
Valoración
[?]

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

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 21,98
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Estados Unidos de America a España
Destinos, gastos y plazos de envío

7.

Bonci, Gabriele
Editorial: Rizzoli International Publications 2013-10-15, New York (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 5
Librería
Blackwell's
(Oxford, OX, Reino Unido)
Valoración
[?]

Descripción Rizzoli International Publications 2013-10-15, New York, 2013. hardback. Estado de conservación: New. Nº de ref. de la librería 9780847840687

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 18,22
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 3,96
De Reino Unido a España
Destinos, gastos y plazos de envío

8.

Bonci, Gabriele
Editorial: Rizzoli International Publicatio (2013)
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 12
Librería
Green Books
(Wicklow, Irlanda)
Valoración
[?]

Descripción Rizzoli International Publicatio, 2013. Hardcover. Estado de conservación: New. Brand New Book. Shipping: Once your order has been confirmed and payment received, your order will then be processed. The book will be located by our staff, packaged and despatched to you as quickly as possible. From time to time, items get mislaid en route. If your item fails to arrive, please contact us first. We will endeavour to trace the item for you and where necessary, replace or refund the item. Please do not leave negative feedback without contacting us first. All orders will be dispatched within two working days. If you have any quesions please contact us. Nº de ref. de la librería V9780847840687

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 17,24
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 5,00
De Irlanda a España
Destinos, gastos y plazos de envío

9.

Bonci, Gabriele
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Tapa dura Cantidad: 12
Librería
Ria Christie Collections
(Uxbridge, Reino Unido)
Valoración
[?]

Descripción Hardback. Estado de conservación: New. Not Signed; 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. book. Nº de ref. de la librería ria9780847840687_rkm

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 18,03
Convertir moneda

Añadir al carrito

Gastos de envío: EUR 4,23
De Reino Unido a España
Destinos, gastos y plazos de envío

10.

Bonci, Gabriele
ISBN 10: 0847840689 ISBN 13: 9780847840687
Nuevos Cantidad: > 20
Librería
BWB
(Valley Stream, NY, Estados Unidos de America)
Valoración
[?]

Descripción Estado de conservación: New. Depending on your location, this item may ship from the US or UK. Nº de ref. de la librería 97808478406870000000

Más información sobre esta librería | Hacer una pregunta a la librería

Comprar nuevo
EUR 23,26
Convertir moneda

Añadir al carrito

Gastos de envío: GRATIS
De Estados Unidos de America a España
Destinos, gastos y plazos de envío

Existen otras copia(s) de este libro

Ver todos los resultados de su búsqueda