9798248640836 - chef woah's — always-cooked: za: pizza (re-explained) for dum dum's de kiby, devon (4 resultados)
Idioma: Inglés
Editorial: Independently Published, 2026
Serie: Chef Woah's: Always-Cooked, Libro 3 de 6. Libro 3 de 6 - Chef Woah's: Always-Cooked
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Librería: PBShop.store UK, Fairford, GLOS, Reino UnidoPBShop.store UK
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 22,54
Envío por EUR 4,88Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
PAP. Condición: New. New Book. Shipped from UK. Established seller since 2000.
Idioma: Inglés
Editorial: Independently published, 2026
Serie: Chef Woah's: Always-Cooked, Libro 3 de 6. Libro 3 de 6 - Chef Woah's: Always-Cooked
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- Impresión bajo demanda
Librería: California Books, Miami, FL, Estados Unidos de AmericaCalifornia Books
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EUR 21,72
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: Más de 20 disponibles
Condición: New. Print on Demand.
Idioma: Inglés
Editorial: Independently Published, 2026
Serie: Chef Woah's: Always-Cooked, Libro 3 de 6. Libro 3 de 6 - Chef Woah's: Always-Cooked
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- Impresión bajo demanda
Librería: Grand Eagle Retail, Bensenville, IL, Estados Unidos de AmericaGrand Eagle Retail
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EUR 24,04
Gastos de envío gratisSe envía dentro de Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. Most pizza books tell you what to do.This one explains why it works.Chef Woah's: always-COOKED - pizza (re-explained) for dum dum's is not a collection of trendy recipes or recycled tradition. It's a systems book disguised as a pizza book.Inside, Devon Kiby (Chef Woah) dismantles the myths a…round authenticity, gluten, fermentation, and "proper" technique - and rebuilds pizza from first principles: grain behavior, hydration ceilings, fermentation clocks, shaping decisions, containment, and heat.You won't just learn how to make dough.You'll learn how to finish it.This book covers: Why pizza is a structure problem, not a style debateHow fermentation really works across wheat, teff, rice, and gluten-free systemsWhen to stretch, when to press, and when to use a panWhy steam changes everythingHow to design hybrid doughs instead of copying traditionWhat to do when dough goes wrongAnd it proves the theory with five purpose-built systems: A teff sourdough pan pizza that redefines hybrid structureA Korean-inspired chew dough built around rice and steamA fire-first naan pizza that relies on heat, not timeA Detroit-style high-hydration pan dough engineered for load and crispA fermented gluten-free pan dough that stands on its own logicThis is not a certification guide.It's not a shortcut manual.And it's not interested in purity for purity's sake.It's for cooks who want control.Whether you bake in a home oven or run a real kitchen, this book will change how you think about dough - and once you see the system, you won't go back to copying.Pizza doesn't need more arguments.It needs better decisions. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.
Idioma: Inglés
Editorial: Independently Published, 2026
Serie: Chef Woah's: Always-Cooked, Libro 3 de 6. Libro 3 de 6 - Chef Woah's: Always-Cooked
- Tapa blanda
- Impresión bajo demanda
Librería: CitiRetail, Stevenage, Reino UnidoCitiRetail
Contactar con el vendedorVendedor de 5 estrellasCondición: Nuevo
EUR 26,56
Envío por EUR 43,39Se envía de Reino Unido a Estados Unidos de AmericaCantidad disponible: 1 disponibles
Paperback. Condición: new. Paperback. Most pizza books tell you what to do.This one explains why it works.Chef Woah's: always-COOKED - pizza (re-explained) for dum dum's is not a collection of trendy recipes or recycled tradition. It's a systems book disguised as a pizza book.Inside, Devon Kiby (Chef Woah) dismantles the myths a…round authenticity, gluten, fermentation, and "proper" technique - and rebuilds pizza from first principles: grain behavior, hydration ceilings, fermentation clocks, shaping decisions, containment, and heat.You won't just learn how to make dough.You'll learn how to finish it.This book covers: Why pizza is a structure problem, not a style debateHow fermentation really works across wheat, teff, rice, and gluten-free systemsWhen to stretch, when to press, and when to use a panWhy steam changes everythingHow to design hybrid doughs instead of copying traditionWhat to do when dough goes wrongAnd it proves the theory with five purpose-built systems: A teff sourdough pan pizza that redefines hybrid structureA Korean-inspired chew dough built around rice and steamA fire-first naan pizza that relies on heat, not timeA Detroit-style high-hydration pan dough engineered for load and crispA fermented gluten-free pan dough that stands on its own logicThis is not a certification guide.It's not a shortcut manual.And it's not interested in purity for purity's sake.It's for cooks who want control.Whether you bake in a home oven or run a real kitchen, this book will change how you think about dough - and once you see the system, you won't go back to copying.Pizza doesn't need more arguments.It needs better decisions. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.
