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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone: A Cookbook, by Marc Vetri
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“Marc Vetri has an artist and a scientist and a genius all rolled into his beautiful, gnocchi-shaped head. I would need all the curse words in the English and Italian languages to fully express the brilliance that lies within these pages. If you are serious about making pizza, buy every copy in the store.” —JIMMY KIMMEL “Thorough, diverse, transparent, and beautiful, a template for this world and this amazing portrait of pizza, Brother Vetri goes deep into the many roads of all things flat and fired, and they all lead to delicious perfection! I love this book so much.” —CHRIS BIANCO, chef and author of Bianco “This book is genius in its detail. Marc sought out the most acclaimed masters of pizza to give you expert knowledge of the art, craft, and science behind what makes great pizza. What I love about this book is its passion, outstanding research, and easy, step-by-step instructions. In no time, you will be creating what pizzaioli spend a lifetime practicing to perfect. Mastering Pizza is an essential must-have for any pizza lover.” —JIM LAHEY, author of My Pizza “If you want to learn how to make great pizza, there is no better teacher than Marc Vetri. He has gone to great lengths to understand what it takes to make unforgettable pizza, and his unwavering passion for Italian food has made him a master of his craft. Mastering Pizza is filled with beautiful recipes and fundamental knowledge that Marc has accumulated throughout his career. This is the kind of cookbook that will inspire you to learn, cook, and invite people over for a great meal.” —NATHAN MYHRVOLD, lead author of Modernist Cuisine “There are very few people on the planet who could write a book entitled Mastering Pizza that I would want to read. One of them is Marc Vetri. Through his frequent travels in Italy, and a lifetime in the pizzerias of Philly, Marc has graduated from being a student of pizza to an esteemed professor of this beloved food. Marc’s stunningly comprehensive book (there are twelve dough recipes alone) will enlighten the path of your own journey to becoming the pizza master of your dreams.” —NANCY SILVERTON, co-owner of Mozza Restaurant Group“ An excellent one-stop pizza guide.” - PUBLISHERS WEEKLY
Über den Autor und weitere Mitwirkende
Trained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of Food & Wine's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appétit, and the New York Times, and is the author of Mastering Pasta, Il Viaggio di Vetri, and Rustic Italian Food. DAVID JOACHIM is the author of the New York Times best seller A Man A Can A Plan and a co-writer on numerous cookbooks.
Alle Produktbeschreibungen
Produktinformation
Gebundene Ausgabe: 272 Seiten
Verlag: Ten Speed Press (28. August 2018)
Sprache: Englisch
ISBN-10: 0399579222
ISBN-13: 978-0399579226
Größe und/oder Gewicht:
22,2 x 2,3 x 24,8 cm
Durchschnittliche Kundenbewertung:
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Amazon Bestseller-Rang:
Nr. 11.278 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
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