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  1. A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion Tony Gemignani. Pizza is one of the world's most well-known and beloved foods, and everyone has their favorite style. In fact, devotion to one particular style is so ubiquitous that most pizza books only cover one or two varieties of pie. But for those who truly love pizza, there's no need to be monogamous. Pizza master Tony Gemignani brings pizza to the people in all its glorious forms, from Chicago deep dish to paper-thin Roman style. The Pizza Bible is the world's first guide to making all of the major pizza styles, filling a hole in the market and elevating the craft of making pizza to that of bread or charcuterie.About the Author Tony Gemignani is the chef and owner of seven restaurants: Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.
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  2. In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: Making pizza and other live-fire flatbreads; Roasting fish and meats; Grilling, steaming, braising, and frying; Baking pastry and other recipes beyond breads; Rendering animal fats and clarifying butter; Food dehydration and infusing oils; And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.About the AuthorRichard
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  3. Drawing With Charcoal & Cont
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  4. The arrival of the outdoor wood fired pizza oven into suburban backyards has opened up a new world for pizza lovers and those who appreciate well-cooked food. In The Outdoor Woodfire Pizza Oven, author and chef John Pellicano takes the reader through the steps of building and maintaining an outdoor pizza oven, and shares 50 of his best pizza recipes. In addition to helping the reader to master making the dough, the variety of toppings on offer will make a gourmet chef of even the most casual weekend entertainer. The book also suggests other foods that can be successfully cooked in an outdoor oven: foods such as roast meat, chicken wings, and vegetable dishes. About the Author John Pellicano is a chef and lecturer. He has extensive experience in the food industry and has dipped into his Italian heritage and culinary expertise to compile this, his first book.
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  5. A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style: Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more.About the AuthorKen Forkish is the author of the James Beard and IACP Award winning book Flour Water Salt Yeast, and the owner of the popular Portland, Oregon, restaurants Ken s Artisan Bakery, Ken s Artisan Pizza, and Trifecta Tavern &Bakery."
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  6. Pete Evans has had a life long love affair with pizza. His mother would make them from scratch for him and his friends - dialling a delivery service was never an option – and he later trained with an Italian pizzaiolo so he could learn all the tricks of the pizza-maker’s trade. The pizza restaurant Pete founded in Sydney has won many prestigious awards. The more than 90 recipes in this book cover classic pizzas and more modern versions, and include breakfast pizzas, seafood pizzas, vegetarian pizzas and pizza desserts.About the AuthorPete Evans has built a reputation as a chef, restaurateur, television presenter and (his personal favourite) fisherman. Pete’s award-winning restaurants include Hugo’s Manly, Hugo’s Bar Pizza and Hugo’s Lounge in Sydney and the Pantry in Brighton, Victoria. His television work has included Channel Nine’s daily food show Fresh, the series Fish, sixty episodes of Home for the LifeStyle Channel and a documentary, Cooking for our Princess Mary.. Pete has released a range of condiments and sauces available through David Jones nationally, and is set to release a range of cooking utensils in late 2011.
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  7. While Italy, and more precisely Naples, is pizza's spiritual home, it's fair to say it has become one of the world's favourite foods. Pizza comes in many styles - round, square, a metre or more in length, thin, thick, filled, fried or sweet, with a crust that's high or low, soft or crunchy. And the quality of the pizza is defined by the quality of the flour, the dough and the ingredients for the topping. In his book New Pizza, award-winning chef Stefano Manfredi takes pizza back to its roots. He uses stoneground, unbleached, wholewheat flour and tried-and-tested methods for kneading and proving pizza dough, showing step by step how to create the healthiest, tastiest base for your pizza. Next comes an incredible range of toppings - the classics like Margherita or Seafood pizza and then a delicious range of new styles including Lamb belly, ricotta and Mediterranean herbs, Pickled lettuce, capers, olives and tomatoes, Roman pizza with figs, prosciutto and balsamic, the amazing Peking duck roll pizza, Fried pizza with pork belly, ricotta and provola and delightfully named Pillow of dreams, a chocolate indulgence dessert pizza. To top it off, there are features with five of Naples' finest pizza chefs and sprinkled throughout are stunning shots of the beautiful city of Naples, the local growers and their produce. Stefano Manfredi's New Pizza takes pizza back to what it used to be - a healthy and delicious fast food for everyone to enjoy.About the AuthorStefano Manfredi is one of Australia's leading exponents of modern Italian cuisine. In 1961 the Manfredi family arrived in Australia from Lombardy in the north of Italy. Stefano brought food and memories from the kitchen of his mother and grandmother, one of Lombardy's finest cooks, to his new home. Stefano has been an award-winning chef and restaurateur since the early 1980s, translating the flavours and recipes of his childhood into contemporary Italian food. For more than two decades he has owned and operated restaurants
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  8. "I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!"-Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse RestaurantFrom Anthony Tassinello, chef at Berkeley's famed Chez Panisse, your must-have pizza cookbook for making mouth-watering meals from your wood-fired pizza oven-from classically simple Margherita pizza to more exciting and challenging recipes.From those first drawn-out moments when the blistering dough rises against the oven floor to that steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing-and savoring-a perfect wood-fired oven pizza. Tassinello shares need-to-know tips and techniques for crafting palate-pleasing pizzas, calzones, hand pies, focaccia, and more, while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal. With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus "beyond pizza" chapter that showcases the versatility of wood-fired cooking, this is the go-to wood-fired pizza oven resource for 21st century home cooks.
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  9. Joe Beddia's pizza is old school-it's all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he's offering his methods and recipes in a cookbook that's anything but old school. Beginning with D'Oh, Sauce, Cheese, and Baking basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you'll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can't eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like: Bintje Potato with Cream and RosemaryCollard Greens with Bacon and CreamRoasted Corn with Heirloom Cherry Tomato and BasilBreakfast Pizza with Cream, Spinach, Bacon, and Eggs Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza.About the AuthorJoe Beddia is the chef-owner of Pizzeria Beddia in Philadelphia, named the best pizza in America by Bon Appetit. Previous to opening his pizzeria, he staged at Marc Vetri's Tria and Osteria, working alongside James Beard Award-winning chef Jeff Michaud. He lives in Philadelphia.
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  10. Stefano Manfredi's New Pizza takes the world's favourite fast food back to its origins - as a deliciously healthy and simple meal for everyone to enjoy. Pizza comes in many styles - thin, thick, crisp, chewy, round, square, a metre or more in length, filled, fried or sweet - and the quality of the pizza is defined by the quality of the flour, dough and toppings. Sydney's award-winning pizza maestro will show you how to use wholewheat flour, fresh toppings and tried-and-tested methods to create the healthiest, tastiest pizza this side of Naples.About the AuthorStefano Manfredi is one of Australia's leading exponents of modern Italian cuisine, translating the flavours and recipes of his Lombardy childhood and family. For more than three decades, Stefano has owned and operated restaurants in Sydney, most notably the award-winning Restaurant Manfredi and bel mondo and, more recently, Pizzaperta Manfredi. He has written on food and cooking since 1988, published five books, presented many master classes and made numerous television appearances both in Australia and overseas.
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  11. How to make the perfect pizza - this is the perfect Father's Day gift. Discover how easy it is to create the healthiest, tastiest pizza this side of Naples. Pizza can be thin, thick, crisp, chewy, round, square, filled, fried or sweet - but the quality of the pizza is always defined by the quality of the flour, dough and toppings. Stefano Manfredi, Sydney's award-winning pizza maestro, takes the world's favourite fast food back to its origins - as a deliciously healthy and simple meal for everyone to enjoy.About the AuthorStefano Manfredi is one of Australia's leading exponents of modern Italian cuisine, translating the flavours and recipes of his Lombardy childhood. For more than three decades Stefano has owned and operated restaurants in Sydney, most notably the award-winning Restaurant Manfredi and bel mondo and, more recently, Pizzaperta Manfredi. He has published five books and made numerous TV appearances in Australia and overseas.
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  12. Mastering Pizza is a revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes--gleaned from years spent researching recipes in Italy and perfecting them in America--have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles--and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.
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  13. This book, by nutritionist Sarah Flower, is packed with delicious, healthy and simple meals as well as general advice on how to use and maintain your Halogen Cooker. Halogen Cookers are ideal for those who live alone; or for cooking quick, easy and nutritious family meals without the expense of heating up a conventional oven. With your halogen oven you can cook up to 40% faster than with your conventional oven. It can be used to bake, grill, defrost, roast, steam and brown, and is the perfect one pot cooker. Unlike a microwave, it can cook brown and crispy pastry dishes and jacket potatoes. - How to get the most from your halogen cooker - Weekly menu plans - Soups and Casseroles - Main Meals - Quick snacks - Cakes and desserts - Stockists & further information.
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  14. Halogen ovens are super convenient, compact appliances that can be kept on your kitchen counter. They heat with a combination of infra red and convection to cook food 40% faster than a conventional oven - without any of the dreaded soggyness associated with microwaves. Using a combination of racks you simply layer the food, set the dials and produce a whole meal from one appliance. Whether it's simply defrosting a joint of meat or making a more elaborate recipe, a halogen will take the time and hassle out of all your favourite dishes. As ever with our popular Hamlyn All Colour series, you'll find 200 delicious recipes with step-by-step instructions and colour photography to ensure perfect results every time. Why not discover how easy halogen cooking can be? Check out some of the other titles in the series: 200 5:2 Diet Recipes (ISBN 978-0-600-63347-1) 200 Cakes & Bakes (ISBN 978-0-600-63329-7) 200 Family Slow Cooker Recipes (ISBN 978-0-600-63057-9) 200 One Pot Meals (ISBN 978-0-600-63339-6) 200 Pasta Dishes (ISBN 978-0-600-63334-1) 200 Super Soups (ISBN 978-0-600-63343-3) 200 Veggie Feasts (ISBN 978-0-600-63337-2)About the AuthorMaryanne Madden is a home economist and author of several halogen cookbooks which she self-publishes and sells on bookshoparoundthecorner.co.uk
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  15. The art of camp oven cooking is now as simple as cooking a barbecue. With two decades of outback cooking experience guiding the way, author Jo Clews helps demystify all aspects of camp oven cooking. Whether you’re travelling around Australia, catering for large camps, or just looking for a different kind of barbecue, Australian Camp Oven Cooking brings a tempting new twist to your outdoor cooking repertoire. Australian Camp Oven Cooking is packed full of easy and tempting recipes using basic readily-available ingredients. Impress the whole family with fresh damper, hearty stews, delectable desserts and classic roast dinners. This book not only provides a whole range of recipes, but also includes information about different types of camp oven cooking gear, advice on menu planning and hints on building the right type of cooking fire. There’s even tried-and-trusted advice on how to choose and care for your camp oven. Australian Camp Oven Cooking is an essential ingredient for every bush cook’s tuckerbox.About the AuthorIn 1995 Craig Lewis and Cathy Savage threw in their day jobs and took the plunge to bceome full-time writers and photographers. 17 years later, Boiling Billy Publications has grown into one of Australia's leading outdoor guidebook imprints with close to three-quarters of a million books in print. Their titles include a full series of state-based camping guides, a series of 4WD guides and the bestselling Australian Bush Cooking and Australian Bush Pubs .
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  16. This title contains 70 recipes for incredible stone-baked pizzas and breads, roasts, cakes and desserts, all specially devised for the outdoor oven and illustrated in over 400 photographs. It offers everything you need to know about cooking in a wood-fired oven, from lighting a fire to inspirational recipes. It includes menu suggestions and timing guides for making the most of your fired-up oven, and using the falling temperatures for slow-cook casseroles, and bakes. The classic dishes traditionally cooked on wood fires or in communal stone ovens are all featured, such as Boston baked beans, cornbread, porcetta, kleftico and English muffins, as well as exciting new recipes such as scallops with chilli and mint, and pear and almond tart. You can use your oven to create not only the best pizzas you've ever eaten, but also weekend brunches, mouthwatering casseroles for winter lunches, tea-time cakes and bakes and year-round outdoor meals that everyone will love. This book covers every aspect of cooking in a wood-fired oven, with instructions on seasoning, lighting, and controlling temperatures. The 70 recipes are all devised or adapted for the oven, and come with step-by-step instructions and photographs. After mastering the irresistible pizzas you will want to use your fired-up oven to cook amazing dishes like jerk chicken, marinated pork ribs and bistecca Fiorentina. The chapter on breads is a revelation, with wonderful loaves like focaccia, ciabatta and sourdough, which will convert you to home baking. In the last chapter you will find tempting recipes for apple pie, crumble, meringues, cakes and brownies. Whether you want your oven to become a pizza party sensation, the centre of cookout weekends or your new outdoor kitchen, this book is a delight and inspiration.About the AuthorHolly Jones is a chef of 20 years' experience after studying at Leith's School of Food and Wine. David Jones bakes commercially, and teaches breadmaking classes. Together they run Manna fro
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  17. Since 1992 Russell Jeavons has owned and cooked at a unique restaurant in an old cottage in one of South Australia's prized wine districts. It is famous for the fact that it only opens on one night of the week, on a Friday night but is famous most of all for its fresh, simple food cooked entirely in Russell's wood-fired brick ovens. His pizzas are renowned throughout Australia and their toppings drip with fine regional ingredients which are combined on classic, thin, wood-oven cooked bases. Huge trestle tables in the outdoor shed comfortably house large groups, while the cosy cottage caters to smaller parties. It's the kind of place where friends and family gather to eat within site of the visible kitchen; where the garden is equipped with warming braziers and outdoor fire pits for chatting and munching around. The first part of the book is a step-by-step guide that takes you through the stages of building an oven, from choosing the site to firing up for your first bake. Part 2 explains how to cook in the oven with invaluable tips for brick oven cooks and includes recipes for sour dough bread, pizza, dukkah, traditional English roasts and some of Russell's famous desserts.Not every household can accommodate a brick oven in their garden but its something many keen home cooks aspire to. Buy this book and dream or buy this book and build one.
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  18. The Ultimate Wood-Fired Oven Cookbook tells you everything you need to know about your oven, from initial setting up to choice of woods, plus tips and tricks for perfecting cooking times, and of course, over 70 amazing recipes. Most people start with authentic pizza and flatbreads cooked at high temperature, and Genevieve Taylor talks you step-by-step through the foolproof way to achieve the world's best-tasting wood-fired pizza. But these ovens are infinitely more versatile, and she goes on to show how you can roast and grill (everything from Portuguese clams with white wine, garlic and coriander to Kebabs and Cheese toasties), then bake as the oven starts to cool (Beetroot focaccia with goat's cheese and sage, and even Fig, honey and brandy clafoutis), and ultimately use the dying embers to slow-roast (Lamb shoulder with fennel) or simply leave to cook overnight (dishes like Barbecoa beef brisket and Overnight porridge).With The Ultimate Wood-Fired Oven Cookbook, you'll master both the equipment and your cooking, getting the best out of your oven and your fuel, and enjoying the most delectable, memorable food you've ever eaten.About the AuthorGenevieve Taylor is a food stylist and author of five books including How to Eat Outside. She writes regularly for Olive and Sainsbury's magazines, is the co-chair of the Guild of Food Writers and has co-presented Radio 4's The Food Programme. She is based in Bristol.
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  19. As a new mom, Julia Konovalova, founder of popular food blog Imagelicious, knows that time is limited and space in an already overflowing sink of dirty dishes is precious. That’s why Julia began creating her sheet pan recipes: just pop them in the oven and you’ll have a delicious meal in no time with very little clean-up. They’re also healthier since they use less oil and other fats. Julia’s recipes save on time but don’t skimp on flavor, proving that a delicious meal doesn’t require hours in the kitchen. From family-favorites like Oven French Toasts, to dishes that will please even the most sophisticated palate, like Roasted Pork Tenderloin with Sauerkraut and Apples, The Ultimate Sheet Pan Cookbook has something for everyone. With 75 recipes for breakfast, lunch, dinner, and everything in between, mealtime just got a whole lot easier.About the AuthorJulia Konovalova is the founder of the popular food blog Imagelicious. After falling in love with baking a decade ago, she received her Bakery Arts Certificate from George Brown. Julia lives in Toronto, Ontario.
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