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Title details for Mastering Pizza by Marc Vetri - Available

Mastering Pizza

by Marc Vetri
David Joachim
ebook
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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.
“If you are serious about making pizza, buy every copy in the store.”—JIMMY KIMMEL
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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Publisher: Clarkson Potter/Ten Speed

Kindle Book

  • Release date: August 28, 2018

OverDrive Read

  • ISBN: 9780399579233
  • Release date: August 28, 2018

EPUB ebook

  • ISBN: 9780399579233
  • File size: 220957 KB
  • Release date: August 28, 2018
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Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food Nonfiction

Languages

English

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.
“If you are serious about making pizza, buy every copy in the store.”—JIMMY KIMMEL
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.
Expand title description text
Cooking & Food Nonfiction