Pizza: Grill it Bake it Love it
Pizza: Grill it Bake it Love it
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Added On: 8-Mar-2011
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Category: Non Vegetable e-Book
EBook Description: Pizza lovers, rejoice! Bestselling cookbook authors Bruce Weinstein and Mark Scarbrough are back with an exciting new collection of ninety classic, international, and modern recipes for everyone's favorite food. Finally, here's a book that lets you have it both wayson the grill and in the oven. Bake a pie tonight for that traditional pizza-parlor taste or grill one this weekend on the deck or patio, and you'll discover what home chefs across the country are realizing: the grill is a great way to get a hot pie on the table.
Bruce and Mark adapt their recipes so that you can use a homemade dough, a store-bought one, or even a prebaked crust. With recipes for three sauces and eight crusts, Pizza makes America's favorite food easier and more fun than ever. From the well loved to the adventurous, Pizza is full of Bruce and Mark's foolproof recipes that are sure to please every palate. There's something for everyone: classic pies like the cheese-laden Pizza Margherita and the Four Seasons Pizza, international pies revamped for the American kitchen like the Armenian Lamejun Pizza and the Alsatian Tarte Flambe, light salad pies like the BLT Pizza, and modern twists on old favorites. Try a Philly Cheesesteak Pizza or a Pot Pie Pizza, modeled on those American comfort-food classics. Pizza also offers ten recipes for Chicago-style deep-dish pies and a host of fun appetizer pies, making pizza perfect for every occasion
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Professional Pizza Guide
It's impossible to date the first pizza, since it was never invented as such, but rather
evolved over thousands of years. Starting from the flat rounds of bread that go way
back to all civilizations, most spread some mixture of herbs and oil on them before or
after baking. But pizza, as we know it, came into its own when the poorer Neapolitan's
started topping these humble rounds of dough with tomato.
The first pizzeria in America was opened on Spring Street in Manhattan in 1905.
However, pizza never caught on in this country until after World War II, when
GI's returning home from Naples refused to leave these delectable pies in Italy.
But it took several decades before Americans developed their own pizza styles.
Pizza Recepies Really Good For Every Pizza Lover
Enjoy and have an awsome pizza!!!!!
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Staring with illuminating notes on butchering and meat grading, the supermarket versus butcher meat-buying issue, and other related matters, the book then provides ample notes on cooking techniques. Recipes for the major meat types follow, organized usefully by cut size and tenderness; these treat the most melting cuts, which can stand quick cooking, to the tougher (though often more flavorful) ones that demand braising or stewing. Particularly attractive recipes include Sage-Rubbed Roasted Loin of Beef with Shallot-Bourbon Sauce; Veal, Sausage, and Fava Bean Stew with Lemony Greens; and Traditional Dry-Rubbed Saint Louis-Style Pork Spareribs. With additional recipes for the likes of hash browns and rice, beans, and vegetable sides, plus useful tips, nomenclature, and substitution notes, the book is a real addition to the kitchen library, though it won't remain shelved for long. --Arthur Boehm
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