The essential guide to making pizza at home, from perfect classics to inspired gourmet toppings
Author: Philip Dennhardt,Kristin Jensen
Publisher: Ryland Peters & Small
Artisan pizzas with delicious, seasonally inspired toppings are the focus of this exciting new book co-authored by the pioneer of Saturday Pizzas, and one of Ireland’s most prestigious food writers. Saturday Night Pizzas started as a small pop-up restaurant at the famous Ballymaloe Cookery School. The idea was such a success that the pop-up pizzeria has been going for nearly 10 years, and is considered something of an institution within Ireland. Due to high demand, Saturday Pizzas also sell their pizzas into local shops too. The man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favourite recipes. The book is also filled with Dennhardt’s, anecdotes, principles, tips and techniques. Author and esteemed food writer Kristin Jensen also brings a wealth of food knowledge to the table to ensure that every recipe is of the highest standard. The first chapter Getting Started gives information on equipment, ingredients and cooking in both a domestic oven and a wood burning stove. The second chapter, Dough, gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter. The main pizza recipes are then divided into Our Flagship Pizzas, which classics such as Margherita and Pepperoni. Then comes meaty options with Sausage, Cured Meat and Roast Meat Pizzas, with luxurious toppings such as Roast Leg of Lamb with Wild Garlic/Ramps, Aioli and Salsa Verde. Seafood Pizzas features delicious, fresh ideas like Smoked Salmon with Capers and Crème fraîche. A long list of Vegetarian Pizzas includes Roast pumpkin with Fennel and Walnut Pesto. There are also chapters on Calzone, Fruit Pizzas and Dessert Pizzas to finish.
Author: Myrtle Allen
Publisher: Gill Books
In 2014, Myrtle Allen will celebrate her nintieth birthday and Ballymaloe House will celebrate fifty years open to the public. This new edition of The Ballymaloe Cookbook, first published in 1977, marks the occasion.
Author: Barrie Rogers,Debbie Dooly
Publisher: John Wiley & Sons
Category: Health & Fitness
Power up your day with a daily dose of chia! Omega-3 fatty acids and fiber are the superstars of cardiovascular health, and chia seeds contain them both in spades. They're also great sources of iron, calcium, magnesium, and zinc, and have been linked to better cholesterol, triglycerides, and blood pressure levels. It's no wonder they've been a staple in Central American diets since the Aztecs, and are once again growing in popularity. Chia is truly a superfood, both nutritious and versatile. Both the seeds and sprouts are edible, but there's so much more to chia than that! Cooking With Chia For Dummies explores the benefits and many uses of the chia seed, and guides you through a multitude of ways to add chia to your diet. Featuring over 125 recipes, you'll learn how to choose among the different types of chia options, how to use and how to use it, and exactly how much you need to reap the health benefits. Camouflage your chia or make it the star of the dish Incorporate chia into your favorite meal Adapt the recipes to be vegan, vegetarian, or gluten-free Discover chia recipes that even kids will eat Learn why you shouldn't harvest the sprouts from your Chia pet, and where to buy high-quality seeds to eat. Chia is already fueling endurance athletes and is beloved by dietitians. You deserve to feel great, and there's no reason your taste buds should suffer for it. Chia is a delicious addition to any meal, and there's no reason for you to miss out. Cooking With Chia For Dummies is your comprehensive guide to adding chia to your diet, and your companion on the journey to ultimate health.
Unlocking the Secrets to World-Class Pies at Home
Author: Ken Forkish
Publisher: Ten Speed Press
good pizza is magic. Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish—owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon; the James Beard and IACP Award–winning author of Flour Water Salt Yeast; and one of the most trusted baking authorities in the country—proves that amazing pizza is within reach of any home cook. The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them. From the Hardcover edition.
The World's Favorite Pizza Styles, from Neapolitan, Deep-dish, Wood-fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More
Author: Tony Gemignani
Shares pizza recipes representative of nine different regional styles, from Neapolitan and Roman thin to Chicago deep-dish and Californian, and reveals secrets for making delicious pizza in home kitchens.
Author: Marilyn Chin
Publisher: W. W. Norton & Company
A debut novel by an award-winning poet and author of Rhapsody in Plain Yellow finds raucous twins Moonie and Mei Ling Wong working as Chinese food delivery couriers in southern California, where they fearlessly assert their intellect and sexuality in an effort to become accomplished women. Original.
Author: Kate McMillan
Publisher: Weldon Owen
In this inspiring cookbook, you’ll find everything you need to create delicious dinners featuring pizza for family and friends. Discover more than 50 recipes for fantastic pizzas, from classic favorites to new flavor combinations, plus easy side dishes, salads, clever tips, and more. Whether you’re looking for family-friendly recipes for weeknight meals or menus for weekend parties, this helpful guide offers an arsenal of great ideas for pizza lovers everywhere.
Simple, Delicious Recipes Celebrating Local Farmers
Author: Mario Batali,Jim Webster
Publisher: Grand Central Life & Style
Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.
The Artful Mix of Flour and Traditions from Around the World
Author: Jeffrey Alford,Naomi Duguid
Publisher: Artisan Books
Home baking may be a humble art, but its roots are deeply planted. On an island in Sweden a grandmother teaches her granddaughter how to make slagbrot, a velvety rye bread, just as she was taught to make it by her grandmother many years before. In Portugal, village women meet once each week to bake at a community oven; while the large stone oven heats up, children come running for sweet, sugary flatbreads made specially for them. In Toronto, Naomi makes her grandmother's recipe for treacle tart and Jeffrey makes the truck-stop cinnamon buns he and his father loved. From savory pies to sweet buns, from crusty loaves to birthday cake, from old-world apple pie to peanut cookies to custard tarts, these recipes capture the age-old rhythm of turning simple ingredients into something wonderful to eat. HomeBaking rekindles the simple pleasure of working with your hands to feed your family. And it ratchets down the competitive demands we place on ourselves as home cooks. Because in striving for professional results we lose touch with the pleasures of the process, with the homey and imperfect, with the satisfaction of knowing that you can, as a matter of course, prepare something lovely and delicious, and always have a full cookie jar or some homemade cake on hand to offer. Jeffrey Alford and Naomi Duguid collected the recipes in HomeBaking at their source, from farmhouse kitchens in northern France to bazaars in Fez. They traveled tens of thousands of miles, to six continents, in search of everyday gems such as Taipei Coconut Buns, Welsh Cakes, Moroccan Biscotti, and Tibetan Overnight Skillet Breads. They tasted, interpreted, photographed and captured not just the recipes, but the people who made them as well. Then they took these spot-on flavors of far away and put them side by side with cherished recipes from friends and family closer to home. The result is a collection of treasures: cherry strudel from Hungary, stollen from Germany, bread pudding from Vietnam, anise crackers from Barcelona. More than two hundred recipes that resonate with the joys and flavors of everyday baking at home and around the world. Inexperienced home bakers can confidently pass through the kitchen doors armed with Naomi and Jeffrey's calming and easy-to-follow recipes. A relaxed, easy-handed approach to baking is, they insist, as much a part of home baking traditions as are the recipes themselves. In fact it's often the last-minute recipes—semonlina crackers, a free-form fruit galette, or a banana-coconut loaf—that offer the most unexpected delights. Although many of the sweets and savories included here are the products of age-old oral traditions, the recipes themselves have been carefully developed and tested, designed for the home baker in a home kitchen. Like the authors' previous books, HomeBaking offers a glorious combination of travel and great tastes, with recipes rich in anecdote, insightful photographs, and an inviting text that explores the diverse baking traditions of the people who share our world. This is a book to have in the kitchen and then again by your bed at night, to revisit over and over.
Author: Thomas Crofton Croker
Thomas Croftons Croker's "Fairy Legends and Traditions" was first published in 1825, and now finally in a reprint.
A Play in Two Acts
Author: Bruce Jay Friedman
Publisher: Samuel French, Inc.
Category: Future life
Sweet & Salty Recipes from New York's Most Creative Bakery
Author: Agatha Kulaga,Erin Patinkin
Presents a collection of recipes from the award-winning Brooklyn bakery, with a discussion on baking tools and ingredients and options for breads, muffins, cookies, pies, brownies, and cakes.
Pizza, Pasta, and Other Food I Like
Author: Chris Bianco
When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff. Now a James Beard Award–winning chef—the first pizzaiolo to receive the honor—and the owner of the legendary pizza mecca, Chris Bianco brings us a full- color, fully illustrated cookbook that illuminates the fundamentals of pizza making and the philosophy behind Chris’s cooking. The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind the scenes and a new array of big plates showcased at Chris’s highly regarded restaurants. With its attention to detail and tips for making unforgettable, flavorful pizzas, Bianco is an essential manual for anyone serious about pizza, pasta, and more.
Author: Thom Elliot,Elliot
Publisher: HarperCollins UK
Incredible pizzas and authentic Italian recipes from street-foodie brothers who have taken London by storm.
Author: Neil Perry
Neil Perry is often associated with the high-end food served at his successful restaurants. Now in 'Easy Weekends', Neil celebrates cooking at home with over 100 recipes that focus on flavoursome food for any weekend occasion. Whether you're looking for an easy and delicious family stir-fry on a Friday night, clever ideas for Saturday dinner party menus, or preparing a slow-cooked Sunday feast for friends, this book has an inspiring and accessible recipe for you.
A compelling, epic journey of survival and hope
Author: Eva Weaver
Publisher: Weidenfeld & Nicolson
The story of Mika, a Jewish boy, who becomes a puppeteer in the Warsaw ghetto - a stunning debut I was twelve when the coat was made. Nathan, our tailor and dear friend, cut it for Grandfather in the first week of March 1938. It was the last week of freedom for Warsaw and for us... Even in the most difficult of lives, there is hope. And sometimes that hope comes in the form of a small boy, armed with a troupe of puppets - a prince, a girl, a fool, a crocodile with half-painted teeth.... When Mika's grandfather dies in the Warsaw ghetto, he inherits not only his great coat, but its treasure trove of secrets. In one remote pocket, he finds a papier mache head, a scrap of cloth...the prince. And what better way to cheer the cousin who has lost her father, the little boy who his ill, the neighbours living in one cramped room, than a puppet show? Soon the whole ghetto is talking about the puppet boy - until the day when Mika is stopped by a German officer and is forced into a secret life... This is a story about survival. It is an epic journey, spanning continents and generations, from Warsaw to the gulags of Siberia, and two lives that intertwine amid the chaos of war. Because even in wartime, there is hope...
Author: Cleo Coyle
When coffeehouse manager turned amateur sleuth Clare Cosi roasts “magic” beans for Fairy Tale Week, she brews up a vision that leads to a sleeping beauty in Central Park; a big, bad wolf of Wall Street; and an East Side enclave with storybook secrets... Fairy tale fever has descended on New York City. Broadway fans are flocking to Red Riding Hood: The Musical; museums are exhibiting art inspired by the Brothers Grimm; and Clare Cosi gives her coffee truck a “Jack and the Beanstalk” makeover for a Central Park festival. Clare’s coffee hunter ex-husband contributes a bag of African beans with alleged magical properties. His octogenarian mother entertains customers with readings of the grinds, but Clare remains skeptical—until she receives a vision that helps her find a young model’s body in the park’s woods. The police dismiss “sleeping beauty” as the victim of a drug overdose. Then Clare uncovers evidence that points to a roster of suspects, from a wolf of Wall Street to a New York Giant and a wicked witch of the West Side. Now Clare is really in the woods—with a dangerous predator on her heels and an investigation that leads from a secret Prince Charming club right back to her own NYPD detective boyfriend. If she doesn’t solve this mystery, those magic beans predict an unhappy ending. Includes wicked good recipes!
Author: Ben Cohen,Jerry Greenfield,Nancy Stevens
Publisher: Workman Publishing
With little skill, surprisingly few ingredients, and even the most unsophisticated of ice-cream makers, you can make the scrumptious ice creams that have made Ben & Jerry's an American legend. Ben & Jerry's Homemade Ice Cream & Dessert Book tells fans the story behind the company and the two men who built it-from their first meeting in 7th-grade gym class (they were already the two widest kids on the field) to their "graduation" from a $5.00 ice-cream-making correspondence course to their first ice-cream shop in a renovated gas station. But the best part comes next. Dastardly Mash, featuring nuts, raisins, and hunks of chocolate. The celebrated Heath Bar Crunch. New York Super Fudge Chunk. Oreo Mint. In addition to Ben & Jerry's 11 greatest hits, here are recipes for ice creams made with fresh fruit, with chocolate, with candies and cookies, and recipes for sorbets, sundaes, and baked goods.
Author: David Tanis
Publisher: Artisan Books
The New York Times food columnist and acclaimed chef serves up 100 Tanis-style recipes that, taking comfort food to a whole new level, make perfect - and surprising - meals.