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If you think pizza is a dish with only sausage, pepperoni and cheese, think again. Somewhere along the way, pizza has grown up. Now you can choose to bake your pizza or cook it on a grill. In Pizza, pizza as we've known it is reborn. Readers will learn the essence of the pizza recipes and how fresh ingredients combined in traditional and unique ways can be built to achieve appetising and visually appealing dishes. Recipes range from classic (Spinach and Arugula Grilled Pizza and Grilled Pizza Margherita) to contemporary (Buffalo Chicken Stuffed Skillet Pizza) to breakfast (Brunch Pizza with Scrambled Eggs and Prosciutto) to salad (Chicken Caesar Salad on Grilled Crust) to dessert pizzas (Mixed Berry Grilled Pizza). This volume includes variations of the classic Italian recipe, vegetarian options and recipes that reflect ethic diversity. Pizza takes the pizza way beyond Italy's borders. You can use this book as a specific guide to achieve a meal or as a guideline for your own creations. Readers will learn how sauces, cheese, toppings and doughs are interchangeable. There's also an explanation of traditional and not-so-traditional ingredients.
Achat du livre
Pizza, Dwayne Ridgaway
- Langue
- Année de publication
- 2005
- Reliure
- (souple)
Modes de paiement
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- Titre
- Pizza
- Sous-titre
- 50 Tempting Recipes, Both Traditional and Contemporary
- Langue
- Anglais
- Auteurs
- Dwayne Ridgaway
- Éditeur
- Apple Press
- Publié
- 2005
- Format
- souple
- Pages
- 128
- ISBN10
- 1845430239
- ISBN13
- 9781845430238
- Séries
- Catégories
- Mots clés
- Nourriture, Italie
- Description
- If you think pizza is a dish with only sausage, pepperoni and cheese, think again. Somewhere along the way, pizza has grown up. Now you can choose to bake your pizza or cook it on a grill. In Pizza, pizza as we've known it is reborn. Readers will learn the essence of the pizza recipes and how fresh ingredients combined in traditional and unique ways can be built to achieve appetising and visually appealing dishes. Recipes range from classic (Spinach and Arugula Grilled Pizza and Grilled Pizza Margherita) to contemporary (Buffalo Chicken Stuffed Skillet Pizza) to breakfast (Brunch Pizza with Scrambled Eggs and Prosciutto) to salad (Chicken Caesar Salad on Grilled Crust) to dessert pizzas (Mixed Berry Grilled Pizza). This volume includes variations of the classic Italian recipe, vegetarian options and recipes that reflect ethic diversity. Pizza takes the pizza way beyond Italy's borders. You can use this book as a specific guide to achieve a meal or as a guideline for your own creations. Readers will learn how sauces, cheese, toppings and doughs are interchangeable. There's also an explanation of traditional and not-so-traditional ingredients.