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Pizza by G. Bonci (2013, Hardcover)
AlibrisBooks (451062)
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US $289.12
Approximately£215.62
+ $26.67 postage
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Condition:
Good Used Hard cover
- Buy it nowPizza: Seasonal Recipes from Rome's Legendary Pizzarium by Gabriele Bonci: Used
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About this product
Product Identifiers
PublisherRizzoli International Publications, Incorporated
ISBN-100847840689
ISBN-139780847840687
eBay Product ID (ePID)166459475
Product Key Features
Book TitlePizza
Number of Pages256 Pages
LanguageEnglish
TopicGeneral, Regional & Ethnic / Italian, Seasonal, Courses & Dishes / Pizza
Publication Year2013
IllustratorYes
GenreCooking
AuthorG. Bonci
FormatHardcover
Dimensions
Item Height1 in
Item Weight34.9 Oz
Item Length9.5 in
Item Width8 in
Additional Product Features
Intended AudienceTrade
Dewey Edition23
Reviews"There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." ~ Library Journal "I've been trying different pizza dough recipes, but what I've really been waiting for is the new book, in English, from Rome's phenomenal pizza master, Gabriele Bonci. Bonci is wildly inventive with his toppings, which are seasonal and change from day to day and week to week. I can see pizza parties every weekend as I work my way through this enticing book." ~LA Times, "There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." ~ Library Journal
Dewey Decimal641.8248
SynopsisA fresh take on everyone's favorite food, straight from the "Michelangelo of dough" (Vogue). Yeast, flour, and water--from such humble ingredients rises a food that is for many an object of devotion. Here is a cookbook that reveals the secrets of the crust straight from the source in Italy. Gabriele Bonci, known throughout his country as the King of Pizza, operates a small pizzeria in Rome, where for the past ten years he has developed his signature style: making use of stone-milled farro flours, relying on the seasons to determine his unconventional topping combinations (he comes up with more than 1,500 each year), and inventing new techniques for sandwich pizza and fried pizza. The more than eighty recipes here (adapted for the American kitchen) will have pizza geeks' heads spinning: pizza with grilled peaches and chicory; potatoes, eggplant, and rosemary "ash"; asparagus, egg, and lemon; endive, olives, and anchovies. This is Roman-style pizza al taglio--rectangular with an airy, foccacia-like dough that can support an ample topping. Bonci details his process for making dough, including his own sourdough starter. Whether for the expert or novice baker, this book revolutionizes the concept of pizza and introduces flavor combinations that can apply throughout the kitchen.
LC Classification NumberTX770.P58
Ratings and reviews
Most relevant reviews
- 21 Dec, 2018
Pizza for the soul
I learned more on the first page of this book than all of my other books on pizza combined. The writing is great, the recipes are great and the pictures are fantastic. Bonci's dedication to making pizza is unparalleled.Verified purchase: YesCondition: Pre-owned
