20,99 €
versandkostenfrei*
inkl. MwSt.
Sofort lieferbar
10 °P sammeln
  • Gebundenes Buch

A comprehensive guide to making pizza, covering nine different regional styles.
A comprehensive guide by the restaurateur and 11-time world Pizza Champion covers nine different regional styles from Neapolitan and Roman thin to Chicago deep-dish and Californian, in a book that includes a special section on ingredients. 25,000 first printing.…mehr

Produktbeschreibung
A comprehensive guide to making pizza, covering nine different regional styles.
A comprehensive guide by the restaurateur and 11-time world Pizza Champion covers nine different regional styles from Neapolitan and Roman thin to Chicago deep-dish and Californian, in a book that includes a special section on ingredients. 25,000 first printing.
Autorenporträt
TONY GEMIGNANI is the chef and owner of seven restaurants: Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.
Rezensionen
The Best Pizzeria in America: Tony s Pizza Napoletana Larry Olmstead, Forbes Magazine

[Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale. Publishers Weekly

A cookbook we re looking forward to this fall. Tasting Table

One of the most anticipated cookbooks of ll 2014 Eater National

Tony Gemignani has one jealousy-inducing resume. It's full of phrases like World Champion and Best in America. And get this: it all relates to pizza. Food Republic

You ll never look at a pizza the same way again. Santa Rosa Press Democrat

One-stop shopping for your deepest pizza desires. Mike DeSimone and Jeff Jenssen, Huffington Post