Franco Manca, Artisan Pizza to Make Perfectly at Home Franco Manca
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Auteur:
Giuseppe Mascoli
Bridget Hugo
- Engels
- Paperback
- 9780857832177
- 01 januari 2013
- 128 pagina's
Samenvatting
The renowned 'master of pizza' shows readers how to making pizza the Neopolitan way at home. Aimed at the home cook who doesn't have a traditional wood-burning oven, Mascoli has tailed his recipes so that readers can use a pizza stone or heavy baking tray and still get great results. Contains 50-60 recipes with seasonal variations
Every critic, blogger and Londoner has sung the praises of Franco Manca, whose pizzas are 'the best in Britain' (Observer). The owner, Giuseppe Mascoli, knows that the best pizza in Italy comes from Naples and therefore, as an expat Neopolitan himself, he has gone back to its roots, where making pizza is all about simple things (bread, tomato, cheese) and simple steps (make the dough, let it rise, flatten it, add topping, bake in the oven), all using the best ingredients to produce pizza of exceptional quality. Aimed at the home cook who doesn't have a traditional woodburning oven, Giuseppe has tailored his recipes so you can use a pizza stone or a heavy baking tray and still get great results. His famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 50-60 recipes with seasonal variations, plus chapters on fritti (fried starters) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and curing your meat. Without a doubt, this is the closest you'll come to the real deal in your home kitchen, and in your personal quest for perfect pizza.
Every critic, blogger and Londoner has sung the praises of Franco Manca, whose pizzas are 'the best in Britain' (Observer). The owner, Giuseppe Mascoli, knows that the best pizza in Italy comes from Naples and therefore, as an expat Neopolitan himself, he has gone back to its roots, where making pizza is all about simple things (bread, tomato, cheese) and simple steps (make the dough, let it rise, flatten it, add topping, bake in the oven), all using the best ingredients to produce pizza of exceptional quality. Aimed at the home cook who doesn't have a traditional woodburning oven, Giuseppe has tailored his recipes so you can use a pizza stone or a heavy baking tray and still get great results. His famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 50-60 recipes with seasonal variations, plus chapters on fritti (fried starters) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and curing your meat. Without a doubt, this is the closest you'll come to the real deal in your home kitchen, and in your personal quest for perfect pizza.
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Inhoud
- Taal
- en
- Bindwijze
- Paperback
- Oorspronkelijke releasedatum
- 01 januari 2013
- Aantal pagina's
- 128
- Illustraties
- Nee
Betrokkenen
- Hoofdauteur
- Giuseppe Mascoli
- Tweede Auteur
- Bridget Hugo
- Hoofduitgeverij
- Kyle Books
Overige kenmerken
- Editie
- 1
- Product breedte
- 198 mm
- Product hoogte
- 22 mm
- Product lengte
- 242 mm
- Studieboek
- Nee
- Verpakking breedte
- 193 mm
- Verpakking hoogte
- 52 mm
- Verpakking lengte
- 242 mm
- Verpakkingsgewicht
- 2022 g
EAN
- EAN
- 9780857832177
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- Mediterrane, Italiaans
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