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 dou... [Read More]
Award-winning chef Marc Vetri wanted to write his first book about pasta. Instead, he wrote two other acclaimed cookbooks and continued researching pasta for ten more years. Now, the respected master of Italian cuisine finally shares his vast knowledge of pasta, gnocchi, and risotto in this inspiring, informative primer featuring expert tips and techniques, and more than 100 recipes. Vetri’s personal stories of travel and culinary discovery in Italy appear alongside his easy-to-follow, detailed explanations of how to make and enjoy fresh handmade pasta. Whether you’re a home cook or a prof... [Read More]
Learn to cook classic Italian recipes like a native with the long-awaited debut cookbook from Rossella Rago, creator of the popular web TV series Cooking with Nonna! For Rossella Rago, creator and host of Cooking with Nonna TV, Italian cooking was never just about the amazing food or Sunday dinner; it was also about family, community, and tradition. Rossella grew up cooking with her Nonna Romana every Sunday and on holidays, learning the traditional recipes of the Italian region of Puglia, like focaccia, braciole, zucchine alla poverella, and pizza rustica. In her popular web TV series, Ross... [Read More]
Anyone who has visited Carmine's flagship Times Square restaurant knows that Carmine's food is the best of classic Italian cuisine―each dish prepared simply to bring out the most vibrant flavor and make anyone who tastes it smile and reach for seconds.Carmine's Family-Style Cookbook reveals the simple secret of Carmine's longtime success―hearty, rich Italian food, just right for sharing, and perfect for cooking at home!Carmine's Family-Style Cookbook's perfect Italian recipes include:--Appetizers, Soups and Salads: from Chicken Wings Scarpariello-Style to Carmine's Famous Caesar Salad--Car... [Read More]
Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America.” Joe Beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. Beginning with D’OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chew... [Read More]
Describes the techniques for making pasta and provides regional and traditional recipes for antipaste, vegetables, salads, desserts and fruits, and first, second, and cheese courses
Make Pasta That’s Absolutely Magnifico!Discover the joy of creating your own pasta with Homemade Pasta Made Simple. This comprehensive pasta cookbook shows you how easy it is to make delicious pasta and sauce—all completely from scratch.Teaching everything from mixing dough to drying pasta, here’s a pasta cookbook for beginners and experts alike. Want to make farfalle with bolognese? Ravioli with sun-dried tomato sauce? Gnocchi with pumpkin and sausage sauce? Open this pasta cookbook for dozens of simple pasta and sauce recipes that you can mix and match to make your perfect pasta night.... [Read More]
Finalist for the Gourmand Awards (Italian category)The highly anticipated cookbook from the chef behind “the best pizza in America”When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes. Now the owner of a legendary pizza mecca and a James Beard award-winni... [Read More]
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. My Pizza shares this revolutionary technique ... [Read More]
A beautifully conceived cookbook representing the best of Italian cooking brought to us by the trusted host of the longest-running television cooking show in AmericaOn Ciao Italia, which has been airing on PBS for more than twenty years, Mary Ann Esposito has taught millions of fans how to cook delicious, authentic Italian dishes. In her previous books, she has shown us how to make a quick meal with just five ingredients, helped us get dinner on the table in just thirty minutes, and encouraged us to slow down and take it easy in the kitchen while re-creating the rich aromas of Italy. Now Mary ... [Read More]
Even if you haven’t landed one of the coveted internships in the kitchen at the American Academy in Rome, you can have a behind-the-scenes tutorial in the way that pastas and sauces are made in its kitchen. The recipes in Pasta are arranged in the same order as the interns are taught to make them, from simple to more complex, and are organized the way Italians think about pasta, not only as fresh or dry but by the base of the sauces (oil, tomato, meat, and vegetable). Even the most sophisticated cooks will be intrigued by chef Christopher Boswell’s engaging notes that explain what make... [Read More]
Prego Garden HarvestÃÂÃÂ Tomato Onion & Garlic Italian Sauce gives you chunks of vine-ripened tomato, sweet onion and a hint of garlic. Bursting with flavor, its a great choice for pasta and other family-pleasing
Great Value Tomato Sauce is seasoned with a flavorful blend of onions, garlic, sweet bell pepper and other natural flavorings. Ripe California tomatoes are picked and canned at the peak of freshness within five hours
RAGU Pizza Sauces are flavored with traditional spices, vine-ripened tomatoes and authentic ingredients for your perfect pie. Just the right amount of tomatoes and spices. For the whole familyâand whoever they bring to the
Contadina Sauce with Natural Sea Salt.Contadinaî Sauce with Natural Sea Salt.Roma style tomatoes.Non BPAâ¡â¡.Net Wt 15 oz (425 g).Contadinaî picks the freshest tomatoes!Patience is what makes our Italian style tomatoes so full of rich, robust
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