Mastering Pizza
The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]
A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have.
“If you are serious about making pizza, buy every copy in the store.”—JIMMY KIMMEL
Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with…
$39.99
August 28, 2018
David Joachim has authored, edited, or collaborated on more than thirty-five cookbooks, including the IACP award-winning The Food Substitutions Bible and the New York Times bestsellers A Man, a Can, a Grill and Mastering the Grill, co-authored with Andrew Schloss. He lives in Allentown, Pennsylvania. Visit David at: www.davejoachim.com.
The Pasta Book
Marc Vetri and David Joachim
We the Pizza
Muhammad Abdul-Hadi with Michael Carter and David Joachim
Mastering Bread
Marc Vetri and Claire Kopp McWilliams with David Joachim
The Kripalu Kitchen
Jeremy Rock Smith with David Joachim
Mastering Pizza
Marc Vetri and David Joachim
Mastering Pasta
Marc Vetri with David Joachim
Rustic Italian Food
Marc Vetri with David Joachim
A Man, A Can, A Plan, A Second Helping
David Joachim and the Editors of Men's Health
A Man, A Can, A Microwave
David Joachim and the Editors of Men's Health
A Man, A Can, A Grill
David Joachim and the Editors of Men's Health
A Man, a Can, a Plan
David Joachim and the Editors of Men's Health
Trained in Bergamo, Italy, by some of the region’s most noted chefs, Marc Vetri is the chef/owner of Vetri Ristorante, Osteria, Amis, and the forthcoming Alla Spina, all located in Philadelphia. Vetri was named one of Food & Wine’s Ten Best New Chefs and received the Philadelphia Inquirer’s highest restaurant rating; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appétit, the Philadelphia Inquirer, and the New York Times. Visit his restaurants online at: www.vetrifamily.com.
The Pasta Book
Marc Vetri and David Joachim
Mastering Bread
Marc Vetri and Claire Kopp McWilliams with David Joachim
Flour Lab
Adam Leonti with Katie Parla, Foreword by Marc Vetri
Mastering Pizza
Marc Vetri and David Joachim
Mastering Pasta
Marc Vetri with David Joachim