The Artisanal Kitchen: Perfect Pizza at Home / The Artisanal Kitchen (ePub)
From the Essential Dough to the Tastiest Toppings
(Sprache: Englisch)
The chefs behind one of Brooklyn's most beloved pizza restaurants share a wide range of recipes and the secrets to making the perfect pie.
Andrew Feinberg and Francine Stephens set a new standard for New York pizza with their acclaimed Brooklyn...
Andrew Feinberg and Francine Stephens set a new standard for New York pizza with their acclaimed Brooklyn...
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The chefs behind one of Brooklyn's most beloved pizza restaurants share a wide range of recipes and the secrets to making the perfect pie.
Andrew Feinberg and Francine Stephens set a new standard for New York pizza with their acclaimed Brooklyn restaurant Franny's. In Artisanal Kitchen: Perfect Pizza at Home, they share the recipes and techniques they've developed over the years, putting their own twist on traditional Neapolitan-style pizza. Every step of the process is covered, from making the perfect pizza dough to getting creative with seasonal toppings.
The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking.
Andrew Feinberg and Francine Stephens set a new standard for New York pizza with their acclaimed Brooklyn restaurant Franny's. In Artisanal Kitchen: Perfect Pizza at Home, they share the recipes and techniques they've developed over the years, putting their own twist on traditional Neapolitan-style pizza. Every step of the process is covered, from making the perfect pizza dough to getting creative with seasonal toppings.
The Artisanal Kitchen cookbook series brings together great chefs and appealing subjects to add an easy level of pleasure and expertise to home cooking.
Autoren-Porträt von Andrew Feinberg, Francine Stephens, Melissa Clark
Andrew Feinberg and Francine Stephens are the owners of Franny's and Bklyn Larder. They live in Brooklyn with their two children, Prue and Marco. Melissa Clark is a food columnist for the New York Times and a bestselling cookbook author.
Melissa Clark, a James Beard Foundation award winner, writes about cuisine, wine, travel for numerous publications, including the New York Times (where she writes the enormously popular A Good Appetite Dining Section column), Bon Appetit, Food & Wine, and Martha Stewart. Her work has also appeared in Best Food Writing 2007, and she is a regular guest on the nationally broadcast NPR's The Takeaway. Clark has written 42 cookbooks, including Dinner: Changing the Game, and most recently Dinner in an Instant and Dinner in French. She has also written books in collaboration, including Braise with Chef Daniel Boulud, The Last Course with former Gramercy Tavern pastry chef Claudia Fleming, The Deen Family Cookbook with Paula Deen, and The Skinny: How to Fit into Your Little Black Dress Forever. Clark was born and raised in Brooklyn, New York, where she now lives with her husband and daughter.
Bibliographische Angaben
- Autoren: Andrew Feinberg , Francine Stephens , Melissa Clark
- 2017, Englisch
- Verlag: Artisan
- ISBN-10: 157965780X
- ISBN-13: 9781579657802
- Erscheinungsdatum: 13.06.2017
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- Dateiformat: ePub
- Grösse: 30 MB
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Sprache:
Englisch
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