{"product_id":"pizza-camp-recipes-from-pizzeria-beddia","title":"Pizza Camp: Recipes from Pizzeria Beddia","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eJoe Beddia\u003c\/b\u003e is the chef-owner of Pizzeria Beddia, named the best pizza in America by \n\u003ci\u003eBon Appétit.\u003c\/i\u003e He lives in Philadelphia.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I will never forgive my parents for not sending me to Pizza Camp.\" \n\u003cbr\u003e-- \n\u003ci\u003e\u003cb\u003eJimmy Kimmel, comedian \/ pizza eater\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Joe Beddia is plowing a wonderfully irreverent path in food, a path illogically anchored in a reverence for quality and technique, but matched with a completely punk DIY ethos. This book is a map of his mind, a mind you should read into. \n\u003ci\u003ePizza Camp \u003c\/i\u003eis ahead of its time.\" \n\u003cbr\u003e-- \n\u003ci\u003e\u003cb\u003eHugh Acheson, James Beard Award-winning chef and author\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.\" \n\u003cbr\u003e-- \n\u003ci\u003e\u003cb\u003eMichael Solomonov, James Beard Award-winning chef and author\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Not all pizzas go to heaven, but there is definitely a puffy cloud waiting for St. Joe Beddia's work.\" \n\u003cbr\u003e-- \n\u003ci\u003e\u003cb\u003eChris Bianco, James Beard Award-winning chef and author\u003c\/b\u003e\u003c\/i\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003e\u003ci\u003ePizza Camp\u003c\/i\u003e is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what \u003ci\u003eBon Appetit\u003c\/i\u003e magazine calls \"the best pizza in America.\"\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e 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. \n\u003cp\u003e\u003c\/p\u003e Beginning with sauce, cheese, and baking basics, Beddia takes pizza lovers through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. \n\u003cp\u003e\u003c\/p\u003e With more than 50 iconic and new recipes, \n\u003ci\u003ePizza Camp\u003c\/i\u003e delivers everything you'll need to make unforgettable and inventive pizza, stromboli, hoagies, and more (because even the most die-hard pizza lovers can't eat pizza every day), with plenty of vegetarian options. \n\u003cp\u003e\u003c\/p\u003e In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand-new recipes like: \n\u003cul\u003e\n\u003cli\u003e\u003cb\u003eDinosaur Kale, Pickled Red Onion, and Spring Cream Pizza\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBintje Potato with Cream and Rosemary\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eCollard Greens with Bacon and Cream\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eRoasted Corn with Heirloom Cherry Tomato and Basil\u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eBreakfast Pizza with Cream, Spinach, Bacon, and Eggs \u003c\/b\u003e\u003c\/li\u003e\n\u003cli\u003e\u003cb\u003eAnd dozens more!\u003c\/b\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, \n\u003ci\u003ePizza Camp\u003c\/i\u003e is a novel approach to homemade pizza. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e\"One thing is very clear when it comes to the kitchen spirit sitting on your shoulder: You want that spirit to speak with authority. Joe Beddia, owner of Philadelphia's Pizzeria Beddia, a perennial entry in whatever 'Best Pizza in America' story is showing up in your Facebook feed, has no problem on that front.\" --\u003ci\u003eNew York Times\u003c\/i\u003e\u003c\/b\u003e\n\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9781419724091, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cp\u003e\n\u003cstrong\u003eContributor Bio:\u003c\/strong\u003eBeddia, Joe\u003cbr\u003e\n\u003cb\u003eJoe Beddia\u003c\/b\u003e is the chef-owner of Pizzeria Beddia, named the best pizza in America by \n\u003ci\u003eBon Appétit.\u003c\/i\u003e He lives in Philadelphia.\u003cbr\u003e\u003cbr\u003e\n\u003c\/p\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Beddia, Joe\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Harry N. Abrams\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-04-18\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Pizza|Cooking|Courses \u0026amp; Dishes|Salads|Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Individual Chefs \u0026amp; Restaurants|Cooking|Courses \u0026amp; Dishes|Sauces \u0026amp; Dressings|Cooking|Methods|Baking|Cooking|Comfort Food\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Cookbooks|Pizza\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.85 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781419724091\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781419724091\u003c\/p\u003e","brand":"Harry N. 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