{"product_id":"the-pizza-bible-the-worlds-favorite-pizza-styles-from-neapolitan-deep-dish-wood-fired-sicilian-calzones-and-focaccia-to-new-york-new-haven-detroit-and-more","title":"The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroi (Spiral Bound)","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\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tRespect the Craft \n\u003cbr\u003e The Master Class \n\u003cbr\u003e Gearing Up \n\u003cbr\u003e Master Class Shopping List \n\u003cbr\u003e Part One: Theory \n\u003cbr\u003e Ingredients \n\u003cbr\u003e Part Two: Practice \n\u003cbr\u003e Day One \n\u003cbr\u003eDay Two \n\u003cbr\u003e Day Three \n\u003cbr\u003e Regional American \n\u003cbr\u003e Master Dough with Starter \n\u003cbr\u003e Tiga and Poolish Starters \n\u003cbr\u003e Master Dough Without Starter \n\u003cbr\u003e New Yorker \n\u003cbr\u003e New York-New Jersey Tomato Sauce \n\u003cbr\u003e Sweet Fennel Sausage \n\u003cbr\u003e Calabrese Honey Sausage \n\u003cbr\u003e Casing Sausage \n\u003cbr\u003e New Haven with Clams \n\u003cbr\u003e New Jersey Tomato Pie \n\u003cbr\u003e Detroit Red Top \n\u003cbr\u003e St. Louis \n\u003cbr\u003e Chicago \n\u003cbr\u003e Chicago Deep-Dish Dough \n\u003cbr\u003e Chicago Stuffed Dough \n\u003cbr\u003e Deep-Dish Tomato Sauce \n\u003cbr\u003e Chicago Deep-Dish with Calabrese and \n\u003cbr\u003e Fennel Sausages \n\u003cbr\u003e Chicago Deep Dish with Spinach and Ricotta \n\u003cbr\u003e Fully Stuffed \n\u003cbr\u003e Cast-Iron Skillet \n\u003cbr\u003e Cracker-Thin Dough \n\u003cbr\u003e Cracker-Thin with Fennel Sausage \n\u003cbr\u003e Cracker-Thin Tomato Sauce \n\u003cbr\u003e Frank Nitti \n\u003cbr\u003e Italian Stallion \n\u003cbr\u003e Italian Beef \n\u003cbr\u003e Italian Beef Sandwich \n\u003cbr\u003e Chicago-Inspired Cocktails \n\u003cbr\u003e Sicilian \n\u003cbr\u003e Sicilian Dough with Starter \n\u003cbr\u003e Sicilian Dough Without Starter \n\u003cbr\u003e Parbaking Sicilian Dough \n\u003cbr\u003e The Brooklyn \n\u003cbr\u003e Sicilian Tomato Sauce \n\u003cbr\u003e Pepperoni and Sausage \n\u003cbr\u003e Burratina di Margherita \n\u003cbr\u003e Purple Potato and Pancetta \n\u003cbr\u003e La Regina \n\u003cbr\u003e Grandma \n\u003cbr\u003e Early Girl Tomato Sauce \n\u003cbr\u003e Quattro Forni \n\u003cbr\u003eCalifornia Style \n\u003cbr\u003e Cal-Italia \n\u003cbr\u003e Multigrain Dough \n\u003cbr\u003e Honey Pie \n\u003cbr\u003e Eddie Muenster \n\u003cbr\u003e Guanciale and Quail Egg \n\u003cbr\u003e Campari \n\u003cbr\u003e Organic Three Cheese \n\u003cbr\u003e Eggplant and Olive \n\u003cbr\u003e Fig, Almond, and Monterey Jack \n\u003cbr\u003e Organic Dough \n\u003cbr\u003e Khorasan Dough \n\u003cbr\u003e Einkorn Dough \n\u003cbr\u003e Sprouted Wheat Dough \n\u003cbr\u003e Napoletana \n\u003cbr\u003e Napoletana Dough \n\u003cbr\u003e Napoletana Tomato Sauce \n\u003cbr\u003e Handmade Mozzarella \n\u003cbr\u003e Wood-Fired Pizza Basics \n\u003cbr\u003e Wood-Fired Oven Baking \n\u003cbr\u003e Home-Oven Broiler Method \n\u003cbr\u003e Margherita \n\u003cbr\u003e Margherita Extra \n\u003cbr\u003e Marinara \n\u003cbr\u003e Mastunicola \n\u003cbr\u003e Regional Italian \n\u003cbr\u003e Lucca \n\u003cbr\u003e Rimini \n\u003cbr\u003e Calabrese \"Diavola\" \n\u003cbr\u003e Quattro Anchovy \n\u003cbr\u003e Sardinia \n\u003cbr\u003e Pizza Romana \n\u003cbr\u003e Romana Dough \n\u003cbr\u003e Global \n\u003cbr\u003e Barcelona \n\u003cbr\u003e München \n\u003cbr\u003e Dubliner \n\u003cbr\u003e Parisian \n\u003cbr\u003e Greco \n\u003cbr\u003e Grilled \n\u003cbr\u003e Dough for Grilling \n\u003cbr\u003e Grilled Pizza Master Recipe \n\u003cbr\u003e Steak Lover's \n\u003cbr\u003e Insalata \n\u003cbr\u003e St-Germain BBQ Chicken \n\u003cbr\u003e Wrapped and Rolled \n\u003cbr\u003e Calzone with Meatballs or Spinach \n\u003cbr\u003e Mortadella and Cheese Calzonewich \n\u003cbr\u003e The Bow Tie \n\u003cbr\u003e Pepperoli Sausage Rol \n\u003cbr\u003e Two Cool Things to Do with Leftover Dough \n\u003cbr\u003e Meatballs \n\u003cbr\u003e Focaccia and Bread \n\u003cbr\u003e Focaccia \n\u003cbr\u003e Focaccina \n\u003cbr\u003e Ciabatta \n\u003cbr\u003e After-School Ciabatta Pizza \n\u003cbr\u003e Baker's Percentages Chart \n\u003cbr\u003e Measurement Conversion Charts \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e Sources \n\u003cbr\u003e Acknowledgments \n\u003cbr\u003e Index\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eMarc Notes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tA comprehensive guide to making pizza, covering nine different regional styles - including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian - from chef, 11-time world Pizza Champion Tony Gemignani.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eTONY GEMIGNANI \u003c\/b\u003eis the chef and owner of seven restaurants: Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"The Best Pizzeria in America: Tony's Pizza Napoletana\" \n\u003cb\u003e--Larry Olmstead, \u003ci\u003eForbes Magazine\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"[Tony Gemingnani] approaches the craft of making pizza dough with the same intelligence and expertise as that of a pro brew master concocting an artisanal ale.\" \n\u003cb\u003e--\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"A cookbook we're looking forward to this fall.\" \n\u003cb\u003e--\u003ci\u003eTasting Table\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"One of the most anticipated cookbooks of ll 2014\" \n\u003cb\u003e--\u003ci\u003eEater National\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"Tony Gemignani has one jealousy-inducing resume. It's full of phrases like 'World Champion' and 'Best in America.' And get this: it all relates to pizza.\" \n\u003cb\u003e--\u003ci\u003eFood Republic\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"You'll never look at a pizza the same way again.\" \n\u003cb\u003e--\u003ci\u003eSanta Rosa Press Democrat\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"One-stop shopping for your deepest pizza desires.\" \n\u003cb\u003e--Mike DeSimone and Jeff Jenssen, \u003ci\u003eHuffington Post\u003c\/i\u003e\u003c\/b\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\"\u003ePublishers Weekly\u003c\/span\u003e 07\/21\/2014 (EAN 9781607746058, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2014 pg. 26 (EAN 9781607746058, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePeople Weekly\u003c\/span\u003e 11\/17\/2014 pg. 42 (EAN 9781607746058, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Gemignani, Tony\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e October 28, 2014\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Pizza|Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Methods|Professional\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Pizza|Cookbooks|COOKING \/ Regional \u0026amp; Ethnic \/ Italian|COOKING \/ Methods \/ Professional|COOKING \/ Courses \u0026amp; Dishes \/ Pizza\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781607746058\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B08WCPPZSGISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781607746058\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":51085894091030,"sku":"SP-9781607746058","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781607746058_1753839301860.png?v=1774948820","url":"https:\/\/lusper.myshopify.com\/products\/the-pizza-bible-the-worlds-favorite-pizza-styles-from-neapolitan-deep-dish-wood-fired-sicilian-calzones-and-focaccia-to-new-york-new-haven-detroit-and-more","provider":"Lusperbooks","version":"1.0","type":"link"}