National Pizza MonthLike this list

11 items

• Flour Water Salt Yeast

  the Fundamentals of Artisan Bread and Pizza

  Forkish, Ken,

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  There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure-it is a…Read moreRead more of this annotation

• California Pizza Kitchen Family Cookbook

  Flax, Larry

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  Bring the California Pizza Kitchen experience to your home with nearly 50 recipes and inspiring color photographs found in the California Pizza Kitchen Family Cookbook , which shows you how to make popular dishes from the restaurant known for its…Read moreRead more of this annotation

• The California Pizza Kitchen Cookbook

  Flax, Larry

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  The California Pizza Kitchen Cookbook BBQ Chicken Pizza, Mixed Grill Vegetarian Pizza, Tandoori Chicken Pizza, Thai Chicken Pizza. These are just a few of the delicious pizzas, baked fresh in wood-burning ovens, that have helped to make California…Read moreRead more of this annotation

• Truly Madly Pizza

  One Incredible Easy Crust, Countless Inspired Combinations & Other Tidbits to Make Pizza a Nightly Affair

  Lenzer, Suzanne,

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  No matter what the first day of a new week throws at you, no matter how looming the rest of the days before the weekend seem, a truly, madly delicious pizza promises something familiar, something reliable, something known. It's confirmation that all…Read moreRead more of this annotation

• Staten Italy

  Nothin' but the Best Italian-American Classics, From Our Block to Yours

  Garcia, Francis (Restaurateur)

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  Authors Fran and Sal are two regular guys from the neighborhood, cousins and best friends, whose DNA reads garlic and oil (they're fifth generation in the food business) and whose six hugely successful restaurants, starting with the legendary…Read moreRead more of this annotation

• The United States of Pizza

  America's Favorite Pizzas, From Thin Crust to Deep Dish, Sourdough to Gluten-free

  Priebe, Craig,

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  This book celebrates the wild creativity of American-style pizza. Chef Craig Priebe has scoured the countryside, eating his way from coast to coast, stopping in promising pizzerias, to discover the tastiest pies that restaurants are inventing today.

• The Elements of Pizza

  Unlocking the Secrets to World-class Pies at Home

  Forkish, Ken,

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  A follow-up to the James Beard and IACP award-winning book Flour Water Salt Yeast, featuring an unprecedented look into the mechanics of pizza-dough making, plus scores of recipes for pizzas in every style- Neapolitan, Roman, American pan pizza, New…Read moreRead more of this annotation

• My Pizza

  the Easy No-knead Way to Make Spectacular Pizza at Home

  Lahey, Jim

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  The secret to incredible pizza is a superb crust-one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City's celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a…Read moreRead more of this annotation

• Pizza Night

  Deliciously Doable Recipes for Pizza and Salad

  Stafford, Alexandra

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  In Pizza Night , Alexandra Stafford presents four simple doughs-thin-crust, pan, Neapolitan-style, and gluten-free (plus sourdough variations)-and easy techniques for perfecting your crust. From there, you can create a variety of delicious pizzas,…Read moreRead more of this annotation

• Salad Pizza Wine

  and Many More Good Things From Elena

  Tiefenbach, Janice,

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  A bright, bold and modern Italian cookbook packed with 115+ delicious mix-and-match recipes, plus a few goofs and some thoughts on creating a fuller life for yourself and the people around you. A different kind of cookbook, from a different kind of…Read moreRead more of this annotation

• The Pizza Bible

  the World's Favorite Pizza Styles, From Neapolitan, Deep-dish, Wood-fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More

  Gemignani, Tony

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  Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion.…Read moreRead more of this annotation