Artisan pizza and flatbread in five minutes a day
Record details
- ISBN: 9780312649944 (hardcover)
- ISBN: 0312649940 (hardcover)
-
Physical Description:
print
xviii, 302 p., [32] p. of plates : ill. (some col.) ; 24 cm. - Edition: 1st ed.
- Publisher: New York : Thomas Dunne Books, 2011.
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references and index. |
Formatted Contents Note: | Introduction: Lunch with Jeff and Zoë -- Pizza and flatbread are the fastest breads we make -- Ingredients -- Equipment -- Tips and techniques for perfect pizza and flatbread made with stored dough -- The master recipe -- More doughs and great savory sauces -- Thin-crust pizzas and flatbreads -- Thick-crust pizza, focaccia, and flatbreads -- Pita and dips, plus flatbreads and soups from around the world -- Dessert pizzas and other treats from enriched dough -- Sources for baking products. |
Search for related items by subject
Subject: | Pizza Bread |
Genre: | Cookbooks. |
Available copies
- 1 of 1 copy available at Kirtland Community College.
Holds
- 0 current holds with 1 total copy.
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Kirtland Community College Library | TX 770 .P58 H47 2011 | 30775305482649 | General Collection | Available | - |
Electronic resources
Publishers Weekly Review
Artisan Pizza and Flatbread in Five Minutes a Day : The Homemade Bread Revolution Continues
Publishers Weekly
(c) Copyright PWxyz, LLC. All rights reserved
The tips and techniques section alone makes this book invaluable to anyone attempting to make pizza at home. Every problem you might encounter is discussed in a friendly, you're-not-stupid-for-asking-this-question! manner. Hertzberg and Francois start with the basics: "How brown should pizza cheese get?" or "How do you prevent a soggy pizza crust?" and move to the more scientific: "Why do you cut medium-soft cheese into chunks rather than grating or slicing it?" The recipe section is similarly orchestrated. The first recipe, for a classic Margherita pie, is painstakingly broken down into finely detailed directions, with pictures in case you get lost. You'll actually enjoy reading the directions, as the authors provide reasons for every move: "Do not punch down the dough! With our method, you're trying to retain as much gas in the dough as possible, and punching it down knocks out gas and will make your pizza and flatbreads dense." It feels encouraging, not coddling, and soon you'll be making the delicious recipes, like Turkish spiced lamb flatbread or goat cheese and onion pizzette. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved.