Pizza Any Way You Slice It
Pizza Any Way You Slice It prepares you for the art of pizza making with tips and instruction for dough preparation and more. Here are all kinds of delicious pizzas, even one that contains chocolate.
Format: Softcover, 215 pages.
Author: Michele Scicolone and Charles Scicolone
Description: Charles Scicolone, the wine director of New York's i Trulli Restaurant and Enoteca, is a wine educator and writes for many publications. Michele Scicolone teaches cooking, writes for national publications, including Gourmet and the New York Times, and is the author of five Italian cookbooks, including A Fresh Taste of Italy. The Scicolones live in New York City, where they have frequent pizza parties.
Inspired by a trip to Naples, the birthplace of pizza, Charles and Michele became determined to find ways to duplicate their favorite dish at home. They made pizza after pizza, and soon even Charles, who had never cooked anything in his life, was able to make top-quality, authentic pizza from scratch.
Now, after mastering the art of making pizza, the Scicolones share their easy-to-follow tips and shortcuts: from mixing, kneading, and shaping the dough to choosing the right toppings.
Pizza-Any Way You Slice It includes Italian classics, such as Pizza Margherita (tomatoes, mozzarella, and basil) and Florentine Pizza (with spinach), and pizza American style, with favorites like Chicago Sausage and Cheese Deep-Dish Pie and New Haven White Clam Pizza. And there are easy recipes for unique stuffed pizzas, Italian regional pizzas, focaccia, and flatbreads -- something for every taste.
Condition: Good condition.
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