{"product_id":"mastering-pizza-the-art-and-practice-of-handmade-pizza-focaccia-and-calzone-a-cookbook-9780399579226","title":"Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook]","description":"\u003cb\u003e\u003cb\u003eA revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. \u003c\/b\u003e\u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"If you are serious about making pizza, buy every copy in the store.\"--JIMMY KIMMEL \u003cp\u003e\u003c\/p\u003ePizza remains America's favorite food, but one that many people hesitate to make at home. In \u003ci\u003eMastering Pizza\u003c\/i\u003e, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes--gleaned from years spent researching recipes in Italy and perfecting them in America--have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles--and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, \u003ci\u003eMastering Pizza\u003c\/i\u003e will help you make pizza as delicious as you find in Italy.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Marc Vetri,David Joachim\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 08\/28\/2018\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 272\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.60lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.60h x 8.70w x 1.00d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399579226\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003ePublishers Weekly\u003c\/i\u003e 04\/02\/2018\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 06\/01\/2018 pg. 111\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eTrained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef\/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in\u003ci\u003e Gourmet\u003c\/i\u003e, \u003ci\u003eBon Appétit\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e, and is the author of \u003ci\u003eMastering Pasta\u003c\/i\u003e, \u003ci\u003eIl Viaggio di Vetri\u003c\/i\u003e, and \u003ci\u003eRustic Italian Food\u003c\/i\u003e. DAVID JOACHIM is the author of the \u003ci\u003eNew York Times \u003c\/i\u003ebest seller \u003ci\u003eA Man A Can A Plan\u003c\/i\u003e and a co-writer on numerous cookbooks.\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Marc Vetri \/ Hardcover \/ English","offer_id":47282260574365,"sku":"9780399579226","price":52.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_9b133ffc-a76a-4c9b-a1ed-0f8296b40a8b.jpg?v=1759947356","url":"https:\/\/booksdeli.com\/products\/mastering-pizza-the-art-and-practice-of-handmade-pizza-focaccia-and-calzone-a-cookbook-9780399579226","provider":"booksdeli.com","version":"1.0","type":"link"}