PDF Ebook The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired Oven, by Anthony Tassinello

PDF Ebook The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired Oven, by Anthony Tassinello

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The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired Oven, by Anthony Tassinello

PDF Ebook The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired Oven, by Anthony Tassinello

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Review

“I have always had a passion for fire and wood ovens. Anthony Tassinello's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!" --Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse Restaurant "Fire up that pizza oven and get going with Anthony's extensive guide to making wood-fired pizzas with all the extras. Delicious sauces and toppings culled from pantries around the world, with tips from a seasoned California cook, anyone interested in dialing up their wood-fired pizzas will find inspiration from this comprehensive guide to everyone's favorite food." -- David Lebovitz, author of My Paris Kitchen and davidlebovitz.com “Anthony Tassinello’s wood-fired pizza always leaves me longing for more―more of his tender dough and sensational toppings. Happily, my longing is now fulfilled by the recipes in this book. Anthony is the consummate teacher, reassuringly guiding us to perfection in firing the oven, fermenting the dough, preparing flavorful toppings, and using the oven’s heat for tasty surprises like baked ricotta and roasted figs. This book belongs in every fire lover’s library." -- Darra Goldstein, Founding Editor, Gastronomica: The Journal of Food and Culture

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About the Author

Anthony Tassinello has spent the last two decades cooking at the iconic Chez Panisse Restaurant in Berkeley, California. His passion for wood-fired cookery, baking, and pastry and cocktail culture keeps him busy all four seasons. He has foraged for wild mushrooms from Oregon to Italy, and was the foraging guide for author/food activist Michael Pollan in his acclaimed bestseller, The Omnivore’s Dilemma. Anthony’s work has appeared in the New York Times Magazine, SF Magazine, The Huffington Post, NPR, and numerous cookbooks. He lives in Northern California with his girlfriend Frances, her son Bruno, and their orange cat, Rooney.

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Product details

Paperback: 242 pages

Publisher: Rockridge Press (February 23, 2016)

Language: English

ISBN-10: 1623157242

ISBN-13: 978-1623157241

Product Dimensions:

7.5 x 0.6 x 9.2 inches

Shipping Weight: 1.3 pounds (View shipping rates and policies)

Average Customer Review:

4.4 out of 5 stars

85 customer reviews

Amazon Best Sellers Rank:

#47,064 in Books (See Top 100 in Books)

Okay. So I don't have a pizza oven...yet. But it's on my list to build one, and this book has everything I might possibly need to know to build and enjoy it. So when this book showed up, I jumped on the chance to review it. And I'm glad I did! This book is great!First off, the science and obvious experience behind this book is clearly extensive but is still presented in a way that makes it easy to digest...pun intended. :) The pictures are lovely and the recipes, well, the recipes made me drool. Literally. Wow. With selections for everyone, with gluten free options, meat loaded pizzas, vegetarian delights, and even some sweets and salads, this book has it all! While it makes no pretences of being for anything other than a pizza oven, and it does not provide other baking options or conversions, I went ahead and tried some of the recipes in my regular oven. While they, of course, didn't have the same smoky awesomeness they would have had in a wood burning pizza oven, they were still delicious. We eat pizza every Monday in my family, and I'd honestly gotten a little tired of the same recipes. This book was a breath of fresh air! Here's what I tried:WHOLE-WHEAT PIZZA with PANCETTA, POTATO, and ASPARAGUSBREAKFAST PIEPIZZA with SAN MARZANO TOMATOES and BRAISED CHICKEN LEGSPIZZA with FRESH TOMATOES, GYPSY PEPPERS, and CAPERSROASTED BUTTERNUT SQUASH, ROQUEFORT, and WALNUT PIZZA...and they were all great! Still on my list to try are the calzones and a whole bunch of other pizzas. Ones of the things I really appreciated about this book was the focus on seasonal ingredients and cooking differently as the year progresses. As a result, I'll be cooking from this book for months and years to come. And when I finally get my pizza oven, it'll be pizza parties all year long!I received this product for free in exchange for my honest and unbiased review.

This book includes many different recipes and gives a good introduction to making this style of pizza. I received this book at a discount for a honest review. I have been interested in pizzas made in wood-fired ovens and book helped me learn and understand a lot of the basics involved. It also does a good job at giving a good idea of what work and preparation is required before actually building and setting up your own oven. Different styles of ovens are talked about, information about sourcing the right type of wood and how to fire up the oven, safety tips, and essential tools are all gone over.There are a lot of recipes included and I think that's the best part of the book. It gives you recipes for different dough including basic types, gluten free, wheat dough, and more so you can build many styles of pizza. Over 10 different types of sauces are also in this book and the few I've tried so far were very good. This gives you wonderful variety and flexibility in coming up with original and adventurous creations of your own. There are four chapters devoted to different categories of pizza: Meat pizzas, Poultry and Seafood pizzas, Vegetable pizzas, Calzones and sweet hand pies. There is even a chapter for things outside of pizza but associated or paired with it. This includes recipes for ricotta cheese, crepes, roasted vegetables, salads, and even more.The recipes were concise and easy to follow with preparation times listed along with the ingredients and instructions. There were many pizza recipes I had never heard of or even thought of, they helped spark my imagination and expand my view of pizza and different ingredients that could be used. The menu ideas are also very nice and well thought out for the occasions. I do wish that more color pictures of the different processes and steps were included to help clarify and guide things even more, but the book as it is certainly does an adequate job. The paper the book is printed on is thick, durable, and easy to turn. I would definitely recommend this book to adventurous pizza lovers looking for ideas and inspiration.

The Essentials of Wood-Fired Pizza is a well laid out collection of recipes for pizzas and calzones. The writer teaches you the techniques to a perfectly fired up oven and the art of come back for a second piece dough. I received this product at a discounted rate in exchange for my honest and unbiased review. The oven Roasted Red sauce caught my eye and looks like it will be flavorful and could be used on lots of other things besides pizza including just a great dipping sauce. We also really enjoyed the section beyond pizza that had items like Vietnamese Style Pork Skewer in Lettuce Cups and Shrimp Cooked in the Wood Oven with Garlic and Oil. Although, most of the recipes are made for a wood oven we plan one trying a few out on our grill and just adjusting the cooking times.

Such great cooking ideas in this book! I've only scratched the surface, but I'm loving the results from page 1 and on! The very basic starter recipe makes a great pizza dough every time!Inside this book, there are many great photos, detailed instructions on cooking with wood-fired ovens, and lists of all the tools you'll need or wish you had on hand!

This beautifully illustrated cookbook outlines the fine art of pie creations in a classic wood fired pizza oven. Nine chapters outline the details of the pizza oven itself, prepping, dough creation, sauces and condiments, charcuterie and meat pizzas, poultry and seafood pizzas, veggie pizzas, calzones and sweet hand pies, and finally a chapter with recipes on items other than pizza. It is easy to read with helpful hints in the margins. I’ve learned a lot and drooled much over these recipes. Since I have been working on perfecting my pizza, I found the sauce recipes most delicious. If you are planning a wonderfully cozy family outdoor kitchen, or just want to update current recipes, this is the cookbook for you!I received this book as a gift in exchange for my honest and unbiased review.

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The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired Oven, by Anthony Tassinello PDF

The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired Oven, by Anthony Tassinello PDF