EMILY: The Cookbook

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Ballantine Books #ad - You’ll be shown how to re-create such crowd-pleasing favorites as their famous round pizza, the iconic Detroit pan pizza, and their legendary EMMY Burger, the juicy wonder that tops many New York City “Best Burger” lists. Packed with full-color photos and handy tips, EMILY: The Cookbook is a fabulous find for people who want new ways to entertain, feed, and wow their friends and family.

Praise for emily: the cookbook“with emily: the cookbook, the chef Matthew Hyland and his wife and business partner, Emily Hyland, deliver what is perhaps the first really full-throated American pizza cookbook. Sam sifton, the new york times   “the husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection.

. You’ll also find recipes for small plates nguyen’s hot wings with ranch dip, pasta campanelle with Duck Ragù, salads Shredded Brussels Sprouts with Blue Cheese, sandwiches Lobster Salad Sandwich, and Miso Dressing, Bacon, cocktails a Killer Colada, and scrumptious desserts Rocky Road Brownies with Rum Ganache Dip.

EMILY: The Cookbook #ad - The husband-and-wife team behind one of new York City’s and Nashville’s favorite pizza places share the secrets behind their acclaimed restaurants in a cookbook featuring more than 100 recipes. Named one of the best cookbooks of the year by food network legions of fans line the block as they flock to Emily and Matt Hyland’s flagship restaurants EMILY and the popular spinoff Emmy Squared.

But emily: the cookbook is more than pizza and burger perfection. Culled from their restaurant menus, but designed for home kitchens.

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Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia A Cookbook

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Ten Speed Press #ad - The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, Baby Kale, and Walnut Focaccia; and Rosemary Garlic Potato, and Prosciutto Pizza Al Taglio.

Starting with recipes for three master doughs that can be made with commercial yeast, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, as well as a brief intro to sourdough starters, and Roman and Sicilian styles through step-by-step photographs.

Perfect Pan Pizza: Square Pies to Make at Home, from Roman, Sicilian, and Detroit, to Grandma Pies and Focaccia A Cookbook #ad - With unique recipes, and a permissive and inspiring tone, plenty of informative FAQs for beginners, this book will appeal to both experienced bread bakers and novice home pizza makers alike. An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven.

This new book from bread legend peter reinhart is a lushly photographed ode to the pan pizza, crispy, a doughy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels.

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Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone A Cookbook

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Ten Speed Press #ad - A 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. Pizza remains america's favorite food, but one that many people hesitate to make at home. In mastering pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone.

. With transporting imagery from italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy. 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.

Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone A Cookbook #ad - 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.

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Bestia: Italian Recipes Created in the Heart of L.A. A Cookbook

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Ten Speed Press #ad - Rooted in the flavors and techniques of italian regional cooking, greens, tomato, these recipes include inventive hits like fennel-crusted pork chops; meatballs with ricotta, and preserved lemon; and agnolotti made with cacao pasta dough. With chapters on making bread, pasta, and charcuterie; sections on stocks and sauces; and new ideas for getting the most from your cooking by layering flavors, Bestia delivers a distinctively innovative approach to Italian-inspired cooking.

Irresistible desserts such as apple cider donuts and a chocolate budino tart, from co-owner and pastry chef Genevieve Gergis, end the concert of flavors on a high note. This debut cookbook from L. A. S phenomenally popular bestia restaurant features rustic Italian food that is driven by intense flavors, pizza and pasta from scratch, including house-made charcuterie, and innovative desserts inspired by home-baked classics.

Bestia: Italian Recipes Created in the Heart of L.A. A Cookbook #ad - Iacp award finalistsince opening in downtown los angeles in 2012, and flavor-forward food served in a festive, Bestia has captivated diners with its bold, satisfying, communal atmosphere. Now, in this accessible and immersive debut cookbook, all of the incredible dishes that have made Bestia one of the most talked-about restaurants in the country are on full display.

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Pizza Camp: Recipes from Pizzeria Beddia

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Harry N. Abrams #ad - And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he’s offering his methods and recipes in a cookbook that’s anything but old school. In this book you will find pizza combinations that have gained his pizzeria a cult following, and packed with drawings, spinach, neighborhood photos, alongside brand new recipes like:   --Bintje Potato with Cream and Rosemary --Collard Greens with Bacon and Cream --Roasted Corn with Heirloom Cherry Tomato and Basil --Breakfast Pizza with Cream, and lots of humor, Bacon, and Eggs   Designed by Walter Green, art director of Lucky Peach,  Pizza Camp is a novel approach to homemade pizza.

With more than fifty iconic and new recipes, and more, hoagies,  Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, with plenty of vegetarian options because even the most die-hard pizza lovers can’t eat pizza every day. Beginning with d’oh, sauce, and baking basics, satisfyingly chewy, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, CHEESE, dangerously addictive pies at home.

Pizza Camp: Recipes from Pizzeria Beddia #ad - Pizza camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls “the best pizza in America. Joe beddia’s pizza is old school—it’s all about the dough, the sauce, and the cheese. Abrams.

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LloydPans Kitchenware 10 by 14 Inch Detroit Style Pizza Pan USA Made Hard-Anodized

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LloydPans Kitchenware RCT-14926-PSTK #ad - No pre-seasoning required or Recommended, Ready for Baking Pizza. Permanent, non-toxic stick-resistant coating for easy release and cleanup. 10 inch by 14 inch by 2. 5 inch deep detroit Style Pizza Pan Used by commercial pizzarias. Double thick flat rim adds strength and long-lasting durability. These commercial quality pans are the same that are used in Detroit Styel pizza restaurants and match size specifications of the original blue steel pans.

Our exclusive dura-kote finish is a permanent, non-toxic, stick-resistant coating that eliminates the need for any pre-seasoning and the hassle of maintaining seasoned pans. Easy to bake with, easy to clean, easy to maintain. Dark coated pans tend to produce a little darker crust bake so you may need to adjust your temperature down or shorten your cooking time.

LloydPans Kitchenware 10 by 14 Inch Detroit Style Pizza Pan USA Made Hard-Anodized #ad - Made in our us manufacturing plant from heavy duty anodized aluminum with DK finish, Detroit Style Pizza Pans from LloydPans will never rust, never need seasoning and will last for years. Lloydpans kitchenware pizza pans provide an easy release from the pan after baking, are metal utensil safe and are easy to clean.

Hard-anodized; permanent, stick-Resistant Coating is PTFE Free; USA Made. Heat safe to 700 degrees F. Nesting - 76° angle allows nesting when empty, saving storage space Abrams. 10x14 inch detroit style pizza pan No Pre-Seasoning Required! Made in the USA.

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Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit A Baking Book

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Lorena Jones Books #ad - Hard-anodized; permanent, stick-Resistant Coating is PTFE Free; USA Made. A bursting-with-personality cookbook from Sister Pie, the boutique bakery that's making Detroit more delicious every day. Iacp award finalistat sister pie, lisa ludwinski and her band of sister bakers are helping make Detroit sweeter one slice at a time from a little corner pie shop in a former beauty salon on the city’s east side.

. Illustrated throughout with 75 drool-worthy photos and Ludwinski’s charming line illustrations, punny style, and infused with her plucky, bakers and bakery lovers won’t be able to resist this book. No one leaves without a slice—those who don’t have money in their pockets can simply cash in a prepaid slice from the “pie it forward” clothesline strung across the window.

Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit A Baking Book #ad - Heat safe to 700 degrees F. With 75 of her most-loved recipes for sweet and savory pies—such as Toasted Marshmallow-Butterscotch Pie and Sour Cherry-Bourbon Pie—and other bakeshop favorites, the Sister Pie cookbook pays homage to Motor City ingenuity and all-American spirit. Easy to bake with, easy to clean, easy to maintain.

The granddaughter of two detroit natives, dancing, Ludwinski spends her days singing, and serving up a brand of pie love that has charmed critics and drawn the curious from far and wide. Abrams. No pre-seasoning required or Recommended, Ready for Baking Pizza. 10 inch by 14 inch by 2.

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LloydPans Kitchenware 8 by 10 inch Detroit Style Pizza Pan USA Made Hard-Anodized

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LloydPans Kitchenware RCT-14927-PSTK #ad - No pre-seasoning required or Recommended, Ready for Baking Pizza. No pre-seasoning Required or Recommended, Ready for Baking. Heat safe to 700 degrees F. 10 inch by 14 inch by 2. 5 inch deep detroit Style Pizza Pan Used by commercial pizzarias. Heat safe to 700 degrees F. Permanent, non-toxic stick resistant coating for easy release and cleanup.

Hard-anodized; permanent, stick-Resistant Coating is PTFE Free; USA Made. 8 inch by 10 inch by 2. 25 inch deep detroit Style Pizza Pan Used by commercial pizzarias. Hard-anodized; permanent, stick-Resistant Coating is PTFE Free; USA Made. Lloydpans kitchenware pizza pans provide an easy release from the pan after baking, are metal utensil safe and are easy to clean.

LloydPans Kitchenware 8 by 10 inch Detroit Style Pizza Pan USA Made Hard-Anodized #ad - Double thick flat rim adds strength and long-lasting durability. Our exclusive dura-kote finish is a permanent, non-toxic, stick-resistant coating that eliminates the need for any pre-seasoning and the hassle of maintaining seasoned pans. Made in our us manufacturing plant from heavy duty anodized aluminum with DK finish, Detroit Style Pizza Pans from LloydPans will never rust, never need seasoning and will last for years.

8x10 inch detroit style pizza Pan No Pre-Seasoning Required! Made in the USA. Dark coated pans tend to produce a little darker crust bake so you may need to adjust your temperature down or shorten your cooking time.

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Bianco: Pizza, Pasta, and Other Food I Like

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Ecco #ad - Easy to bake with, easy to clean, easy to maintain. Now the owner of a legendary pizza mecca and a james beard award-winning chef, fully illustrated cookbook illuminating the fundamentals of pizza making, Chris Bianco brings us a full-color, from the basics of flour and water to the philosophy behind Bianco’s cooking.

Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. Easy to bake with, easy to clean, easy to maintain. All he knew was that his food would be the result of his relationships with farmers, local producers, and staff, customers, reflecting the respect and sincere intention that he brings to each of his recipes.

Bianco: Pizza, Pasta, and Other Food I Like #ad - 10 inch by 14 inch by 2. 5 inch deep detroit Style Pizza Pan Used by commercial pizzarias. Heat safe to 700 degrees F. Ecco Press. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker. The book features recipes for his signature pies as well as strategies and techniques for translating chef’s methods to the home kitchen.

No pre-seasoning Required or Recommended, Ready for Baking. Heat safe to 700 degrees F.

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Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast

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Voracious #ad - Easy to bake with, easy to clean, easy to maintain. And there's always time for pizza, tacos, ultrafast 20-minute miracles, one-pot wonders, "walk-away" recipes, and dessert. Great food in quick time, every night of the week. No pre-seasoning required or Recommended, Ready for Baking Pizza. Some chapters focus on time--with recipes that are Fast under an hour, Faster 45 minutes or less, start to finish, and Fastest 25 minutes or less.

No pre-seasoning Required or Recommended, Ready for Baking. Kimball and his team of cooks and editors search the world for straightforward techniques that deliver delicious dinners in less time. Here they present more than 200 solutions that will transform your weeknight cooking, showing how to make simple, healthy, delicious meals using pantry staples and just a few other ingredients.

Milk Street: Tuesday Nights: More than 200 Simple Weeknight Suppers that Deliver Bold Flavor, Fast #ad - Hard-anodized; permanent, stick-Resistant Coating is PTFE Free; USA Made. 8 inch by 10 inch by 2. 25 inch deep detroit Style Pizza Pan Used by commercial pizzarias. Heat safe to 700 degrees F. Hard-anodized; permanent, stick-Resistant Coating is PTFE Free; USA Made. Here are some of the fresh, inventive meals that come together in minutes:miso-Ginger Chicken SaladRigatoni Carbonara with RicottaVietnamese Meatball Lettuce WrapsPeanut-Sesame NoodlesWhite Balsamic Chicken with TarragonSeared Strip Steak with Almond-Rosemary Salsa VerdeChocolate-Tahini PuddingTuesday Nights is organized by the way you cook.

Ecco Press.

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Roberta's Cookbook

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Clarkson Potter #ad - Heat safe to 700 degrees F. Heat safe to 700 degrees F. Hard-anodized; permanent, stick-Resistant Coating is PTFE Free; USA Made. 8 inch by 10 inch by 2. 25 inch deep detroit Style Pizza Pan Used by commercial pizzarias. Clarkson Potter Publishers. No pre-seasoning Required or Recommended, Ready for Baking. Hard-anodized; permanent, stick-Resistant Coating is PTFE Free; USA Made.

No pre-seasoning required or Recommended, Ready for Baking Pizza. 10 inch by 14 inch by 2. 5 inch deep detroit Style Pizza Pan Used by commercial pizzarias. The brooklyn destination the new york times called “one of the most extraordinary restaurants in the country”—which began as a pizza place and quickly redefined the urban food landscape—releases its highly anticipated debut cookbook.

Roberta's Cookbook #ad - When roberta’s opened in 2008 in a concrete bunker in Bushwick, it was a pizzeria where you could stop in for dinner and stumble out hours later, happy. Easy to bake with, easy to clean, easy to maintain. Abrams. Ecco Press. It’s still a down-the-rabbit-hole kind of place but has also become a destination for groundbreaking food, a wholly original dining experience, and a rooftop garden that marked the beginning of the urban farming movement in New York City.

The forces behind roberta’s—chef carlo mirarchi and co-owners brandon Hoy and Chris Parachini—share recipes, photographs, and stories meant to capture the experience of Roberta’s for those who haven’t been, and to immortalize it for those who’ve been there since the beginning.

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