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My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home: A Cookbook
Hardcover - English

Cooks can make homemade pizza that exceeds their wildest expectations with Lahey's groundbreaking no-knead dough and inventive toppings. With gorgeous color photographs and helpful tips on equipment and techniques, "My Pizza" unlocks the secrets of great, easy pizza for home cooks everywhere. ...Make homemade pizza that exceeds your wildest expectations--yet couldn't be simpler--with Jim Lahey's groundbreaking no-knead dough and inventive toppings.

Jim Lahey, the baking genius behind New York City's celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven--gas or electric--in fewer than five minutes. The secret to incredible pizza is a superb crust--one that is crisp yet chewy, and slightly charred around the edges. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes for salads, soups, and desserts to make a meal complete.

The pizzas in this book aren't your usual, run-of-the-mill pies. In fact, Jim's unique topping pairings--such as Corn and Tomato, Coppa and Fennel, and Potato and Leek--reinvigorate this American favorite. His whimsy is apparent in his Pepperoni Pie, which doesn't include the cured meat we have all come to expect; instead, riffing on "pepperoni" as the Italian plural for "pepper," Jim offers a pie with red pepper puree, ground lamb, and pecorino cheese. To round out dinner, My Pizza also has recipes for starters and side salads--such as Cannellini Bean Toast, Pea Soup, and Bibb and Roasted Squash Salad--and sweet finishes, from Milk Chocolate Sundae to Banoffee Pie.

With gorgeous color photographs and helpful tips on equipment and techniques, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere.

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ADDITIONAL INFO

ISBN
0307886158
EAN
9780307886156
Publication Date
20/03/2012
Pages
192
Dimension
24.51cm x 19.84cm x 1.88cm
Age Group
NA to NA
Grades
Not Applicable to Not Applicable
Lexile Level
0
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About Author

Lahey, Jim
Jim Lahey studied sculpting at SUNY Stonybrook and the School of Visual Arts but soon headed off to Italy to work with bakers in northeastern and central Italy. He opened the Sullivan Street Bakery in New York City in 1994; the bakery has since moved farther uptown to Manhattan's west side. His new pizza restaurant, Co., opened in Manhattan in early 2009.

Flaste, Rick
Rick Flaste served as the editor of the New York Times Dining Section at its inception, creating many of its acclaimed features. He has collaborated on numerous cookbooks and books.

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