The Pizza Bible By Tony Gemignani (Hardcover)-image

The Pizza Bible By Tony Gemignani (Hardcover)

$ 13.2

Format: Hardcover Publication Year: 2014 Author: Tony Gemignani Book Title: Pizza Bible : The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and More Item Width: 8.4 in Personalize: No width: 8.4 in Ex Libris: No Illustrator: Yes Item Height: 1.1 in Item Length: 10.3 in Original Language: English Inscribed: No Narrative Type: Nonfiction Genre: Cooking ISBN: 9781607746058 Signed: No Topic: Regional & Ethnic / Italian, Methods / Professional, Courses & Dishes / Pizza Item Weight: 48.3 Oz height: 1.1 in Publisher: Potter/Ten SPEED/Harmony/Rodale Vintage: No Language: English Number of Pages: 320 Pages

Description

The Pizza Bible By Tony Gemignani (Hardcover). "The Pizza Bible by Tony Gemignani" is a comprehensive guide to pizza styles from around the world, featuring recipes and insights from renowned chef Tony Gemignani. The book covers various pizza styles such as Neapolitan, deep-dish, wood-fired, Sicilian, calzones, and focaccia, as well as regional variations from New York, New Haven, Detroit, and more. With 320 pages of content, including illustrations, this hardcover book is a must-have for pizza enthusiasts looking to expand their knowledge and skills in the art of making pizza. Published in 2014, it offers a detailed exploration of Italian regional pizza styles and professional pizza-making techniques. "The Pizza Bible by Tony Gemignani" is a comprehensive guide to pizza styles from around the world, featuring recipes and insights from renowned chef Tony Gemignani. The book covers various pizza styles such as Neapolitan, deep-dish, wood-fired, Sicilian, calzones, and focaccia, as well as regional variations from New York, New Haven, Detroit, and more. With 320 pages of content, including illustrations, this hardcover book is a must-have for pizza enthusiasts looking to expand their knowledge and skills in the art of making pizza. Published in 2014, it offers a detailed exploration of Italian regional pizza styles and professional pizza-making techniques.

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