The Pizza Bible By Tony Gemignani (Hardcover)-image

The Pizza Bible By Tony Gemignani (Hardcover)

$ 13.2

Ex Libris: No Original Language: English Number of Pages: 320 Pages 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 Length: 10.3 in Publisher: Potter/Ten SPEED/Harmony/Rodale width: 8.4 in Personalize: No Narrative Type: Nonfiction Topic: Regional & Ethnic / Italian, Methods / Professional, Courses & Dishes / Pizza Format: Hardcover Item Height: 1.1 in ISBN: 9781607746058 Language: English height: 1.1 in Illustrator: Yes Genre: Cooking Author: Tony Gemignani Vintage: No Signed: No Item Weight: 48.3 Oz Inscribed: No Item Width: 8.4 in Publication Year: 2014

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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