Description
Discover the culinary magic of 'Saturday Pizzas from the Ballymaloe Cookery School: The Essential Guide to Making Pizza at Home'. This beautifully crafted hardback book is your ultimate guide to creating artisan pizzas right in your own kitchen. Co-authored by renowned food writers Dennhardt and Kristin Jensen, this essential cookbook features 90 delicious pizza recipes infused with seasonally inspired toppings, from perfect classics to gourmet creations that will tantalize your taste buds. Whether you're a seasoned chef or a cooking novice, this book offers invaluable tips, techniques, and kitchen wisdom to elevate your pizza-making skills.
The book starts with essential chapters on equipment, ingredients, and methods for cooking in a domestic oven or a wood-burning stove. Learn the art of making perfect pizza dough by hand or with a machine, with recipes for Sourdough, Spelt, and Gluten-Free options to accommodate every dietary preference.
Explore mouth-watering sauces and extras, including unique condiments like Red Onion Jam and Hollandaise Butter, that complement your pizza perfectly. The heart of the book celebrates the flagship pizzas that have made the Ballymaloe pop-up a beloved institution in Ireland, complete with anecdotes and personal stories that inspire and enhance your pizza-making experience.
Get ready to impress family and friends with your homemade pizzas! With its stunning photography and engaging narrative, 'Saturday Pizzas' is not just a cookbook—it's an invitation to join a passionate pizza community. Perfect for anyone passionate about pizza and eager to expand their culinary repertoire.
Delivery information: All orders are dispatched promptly and securely, ensuring that your pizza-making adventure can begin as soon as possible.
Saturday Pizzas from the Ballymaloe Cookery School: The Essential Guide to Making Pizza at Home, from Perfect Classics to Inspired Gourmet Toppings
By Dennhardt, Philip
By Jensen, Kristin
Condition: BRAND NEW
Format: Hardback
Number of Pages 192
Publisher Ryland, Peters & Small Ltd
Artisan pizzas with delicious, seasonally inspired toppings are the focus of this exciting new book co-authored by the pioneer of Saturday Pizzas, and one of Ireland's most prestigious food writers. Saturday Night Pizzas started as a small pop-up restaurant at the famous Ballymaloe Cookery School. The idea was such a success that the pop-up pizzeria has been going for nearly 10 years, and is considered something of an institution within Ireland. Due to high demand, Saturday Pizzas also sell their pizzas into local shops too. The man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favourite recipes. The book is also filled with Dennhardt's, anecdotes, principles, tips and techniques. Author and esteemed food writer Kristin Jensen also brings a wealth of food knowledge to the table to ensure that every recipe is of the highest standard. The first chapter Getting Started gives information on equipment, ingredients and cooking in both a domestic oven and a wood burning stove. The second chapter, Dough, gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter. The main pizza recipes are then divided into Our Flagship Pizzas, which classics su
The book starts with essential chapters on equipment, ingredients, and methods for cooking in a domestic oven or a wood-burning stove. Learn the art of making perfect pizza dough by hand or with a machine, with recipes for Sourdough, Spelt, and Gluten-Free options to accommodate every dietary preference.
Explore mouth-watering sauces and extras, including unique condiments like Red Onion Jam and Hollandaise Butter, that complement your pizza perfectly. The heart of the book celebrates the flagship pizzas that have made the Ballymaloe pop-up a beloved institution in Ireland, complete with anecdotes and personal stories that inspire and enhance your pizza-making experience.
Get ready to impress family and friends with your homemade pizzas! With its stunning photography and engaging narrative, 'Saturday Pizzas' is not just a cookbook—it's an invitation to join a passionate pizza community. Perfect for anyone passionate about pizza and eager to expand their culinary repertoire.
Delivery information: All orders are dispatched promptly and securely, ensuring that your pizza-making adventure can begin as soon as possible.
Saturday Pizzas from the Ballymaloe Cookery School: The Essential Guide to Making Pizza at Home, from Perfect Classics to Inspired Gourmet Toppings
By Dennhardt, Philip
By Jensen, Kristin
Condition: BRAND NEW
Format: Hardback
Number of Pages 192
Publisher Ryland, Peters & Small Ltd
Artisan pizzas with delicious, seasonally inspired toppings are the focus of this exciting new book co-authored by the pioneer of Saturday Pizzas, and one of Ireland's most prestigious food writers. Saturday Night Pizzas started as a small pop-up restaurant at the famous Ballymaloe Cookery School. The idea was such a success that the pop-up pizzeria has been going for nearly 10 years, and is considered something of an institution within Ireland. Due to high demand, Saturday Pizzas also sell their pizzas into local shops too. The man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favourite recipes. The book is also filled with Dennhardt's, anecdotes, principles, tips and techniques. Author and esteemed food writer Kristin Jensen also brings a wealth of food knowledge to the table to ensure that every recipe is of the highest standard. The first chapter Getting Started gives information on equipment, ingredients and cooking in both a domestic oven and a wood burning stove. The second chapter, Dough, gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter. The main pizza recipes are then divided into Our Flagship Pizzas, which classics su