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Saturday Pizzas from the Ballymaloe Cookery School: The essential guide to making pizza at home, from perfect classics to inspired gourmet toppings


  


 : Saturday Pizzas from the Ballymaloe Cookery School: The essential guide to making pizza at home, from perfect classics to inspired gourmet toppings
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List Price: $21.95
Amazon.com's Price: $15.80
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as of 08/23/2019 01:27 EDT



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Binding: Hardcover
Brand: Ryland Peters & Small
EAN: 9781849758826
Feature: RYLAND PETERS SMALL
ISBN: 9781849758826
Item Dimensions: 92575018590
Label: Ryland Peters & Small
Languages: EnglishPublishedEnglishOriginal LanguageEnglishUnknown
Manufacturer: Ryland Peters & Small
MPN: 9781849758826
Number Of Items: 1
Number Of Pages: 192
Publication Date: October 10, 2017
Publisher: Ryland Peters & Small
Release Date: October 10, 2017
Studio: Ryland Peters & Small

Features:
  • RYLAND PETERS SMALL



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Editorial Review:

Product Description:
Artisan pizzas with delicious, seasonally inspired toppings are the focus of this exciting new book co-authored by Philip Dennhardt, the pioneer of Saturday Pizzas, and Kristin Jensen, one of Ireland’s most prestigious food writers.�

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 such as Margherita and Pepperoni. Then comes meaty options with Sausage, Cured Meat and Roast Meat Pizzas, with luxurious toppings such as Roast Leg of Lamb with Wild Garlic/Ramps, Aioli and Salsa Verde. Seafood Pizzas features delicious, fresh ideas like�Smoked Salmon with Capers and Cr�me fra�che. A long list of Vegetarian Pizzas includes Roast pumpkin with Fennel and Walnut Pesto. There are also chapters on Calzone, Fruit Pizzas and Dessert Pizzas to finish.





 



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