Pizza aficionados prepare for three new specialist books that will not only teach you how to perfect that crispy crust pizza at home in the 'Element of Pizza' but how to unlock the beauty of cooking on an open fire in 'my wood fired oven', and how to track down the ultimate pizza wherever you are in world in 'Where to Eat Pizza'.
We take a slice from the fantastic three books below:
THE ESSENTIAL WOOD-FIRED PIZZA COOKBOOK: Recipes and Techniques From My Wood-Fired Oven by Anthony Tassinello
Italo-American chef Anthony Tassinello draws on his roots enthusing readers with his infectious passion for wood fired pizza. The seasoned chef from Chez Panisse expertly walks readers through the time-tested tradition of preparing-and savoring-a perfect wood-fired oven pizza with over 85 mouth watering recipes.
Learn how to nail making your own dough, sauces and even build your own pizza oven.
"I have always had a passion for fire and wood ovens. Anthony's own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!"―Alice Waters, comments.
Available from Amazon
Where to Eat Pizza by Daniel Young
If your life feels like one long journey and quest to find the most amazing pizza in the world - this new book should serve as your indespensible guide.
Over 1,000 food experts and pizza aficionados from around the world share their insider tips on how and where to find that perfect slice of pizza.
Readers will get their fill of over 1,700 pizzerias, parlours, and pizza joints listed around the world along with honest comments from fans.
Due out April 25th 2016Available from Amazon
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home by Ken Forkish
Take your pick from Neapolitan, Roman, American pan pizza, New York-style, creative flat breads, gluten-free pizza, and more in this thorough guide that should have all your pizza cravings covered whether it's deep pan or thin and crispy.
Forkish guides readers expertly through artisanal dough making and opens our eyes to new a new world of topping combinations and possibilities.
Due out April 19th, 2016Available from Amazon