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.
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.
Discover Fine Dining Lovers' exclusive Why Waste? video series, featuring Massimo Bottura and his team of chefs, as they teach us how to repurpose leftovers and trimmings in delicious and imaginative ways, from vegetables to dairy. Take a look