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27 Pizza Easy Recipes [Anglais] [Broché]

Leonardo Manzo , Karina Di Geronimo , Easy Recipes International

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Description de l'ouvrage

19 juin 2012
Welcome to our kitchen.
We want to share our experience and that of our parents with you.
In 27 Pizza Easy Recipes is explained how to make Italian Pizza in an easy and understandable way for all kind of people.
This book is part of a series called Easy Pasta & Easy Pizza Italian Recipes.
All recipes included in this book have been carefully selected from an exclusive library which include several titles about Cooking, Food, and other important subjects, and adapted and presented to You in a format suitable for EVERY type of tablet in the market, such as E-Reader, Kindle Basic, Kindle Touch, Kindle Fire, iPad and many more.
We all know how useful these devices are today, and if you still haven´t done it, we advise you to upload our recipes and have them always handy in your kitchen.
And all our books are available in paper too.
This book includes some recipes from famous restaurants.
Here there is a summary of the table of contents and we also invite you to see the preview available in Kindle Store:

TUNA AND ARUGULA PIZZA
CALZONE WITH SEEDS
VEGETABLE PIZZA
PUTTANESCA PIZZA
ARUGULA AND SERRANO HAM PIZZA
CHICKEN PIZZA
SARDINE PIZZA
BAGUETE
BANANA AND HAM PIZZA
SMOKED SALMON PIZZA
HAM AND ARTICHOKE PIZZA
MINI PIZZAS
FUGAZZA (ONION PIZZA)
NEAPOLITAN PIZZA WITH GREEN BEANS
SEAFOOD PIZZA
NEAPOLITAN PIZZA WITH PARMESAN AND BASIL
PINEAPPLE PIZZA
PEPPERONI PIZZA
CHICKEN STUFFED PIZZA
CARBONARA PIZZA
PEPPERONI AND PEPPERS PIZZA
BARBECUE PIZZA
GARDEN PIZZA
3 FLAVOURS PIZZA
FOUR CHEESES PIZZA
SPINACH PIZZA
MOZZARELLA PIZZA
TOP 7 PRO TIPS FOR BAKING THE PERFECT PIZZA
SPECIAL: GRANDMA´S RECIPES


Don’t wait anymore, download today this book and making pasta & pizza will be very easy and entertaining for you.
Enjoy our recipes...



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Descriptions du produit

Biographie de l'auteur

Leonardo Manzo started cooking at a very young age, influenced by his parents from whom he learnt countless recipes and easy to use tips. The kitchen is, in his native Argentina, the most important place in the house. His books include classic recipes from different regions of the world. He currently lives in Almería, a small town in southern Spain, where he combines his work as an architect, writer, designer and his passion for home cooking.

Détails sur le produit

  • Broché: 80 pages
  • Editeur : CreateSpace Independent Publishing Platform (19 juin 2012)
  • Langue : Anglais
  • ISBN-10: 1477663932
  • ISBN-13: 978-1477663936
  • Dimensions du produit: 0,5 x 21,3 x 21,3 cm
  •  Souhaitez-vous compléter ou améliorer les informations sur ce produit ? Ou faire modifier les images?


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Amazon.com: 3.8 étoiles sur 5  10 commentaires
3 internautes sur 3 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Homemade Pizza plus Bonus Material like ... 25 février 2013
Par Jai yen - Publié sur Amazon.com
Format:Format Kindle
... Grannies Bread Buns and Italian Bread.
Pizzas from Italy (earlier the Pita from Greece) in their different varieties have spread from the Mediterranean all around the globe in the last century.

But if someone has adapted the base for him/herself, the family or friends, what's left is only the agony of choice: HOW do I eat my beloved "flat bread" today?
Do I pick the "white" version without tomato sauce, the "red" with the tomato sauce or a "green" one, for example with a Pesto on the base??

When the dough has puffed in the right way, everything is paletti!
And then we ask ourselves: WHAT in the world shall we put onto it???
Everything You like and more... :)

Only for the 4(5-6)-Cheese-Pizza I would recommend NOT to use any French Roquefort or an other type of Blue mould cheeses which often are too piquant and cover the other cheese types, but to opt for the REAL Italian Gorgonzola - better if comes with Marscapone which is fantastically melting because it's sooo fat :)!
NEVER ever use Ricotta or Quark or so, they don't add any "Gusto" to Your Pizza.

This very useful e-book comes with Bonuses: The Granny Recipes for buns etc., which You can vary as You like...
Also the original Italian Bread recipes are very good, and You will rarely find them in Pizza cookbooks.

I am very happy I found this guide to the simple but perfect Pizza - and I got it as a freebie, too! :)
Especially the bonus-material makes a great difference!
And it was totally corrected in March of 2012 - so every misunderstanding should have vanished by now...
So my review is for the newer, edited version...!!!)

So have a good Pizza time!
12 internautes sur 16 ont trouvé ce commentaire utile 
2.0 étoiles sur 5 Disappointing and Actually Misleading 20 mars 2012
Par Lucy Ditty - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
The authors say they are from Argentina, and the introduction does seem to indicate that English is not their first language with the title "Creaks, smells good and tastes better even ... The Pizza," (creaks?!) and the somewhat confusing text "the biggest difference in the preparation of Pizzas in Italy might be in the base, as in some regions it is eaten soft and crispy in others; as with every meal, they suit all tastes."

The cover says "7 Italian bread recipes and special tips." The book itself refers to "grandma's recipes" which are nothing more than 4 variations on making bread with pizza dough leftovers. I could not find "7 Italian bread recipes." The book refers to "7 pro tips," one of which says the oven must be "really hot" before placing the first pizza in, but no temperature suggestions are ever made. The tips also include how to spread sauce and cheese; I don't know about anyone else, but I would expect more from a "special tip"

This is essentially one recipe for dough and one for sauce repeated throughout with variations on toppings. The dough recipe calls for "fresh compressed yeast" without giving any information as to how someone might substitute another type of yeast. The recipe also always calls for 4 cups of dough, without indicating that flour used in yeast doughs can vary in amount. The instructions say to add the water gradually "until it becomes a soft bun." This is an uncommon way of describing dough, at least to this American.

The language of the book also reflects some language differences, calling for a "pizza mould." The sauce recipe calls for "1 tin tomato puree" without indicating a quantity. Several recipes also call for "1 tin" of various ingredients, such as "1 tin pineapple," "tinned peppers," "1 tin sliced mushrooms."

Most of the "recipes" are fairly standard, including pepperoni (and another for pepperoni and peppers), bacon and mushroom (called "carbonara"), although I admit a ham and banana pizza is unusual. I don't know that I can bring myself to try it, though. It is unusual, to me at least, to place sauce on dough and bake it before adding toppings, but that's something I might try.

However, some recipes raise some questions and doubts in my mind. The first recipe says to "sprinkle with the rocket" and I have no idea what that means. The chicken pizza recipe (grilled chicken, cheese, tomatoes) does not have any kind of a sauce at all, and seems to be using sliced tomatoes instead. One pizza calls for the pizza dough to be sauced, baked for 10 minutes, then add cheese and "baste" with olive oil and bake for 10 minutes more, then add ham and arugula, "baste" with olive oil again and serve. Another recipe calls for green beans but the ingredient list does not specify fresh, frozen, cooked, etc. The chicken stuffed pizza has only chicken, onions, and olives in the stuffing; I would be reluctant to try it because it seems to me that it has the potential to be very dry. The picture almost looks like there is some type of sauce, but it's hard to say for sure. The spinach pizza calls for a bechamel sauce as an ingredient with no instructions on how to make it.

Most of the pictures are appealing, at least on the Kindle for PC. However, the four cheese pizza looks quite greasy, and the fish on the sardine pizza look absolutely huge and not something I'd want to bite into.

All in all, I wouldn't recommend this one.
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Italian Style Pizza Starter Cookbook. 2 juin 2013
Par 4Nbahu - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
First, clarifications for an American Kitchen a medium/moderate setting = 350*F. This used to drive me crazy when I watched some British Cooking shows.

Second while I was hoping for a variety of pizza base recipes a la Chicago Deep Dish or New York Style. The book does say in the "Book Description" "Italian" Style and have to admit I never saw Deep Dish when I was in Italy.

Third a Bechamel Sauce is your basic white sauce, butter, flour and milk. If you have made country white gravy, you've pretty much made a Bechamel Sauce.

Fourth when my family traveled to Italy, my children ordered quatro fromagi pizza. They were devastated to get cheese on thin bread. No sauce or extra flavoring at all. As an American it seemed so dry. We quickly learned we had to actually ask for a sauce to be put on any pizza we ordered. So when you see a recipe in this book without an extra sauce. Make one with and one without. See if you like it.

I love looking at cookbooks. Usually the self published ones that I have found have been severely lacking. While this is not comprehensive it is quite good.

When looking for a cookbook that I want to keep, I look for several things. None of the items are deal breakers, but the more "yes" answers, the more likely I will recommend it.

1. Does the book describe it's ingredients. It discusses yeast and flour slightly. Gives recommendations as to what tools you will need.
2. Number of Servings. It does say two pizzas, but it doesn't say what size the pizzas are.
3. Cooking/Preparation Times. Given for each recipe.
4. Ingredient Amounts: Usual tsp, T, cup measurements are used. In some places oz and grams are given as well.
5. Temperature: Water Temperatures are given in F* and C*. Oven temperature states "Medium".
6. Layout: Recipe Title, Number of Pizzas, Preparation Time, Ingredient list-one ingredient per line. Dough and topping ingredients listed together, sauce ingredients listed separately. Directions with each major step having it's own paragraph separated by a space.
7. Anecdotes: None.
8. Illustrations: Each Pizza recipe is shown in a bright crisp color photograph.
9. Clickable Table of Contents
10. Helpful Tips or Suggestions. Some.

As I read the cookbook I have to agree with one of the other reviewers. Yes most of the recipes are exactly the same when it comes the dough and sauce. However, the pairing of ingredients and toppings is what makes this book interesting. In addition there is a recipe for stuffed pizza, calzone, and mini pizzas. There are both vegetarian and nonvegetarian options.

At the end of the book the author also gives suggestions for what to do with left over dough and has some simple recipes for some bread.

Now to my issues with this book. Even though it says Italian, I still would have like to have seen a couple of base variations. I would have also like a couple of recipes for different types of sauces. i.e. sweeter, spicey, chunky, garlic. Then the recipe could recommend which went best with the various ingredients. But this is just what I am looking for in Pizza cookbook.

This book delivers on it's title and description. The pizzas look easy to make and they are in the Italian Style.

I recommend this cookbook.
1 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Delicious 25 février 2013
Par Fanci - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
Amazing topping combinations. Some I have eaten before and some I have not. We will be trying the banana and ham pizza.
2 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 A HIGHLY RECOMMENDED PIZZA BOOK! 23 mars 2012
Par Brianna - Publié sur Amazon.com
Format:Format Kindle
I have a large collection of pizza books, but this is one of the finest.The author provides solid ,clear, and helpful information on making pizza. I have tried a few of the recipes and they are superb! One of the reasons, besides the recipes themselves, is that the author shares a lot of quality information beyond the ordinary. I bake in my brick oven and have made lots of pizzas, and the tips for making great pizza were very helpful. If you buy only want to buy just one pizza book, this is the one. This is HIGHLY Recommended
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