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Pizza: Seasonal Recipes from Rome's Legendary Pizzarium [Anglais] [Relié]

Gabriele Bonci , Elisia Menduni

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Description de l'ouvrage

8 octobre 2013
A fresh take on everyone’s favorite food, straight from the "Michelangelo of dough" (Vogue). Yeast, flour, and water—from such humble ingredients rises a food that is for many an object of devotion. Here is a cookbook that reveals the secrets of the crust straight from the source in Italy. Gabriele Bonci, known throughout his country as the King of Pizza, operates a small pizzeria in Rome, where for the past ten years he has developed his signature style: making use of stone-milled farro flours, relying on the seasons to determine his unconventional topping combinations (he comes up with more than 1,500 each year), and inventing new techniques for sandwich pizza and fried pizza. The more than eighty recipes here (adapted for the American kitchen) will have pizza geeks’ heads spinning: pizza with grilled peaches and chicory; potatoes, eggplant, and rosemary "ash"; asparagus, egg, and lemon; endive, olives, and anchovies. This is Roman-style pizza al taglio—rectangular with an airy, foccacia-like dough that can support an ample topping. Bonci details his process for making dough, including his own sourdough starter. Whether for the expert or novice baker, this book revolutionizes the concept of pizza and introduces flavor combinations that can apply throughout the kitchen.

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Descriptions du produit

Revue de presse

"There has never before been a pizza cookbook written by an Italian living in Italy. This gives this book unriavaled authenticity." ~Library Journal

“I’ve been trying different pizza dough recipes, but what I’ve really been waiting for is the new book, in English, from Rome’s phenomenal pizza master, Gabriele Bonci. Bonci is wildly inventive with his toppings, which are seasonal and change from day to day and week to week. I can see pizza parties every weekend as I work my way through this enticing book.” ~LA Times

Biographie de l'auteur

Gabriele Bonci was born in Rome and learned the culinary arts in one of the capital’s finest restaurants before opening his own pizza shop in 2003. Since 2009, he has been the host of the TV cooking show La Prova del Cuoco. He has been featured in Anthony Bourdain’s The Layover, Travel and Leisure, The Atlantic, and The Guardian.

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Couverture | Copyright | Table des matières | Extrait | Index
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Amazon.com: 4.5 étoiles sur 5  16 commentaires
11 internautes sur 11 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven. 9 novembre 2013
Par Jonas Aras - Publié sur Amazon.com
Format:Relié|Achat vérifié
Terrific formulation(s) for pan pizza dough that will bake correctly in any home oven. No stones or baking steel required. He states that the dough works well in cheap pans. I baked mine in a PSTK coated pan by Lloyd Pans with very good results. The recommended temperature is 475 degrees and the bake time is about 25 minutes. This is the polar opposite of most other types of pizza which generally benefit from ovens capable of high temperatures and short bake times.

The recipes are given by weights (!!!), which is a MUST if you want to have any chance of duplicating your success the next time or make adjustments the next time to improve it.

The basic bread flour dough translates into baker's percents as follows: Flour (100%), Water (70%), IDY (.7%), Salt (2%), Oil (4%). Thickness Factor=.103. I post this because if you need to scale the recipe to a particular size pan or if you just want to make dough for a single pizza, these figures makes it easy. There are terrific scaling tools available at pizza making dot com that where you can plug in these numbers and enter any size rectangular or round pan and you'll be given the ingredient amounts in grams and/or ounces.

He also has other formulations that use Buratto, light spelt and whole spelt flours. You're not going to find these at your local big-box store, but I appreciate the fact that he's sharing his real formulation instead of a dumbed-down recipe.

He discusses making your our sourdough starter. Unlike "legit" Neapolitan dough which is generally fermented at around 65 degrees (which means you need a wine fridge set at that temp or something similar), his sourdough formula can be refrigerated overnight in a standard fridge.
9 internautes sur 11 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Awesome pizza recipes 16 octobre 2013
Par Bruce Homis - Publié sur Amazon.com
Format:Relié|Achat vérifié
We first heard of Gabriele Bonci and the Pizzarium by watching the Rome episode of Anthony Bourdain's show, The Layover. When we were in Rome visiting the Vatican this past May, we took a side trip to the Pizzarium for lunch, and we were seriously not disappointed. The pizza was fantastic (best we had in Rome), and the choices were incredible. I saw he was coming out with a book, and I pre-ordered it here on Amazon. We made two of his pizzas last night - one with potato, eggplant, and fresh mozzarella, and the other with butternut squash, provolone, and pancetta, and they came out insanely delicious. No joke. The only issue I had with the book was where it says Bonci's dough recipe yields enough dough for six pizzas, and that's just not true. If you want the dough to be fluffy and large enough to fit in the pan, like it shows in the book, then you'll get two pizzas out of each dough. Other than that, awesome book and a cool souvenir, especially if you've been there.
7 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Long awaited 20 octobre 2013
Par Kindle Customer - Publié sur Amazon.com
Format:Relié|Achat vérifié
Every foodie in the English speaking world has been waiting for this edition.

We made the Broccolini & Mortadella pizza last night and it was wonderful. A couple of notes are in order however. As indicated in the books "A Note From The Translator" the amount of water indicated in the dough recipes is somewhat low. Bonci uses extremely fresh flour but if you're making these recipes with regular bread flour from the supermarket you'll need more like 800 grams of water to a kilogram of flour. As mentioned in the previous review, the size of the dough balls is a little unrealistic. We find a 600 gram dough ball will perfectly fill a 1/4 sheet pan (10.5 x 15.5 inches: Norpro Stainless Steel 10 X 15 X 1 inch Jelly Roll Baking Pan)

If you like Roman style pizza al taglio this is the book for you.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Pizzarium's receipes at your home 18 décembre 2013
Par Zsofia Zsurzsa - Publié sur Amazon.com
Format:Relié|Achat vérifié
Love it! If you have ever been to Pizzarium in Rome you know this recipe book is a real treasure!
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Beautiful pizza, beautiful book 4 décembre 2013
Par zabbachudd - Publié sur Amazon.com
Format:Relié|Achat vérifié
We went to Pizzarium in Rome this summer and we just fell in love with the pizza. I heard that this book was coming out in the US and I bought it right away. The recipes are beautiful and meticulous. If you like pizza at all, this is a must for your kitchen library.
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