Specifications
| Publisher | Random House USA Inc |
| ISBN 13 | 9781607746058 |
| ISBN 10 | 1607746050 |
| Book Subtitle | Everything You Need to Know to Make Napoletano to New York Style, Deep Dish and Wood-Fired, Thin Crust, Stuffed Crust, Cornmeal Crust, and More |
| Book Description | A comprehensive guide to making pizza, covering nine different regional styles--including standards like Neapolitan, Roman, and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion Tony Gemignani. Pizza is one of the world's most well-known and beloved foods, and everyone has their favorite style. In fact, devotion to one particular style is so ubiquitous that most pizza books only cover one or two varieties of pie. But for those who truly love pizza, there's no need to be monogamous. Pizza master Tony Gemignani brings pizza to the people in all its glorious forms, from Chicago deep dish to paper-thin Roman style. The Pizza Bible is the world's first guide to making all of the major pizza styles, filling a hole in the market and elevating the craft of making pizza to that of bread or charcuterie |
| About the Author | Tony Gemignani is the chef and owner of seven restaurants: Tony's Pizza Napoletana, Capo's, and Tony's Coal-Fired Pizza in San Francisco, Pizza Rock in Sacramento and Las Vegas, Tony's of North Beach and Slice House by Tony Gemignani in Rohnert Park. He's also the co-owner of the International School of Pizza in San Francisco. Gemignani has been making pizza for over 20 years and holds an impressive set of awards |
| Language | English |
| Format | Hardcover |
| Author | Tony Gemignani |
| Publication Date | 3rd November 2014 |
| Number of Pages | 320 |
The Pizza Bible - Hardcover English by Tony Gemignani - 3rd November 2014
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