Pizza Camp: Recipes from Pizzeria Beddia
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| Publisher | Abrams |
| ISBN 13 | 9781419724091 |
| ISBN 10 | 9781419724091 |
| Author | Joe Beddia |
| Language | English |
| Book Description | Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls _x0093_the best pizza in America._x0094_ Joe Beddia_x0092_s pizza is old school_x0097_it_x0092_s all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he_x0092_s offering his methods and recipes in a cookbook that_x0092_s anything but old school. Beginning with D_x0092_OH, SAUCE, CHEESE, and BAKING basics, Beddia takes you through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you_x0092_ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can_x0092_t eat pizza every day). In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand new recipes like: --Bintje Potato with Cream and Rosemary --Collard Greens with Bacon and Cream --Roasted Corn with Heirloom Cherry Tomato and Basil --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza. |
| About the Author | Joe Beddia is the chef-owner of Pizzeria Beddia in Philadelphia, named "the best pizza in America" by Bon Appetite. Prior to opening his pizzeria in Philadelphia’s Fishtown, he staged at Marc Vetri’s Tria and Osteria, working alongside James Beard Award-winning chef Jeff Michaud. |
| Publication Date | 2017-04-18 |
| Number of Pages | 224 pages |
Pizza Camp: Recipes from Pizzeria Beddia
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