The Essential Wood Fired Pizza Cookbook - by Anthony Tassinello (Paperback)
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<p/><br></br><p><b> Book Synopsis </b></p></br></br> <p><em>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!</em>-<b>Alice Waters</b>, author of The Art of Simple Food and Owner of Chez Panisse Restaurant</p><p><b>From Anthony Tassinello, chef at Berkeley's famed Chez Panisse, your must-have pizza cookbook for making mouth-watering meals from your wood-fired pizza oven-from classically simple Margherita pizza to more exciting and challenging recipes.</b></p> <p>From those first drawn-out moments when the blistering dough rises against the oven floor to that steamy first bite, chef Anthony Tassinello walks you through the time-tested tradition of preparing-and savoring-a perfect wood-fired oven pizza. Tassinello shares need-to-know tips and techniques for crafting palate-pleasing pizzas, calzones, hand pies, focaccia, and more, while reminding us all of the joy of gathering friends and family over a mouth-watering home-cooked meal. With over 85 recipes ranging from fresh takes on classic pizzas to inspired new combinations, plus a bonus "beyond pizza" chapter that showcases the versatility of wood-fired cooking, this is the go-to wood-fired pizza oven resource for 21st century home cooks.</p> <p/><br></br><p><b> Review Quotes </b></p></br></br> <p>"I have always had a passion for fire and wood ovens. Anthony Tassinello'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!" --<b>Alice Waters</b>, author of The Art of Simple Food and Owner of Chez Panisse Restaurant</p> <p>"Fire up that pizza oven and get going with Anthony's extensive guide to making wood-fired pizzas with all the extras. Delicious sauces and toppings culled from pantries around the world, with tips from a seasoned California cook, anyone interested in dialing up their wood-fired pizzas will find inspiration from this comprehensive guide to everyone's favorite food." -- <b>David Lebovitz</b>, author of My Paris Kitchen and davidlebovitz.com</p> <p>"Anthony Tassinello's wood-fired pizza always leaves me longing for more--more of his tender dough and sensational toppings. Happily, my longing is now fulfilled by the recipes in this book. Anthony is the consummate teacher, reassuringly guiding us to perfection in firing the oven, fermenting the dough, preparing flavorful toppings, and using the oven's heat for tasty surprises like baked ricotta and roasted figs. This book belongs in every fire lover's library." -- <b>Darra Goldstein</b>, Founding Editor, Gastronomica: The Journal of Food and Culture</p> <p/><br></br><p><b> About The Author </b></p></br></br> Anthony Tassinello has spent the last two decades cooking at the iconic Chez Panisse Restaurant in Berkeley, California. His passion for wood-fired cookery, baking, and pastry and cocktail culture keeps him busy all four seasons. He has foraged for wild mushrooms from Oregon to Italy, and was the foraging guide for author/food activist Michael Pollan in his acclaimed bestseller, The Omnivore's Dilemma. Anthony's work has appeared in the New York Times Magazine, SF Magazine, The Huffington Post, NPR, and numerous cookbooks. He lives in Northern California with his girlfriend Frances, her son Bruno, and their orange cat, Rooney.
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