Pizza on the Grill - by Robert Blumer & Elizabeth Karmel (Paperback)
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<p/><br></br><p><b> About the Book </b></p></br></br>"Now with gluten-free dough recipe"--Cover.<p/><br></br><p><b> Book Synopsis </b></p></br></br><p><strong>Now with a revolutionary gluten-free pizza dough recipe, <em>Pizza on the Grill</em> just got a whole lot better. </strong> The original edition has been the best-selling grilled pizza book since it was published in 2008. Just when you thought it couldn't get any better, <strong>this brand-new edition makes pizza accessible to those who have to -- or want to --cut out gluten from their diet.</strong> Bigger and better, this expanded edition includes <strong>step-by-step instructions for working with regular and gluten-free pizza dough.</strong></p> <p><strong>Pizza and Grilling -- a sure-fire combination. </strong>Americans love pizza and Americans love to grill. Put them together and you have your own at-home version of a wood-oven pizza, straight from your gas or charcoal grill. I<strong>n this expanded edition of <em>Pizza on the Grill, </em>you get a delicious, easy-to-work-with gluten-free dough, 10 new creative recipes along with all the original to-die-for recipes</strong> for kid-friendly, dessert, and knock-your-socks-off pizzas--plus nibbles & noshes, and more.</p> <p><strong>Addictively delicious pizzas to satisfy every craving.</strong> You can stick with the classics and fire up All-American Pepperoni Pizza or Very Cheesy Pizza, or indulge yourself with Kung Pao Cashew Chicken Pizza. Explore new culinary shores with Smokin' Salmon Pizza and Day after Thanksgiving Pizza or have a field day at the farmer's market and enjoy Fire-Roasted Veggie Pizza and Pumpkin Palooza Pizza.</p> <p><strong>Pizza isn't just for dinner anymore</strong>. Surprise and delight your brunch guests with Artichoke Benedict Pizza, or serve up a memorable ending to your meal with Caramelized Pear and Roasted Walnut Pizza, Orange Chocolate Truffle Dessert Pizza, or the new heart-shaped Sweetheart Pizza. Authors Elizabeth Karmel and Bob Blumer give you the goods you need to make perfect pizza every time, whether you own a gas or charcoal grill. Wine pairings and other beverage suggestions as well as tasty nibbles and salads round out the book.</p><p/><br></br><p><b> Review Quotes </b></p></br></br><br><p>Offers 100 recipes, 51 for the fire-roasted disks and the rest for the 'nibbles and noshes, ' dips and salads that add to the fun of pizza-centered dining, lunching and brunching. -- Sybil Pratt, <i>BookPage</i></p> <p><i>In this new edition of Elizabeth Karmel and Bob Blumer's book Pizza on the Grill, we get one of the most comprehensive guides to grilled pizza that I've seen. --The Kitchn</i></p><br><p/><br></br><p><b> About the Author </b></p></br></br>Elizabeth Karmel grew up in North Carolina and was raised on barbecue. She further honed her grill skills handling the marketing/public relations and culinary initiatives for her client Weber-Stephen Products Co. (Weber Grills) for a decade. She is the author of Taming the Flame and Soaked, Slathered, and Seasoned, and has been featured in Fine Cooking, Cooking Light, Bon Appetit, Better Homes & Gardens, and Redbook. She also makes regular appearances on the three morning shows as well as on Food Network." "<BR> She is the Executive Chef of Hill Country Barbecue Market in NYC and Washington, DC, and NYC's Hill Country Chicken. She developed the award-winning concept, menu and flavor profiles from the meats to the sides and desserts for all three restaurants.<BR> Karmel is also the designer of Elizabeth Karmel's Grill Friends; a line of outdoor cooking and kitchen tools, and the founder of the gender-breaking GirlsattheGrill.com.<BR> Culinary adventurer Bob Blumer is the host and co-creator of the award-winning television series Glutton for Punishment. The series will air its fifth season in 2013; it is produced by Paperny Films for Food Network Canada and airs on the Food Network in the U.S. as well as in over thirty countries worldwide. Blumer is also the creator and host of the Food Network series Surreal Gourmet and the author of four cookbooks.
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