The Fictioning Horror Sale
 
 

Recently Viewed clear list


Interviews | September 2, 2014

Jill Owens: IMG David Mitchell: The Powells.com Interview



David MitchellDavid Mitchell's newest mind-bending, time-skipping novel may be his most accomplished work yet. Written in six sections, one per decade, The Bone... Continue »
  1. $21.00 Sale Hardcover add to wish list

    The Bone Clocks

    David Mitchell 9781400065677

spacer
Qualifying orders ship free.
$27.50
New Hardcover
Ships in 1 to 3 days
Add to Wishlist
Qty Store Section
1 Burnside Cooking and Food- Pasta and Pizza
1 Home & Garden Cooking and Food- Pasta and Pizza
5 Local Warehouse Cooking and Food- Pizza
16 Remote Warehouse Cooking and Food- Pizza

My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home

by and

My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home Cover

 

Awards

Staff Pick

I am a pizza fanatic and thought I knew everything there was to know about making amazing pies at home. Jim Lahey took my pizza making to the next level. The book is worth it just for the simple oven technique he offers that helps make the most of your pizza stone; my pies have never been so well browned, crispy, and crowned with a slight char. There are some fantastic sauce recipes that will shake up your repertoire, paired with gorgeously shot photos of the pies. Oh, and of course there's the no-knead crust recipe that will change the way you think about making bread forever.
Recommended by Serra, Powells.com

Synopses & Reviews

Publisher Comments:

Make homemade pizza that exceeds your wildest expectations — yet couldn’t be simpler — with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.

The secret to incredible pizza is a superb crust — one that is crisp yet chewy, and slightly charred around the edges. Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven — gas or electric — in fewer than five minutes. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes for salads, soups, and desserts to make a meal complete.

The pizzas in this book aren’t your usual, run-of-the-mill pies. In fact, Jim’s unique topping pairings — such as Corn and Tomato, Coppa and Fennel, and Potato and Leek — reinvigorate this American favorite. His whimsy is apparent in his Pepperoni Pie, which doesn’t include the cured meat we have all come to expect; instead, riffing on “pepperoni” as the Italian plural for “pepper,” Jim offers a pie with red pepper puree, ground lamb, and pecorino cheese. To round out dinner, My Pizza also has recipes for starters and side salads — such as Cannellini Bean Toast, Pea Soup, and Bibb and Roasted Squash Salad — and sweet finishes, from Milk Chocolate Sundae to Banoffee Pie.

With gorgeous color photographs and helpful tips on equipment and techniques, My Pizza unlocks the secrets of great, easy pizza for home cooks everywhere.

Review:

"Lahey rose to fame with his recipe for a no-knead dough that bakes up both chewy and crisp. Via his Sullivan Street Bakery, he has been providing rustic breads to the best Manhattan restaurants for more than a decade and, for the past three years, his pizzeria called Co. has been rolling out the crust to create Roman-style pies both traditional and fantastical. In this follow-up to his 2009 My Bread, he borrows from his eatery's menu to offer a variety of red sauce, white sauce, and no sauce pizza in a manner that treads the fine line between clever and pretentious. His pepperoni pie is the most obvious example of this approach. It contains no pepperoni. The term, he points out, is the Italian plural for pepper, thus the recipe calls for red pepper sauce and is topped with merguez, a North African lamb sausage. Bird's nest pie calls for quail eggs nestled among asparagus spears, and honshimeji and guanciale pie translates as pizza topped with Asian mushrooms and sliced pig jowl. Seventy-five color photos bring each slice to mouth-watering life, though a better editorial design could have eliminated the need for nearly every recipe to repeat instructions such as to preheat the oven to 500 degrees and to use 'quick, jerking motions' to slide the pizza onto the pizza stone. Agent: Janis Donnaud." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.

About the Author

Jim Lahey studied sculpture before learning the art of bread baking in Italy. In New York City, he opened the Sullivan Street Bakery in 1994, and Co., a pizza restaurant, in 2009. Lahey and his businesses have been featured in Vogue, Saveur, and the New York Times, and he has appeared on the Martha Stewart Show and NBC’s Today show. His innovative no-knead bread recipe, first published in an article by Mark Bittman in the New York Times in 2006, became the basis of Lahey’s cookbook My Bread, which was a Gourmet Cookbook Club selection.

Rick Flaste, the first editor of the Dining Section of the New York Times, has collaborated on several books.

Product Details

ISBN:
9780307886156
Author:
Jim Lahey and Rick Flaste
Publisher:
Clarkson N Potter Publishers
With:
Flaste, Rick
Author:
Lahey, Jim
Subject:
Pizza
Subject:
Cooking and Food-Breads
Subject:
Cooking and Food-Pizza
Publication Date:
20120331
Binding:
HARDCOVER
Language:
English
Pages:
192
Dimensions:
9.75 x 7.78 x 0.7 in 1.72 lb

Other books you might like

  1. The Mouse and the Motorcycle (Avon...
    Used Trade Paper $3.95
  2. Where the Wild Things Are (Caldecott...
    Used Trade Paper $4.50
  3. Out Stealing Horses
    Used Trade Paper $3.50
  4. Sarah's Key
    Used Trade Paper $4.95
  5. American Pie: My Search for the...
    Used Hardcover $19.50

Related Subjects

Cooking and Food » Baking » Breads
Cooking and Food » Dishes and Meals » Pasta and Pizza » General
Cooking and Food » Dishes and Meals » Pasta and Pizza » Pizza
Featured Titles » General

My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home New Hardcover
0 stars - 0 reviews
$27.50 In Stock
Product details 192 pages Clarkson N Potter Publishers - English 9780307886156 Reviews:
"Staff Pick" by ,

I am a pizza fanatic and thought I knew everything there was to know about making amazing pies at home. Jim Lahey took my pizza making to the next level. The book is worth it just for the simple oven technique he offers that helps make the most of your pizza stone; my pies have never been so well browned, crispy, and crowned with a slight char. There are some fantastic sauce recipes that will shake up your repertoire, paired with gorgeously shot photos of the pies. Oh, and of course there's the no-knead crust recipe that will change the way you think about making bread forever.

"Publishers Weekly Review" by , "Lahey rose to fame with his recipe for a no-knead dough that bakes up both chewy and crisp. Via his Sullivan Street Bakery, he has been providing rustic breads to the best Manhattan restaurants for more than a decade and, for the past three years, his pizzeria called Co. has been rolling out the crust to create Roman-style pies both traditional and fantastical. In this follow-up to his 2009 My Bread, he borrows from his eatery's menu to offer a variety of red sauce, white sauce, and no sauce pizza in a manner that treads the fine line between clever and pretentious. His pepperoni pie is the most obvious example of this approach. It contains no pepperoni. The term, he points out, is the Italian plural for pepper, thus the recipe calls for red pepper sauce and is topped with merguez, a North African lamb sausage. Bird's nest pie calls for quail eggs nestled among asparagus spears, and honshimeji and guanciale pie translates as pizza topped with Asian mushrooms and sliced pig jowl. Seventy-five color photos bring each slice to mouth-watering life, though a better editorial design could have eliminated the need for nearly every recipe to repeat instructions such as to preheat the oven to 500 degrees and to use 'quick, jerking motions' to slide the pizza onto the pizza stone. Agent: Janis Donnaud." Publishers Weekly Copyright PWxyz, LLC. All rights reserved.
spacer
spacer
  • back to top
Follow us on...




Powell's City of Books is an independent bookstore in Portland, Oregon, that fills a whole city block with more than a million new, used, and out of print books. Shop those shelves — plus literally millions more books, DVDs, and gifts — here at Powells.com.