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Pizza camp : recipes from Pizzeria Beddia /

By: Contributor(s): Material type: TextTextPublisher: New York : Abrams, 2017Description: 223 pages : illustrations (chiefly color) ; 27 cmContent type:
  • text
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 1419724096
  • 9781419724091
Subject(s): Genre/Form: DDC classification:
  • 641.82/48 23
LOC classification:
  • TX770.P58 B43 2017
Other classification:
  • CKB064000 | CKB073000 | CKB047000
Contents:
Part one: basic pizza -- Part two: white pizza -- Part three: toppings -- Part four: composed pizza -- Part five: hoagies, sandwiches, etc.
Summary: Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls "the best pizza in America." Joe Beddia's pizza is old school--it's all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he's offering his methods and recipes in a cookbook that's anything but old school. Beginning with D'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'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'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.
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Holdings
Item type Current library Home library Collection Call number Status Date due Barcode Item holds
Standard Loan Liberty Lake Library Adult Nonfiction Liberty Lake Library Book 641.8248 BED (Browse shelf(Opens below)) Checked out 05/31/2024 31421000595752
Total holds: 0

Enhanced descriptions from Syndetics:

"One thing is very clear when it comes to the kitchen spirit sitting on your shoulder: You want that spirit to speak with authority. Joe Beddia, owner of Philadelphia's Pizzeria Beddia, a perennial entry in whatever 'Best Pizza in America' story is showing up in your Facebook feed, has no problem on that front." -- New York Times



Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls "the best pizza in America."



Joe Beddia's pizza is old school--it's all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he's offering his methods and recipes in a cookbook that's anything but old school.



Beginning with sauce, cheese, and baking basics, Beddia takes pizza lovers through the pizza-making process, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home.



With more than 50 iconic and new recipes, Pizza Camp delivers everything you'll need to make unforgettable and inventive pizza, stromboli, hoagies, and more (because even the most die-hard pizza lovers can't eat pizza every day), with plenty of vegetarian options. In this book you will find pizza combinations that have gained his pizzeria a cult following, alongside brand-new recipes like: Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza 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 And dozens more! 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.

Includes index.

Part one: basic pizza -- Part two: white pizza -- Part three: toppings -- Part four: composed pizza -- Part five: hoagies, sandwiches, etc.

Pizza Camp is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what Bon Appetit magazine calls "the best pizza in America." Joe Beddia's pizza is old school--it's all about the dough, the sauce, and the cheese. And after perfecting his pie-making craft at Pizzeria Beddia in Philadelphia, he's offering his methods and recipes in a cookbook that's anything but old school. Beginning with D'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'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'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.

Author notes provided by Syndetics

Joe Beddia is the chef-owner of Pizzeria Beddia, named the best pizza in America by Bon Appétit. He lives in Philadelphia.

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