About the book:
Direct from Italy’s best chefs, here are authentic recipes from every province of the countryside, all featuring easy-to-follow cooking instructions. Traditional bakery favorites such as rolls, focaccia, and flatbreads are all included, with tried-and-true techniques for great results—even if this is your first try at making bread. There are also recipes for a mouthwatering range of calzones, and pizzas of every shape and size: Savor the fresh flavors of the Buffalo Mozzarella-topped Pizza, sample the light, tangy Arugula and Parmigiano-Reggiano Pizza, or revel in recipes for such classics as Four-Cheese, Pepperoni, and Neapolitan-style pizza. Each recipe is developed and tested in the test kitchens of the Academia Barilla’s own cooking institute, and each wonderful dish is bursting with the rich, sunny flavors of Italy.
My thoughts:
If you like cooking from scratch, you will absolutely love this cookbook. I have always wanted to create pizzas from scratch and there are several bread and other dough recipes that I also don't mind having around. This book is set up nicely. The first chapter is full of tons of pizzas, pretty much any pizza you can think of is included- and if it isn't, you could easily adapt any most of these recipes. Stand outs in this chapter include onion pizza, four cheese pizza, ham and mushroom pizza and four seasons pizza. These are but a glimpse of the many recipes to be found here. The second chapter is devoted to flatbreads and focaccia. I am a huge flatbread fan and there is not a bad recipe to be found here. I will be trying each and every one. The next section contains recipes for bread and rolls. There are loves and rolls and many things in between. There are also several recipes here for crackers and breadsticks, and not just your run of the mill fare. Several of the cracker recipes are bursting with flavor such as the orange, sage and pistachio crackers, the oregano crackers or the wine crackers. There are also a few gluten free roll recipes included, which I really appreciated. The final chapter of the book focuses on specialty recipes. Some of the recipes I found the most interesting were fried dough, saffron croissants and several fruit brioche recipes. Pizza, Bread & More is a book for both beginners and more advanced cook. There are some basic recipes and then there are some that could be considered a little intimidating that you will need to work your way up to. I would recommend this cookbook to anyone who is a fan of cooking from scratch or just enjoys being in the kitchen trying something new.
Pizza, Breads & More is now available on BarnesandNoble.com.
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