Grilled Pizzas and Piadinas

( 5 )

Overview

Chef Craig Priebe's culinary creativity comes to life through his innovative Italian dishes. Focusing on his award-winning pizzas and piadinas, he uses a variety of ingredient combinations to deliver delectable meals right into the home cook's kitchen.

Mouth-watering recipes for grilled pizza with meat, chicken, seafood, and vegetables comprise the first part of this book, followed by chapters on crispy grilled piadinas, fresh salads, and ...
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Overview

Chef Craig Priebe's culinary creativity comes to life through his innovative Italian dishes. Focusing on his award-winning pizzas and piadinas, he uses a variety of ingredient combinations to deliver delectable meals right into the home cook's kitchen.

Mouth-watering recipes for grilled pizza with meat, chicken, seafood, and vegetables comprise the first part of this book, followed by chapters on crispy grilled piadinas, fresh salads, and grilled desserts. A typical recipe of Priebe's calls for smoky, thin, and crispy crusts and vibrant combinations of toppings such as grilled figs, Gorgonzola, and proscuitto.

Through quick and easy instructions for 75 recipes, full-color photographs, step-by-step techniques, and party menus, a beginner cook or a seasoned chef will be inspired to fire up the grill.
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Editorial Reviews

Publishers Weekly

Priebe's passion for grilled pizza is illustrated in his first cookbook, in which he shares recipes from the Atlanta grilled pizza restaurant he ran for years. Also included are recipes for piadinas (which he describes as folded Italian sandwiches) salads and desserts. He has adapted his recipes for the home cook and explains how they can be made on outdoor grills (charcoal or gas) as well as indoor grills of all kinds—from cast-iron skillets to panini presses. His detailed, step-by-step instructions on rolling out dough, building the dishes and physically putting them on the grill are easy to follow and are accompanied by color photographs. His pizza recipes, broken down into meat, chicken, seafood and vegetable varieties, are fun and innovative—smoked sausage with honey mustard and coleslaw, chicken and plantain with coconut sauce and crab with orange and beet salad, to name a few. Recipes for piadinas (made with grilled unleavened flatbread) and salads are less inspired but still enticing such as the PAT piadina, with pancetta, arugula and tomato, and escarole salad with lemon. Sweet and satisfying dessert recipes call for both pizza and piadina dough, and are grilled versions of traditional favorites like the apple tart and Grasshopper Pie. (May)

Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
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Product Details

  • ISBN-13: 9780756636791
  • Publisher: DK Publishing, Inc.
  • Publication date: 4/21/2008
  • Pages: 192
  • Sales rank: 272,431
  • Product dimensions: 7.07 (w) x 8.80 (h) x 0.76 (d)

Customer Reviews

Average Rating 3.5
( 5 )
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Sort by: Showing all of 5 Customer Reviews
  • Posted December 5, 2008

    A fabulous cook book

    My kids gave me this book as a present and it's one of the best presents ever. At first I kind of frowned at the idea of grilling pizzas. However, having now prepared many of the recipes in the book, I've totally changed my mind. They are absolutely delicious and, once you get the techniques down, very easy to make. I do recommend using a bread machine to make the dough and, while the dough's forming, you can prepare the other ingredients. I guarantee that once you get into grilling your own pizzas, you'll never eat any others.

    1 out of 1 people found this review helpful.

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  • Anonymous

    Posted June 3, 2013

    Exceptional book about grilling a pizza!  Even if you do not hav

    Exceptional book about grilling a pizza!  Even if you do not have a grill, other methods are described.  Very thorough explanations! 
    He used his imagination in putting flavors together.  Why not you?  Explore the book and your creativity!

    Was this review helpful? Yes  No   Report this review
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    Posted April 5, 2009

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    Posted February 8, 2010

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  • Anonymous

    Posted October 5, 2010

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