Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill
  • Alternative view 1 of Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill
  • Alternative view 2 of Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill
  • Alternative view 3 of Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill
  • Alternative view 4 of Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill
  • Alternative view 5 of Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill
<Previous >Next

Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill

by Dwayne Ridgaway
     
 

View All Available Formats & Editions

Pizza is not just for pepperoni anymore. Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill turns what was once the traditional Sicilian tomato and cheese pie into a feast for the mouth and a smorgasbord of flavors. Dwayne Ridgaway makes pizza for breakfast, lunch, dinner, and even for dessert. Lavishly illustrated, this compilation of recipes

Overview

Pizza is not just for pepperoni anymore. Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill turns what was once the traditional Sicilian tomato and cheese pie into a feast for the mouth and a smorgasbord of flavors. Dwayne Ridgaway makes pizza for breakfast, lunch, dinner, and even for dessert. Lavishly illustrated, this compilation of recipes shows you how to make an original pizza creation, using either the oven or the grill, and gives you inspiration for coming up with your own delicious pizza topping combinations.

Grilled or baked, these recipes will give you ideas to make pizza a meal for anytime of the day and for any event. Included here is an array of recipes, including Tenderloin and Portobello Mushroom Pizza, Caramelized Leek and Golden Potato Grilled Pizza, Bloody Mary Shrimp Pizza with Fried Garlic, Western Omelet Breakfast Pizza, Thai Chicken Pizza, and even Apple Crumble "Pizza" for dessert. With this book, fresh ingredients, and a little creativity, you will transform pizza from Sunday night take-out into an every night gourmet feast.

Dwayne Ridgaway, a native of Kerrville, Texas, now lives in Bristol, Rhode Island. He is the author of the well-received Lasagna: The Art of Layered Cooking and a contributing author, food stylist, and recipe developer for several cooking magazines. Dwayne currently works in Rhode Island as a food and beverage consultant, caterer, and event designer. A graduate of the highly respected Johnson and Wales University, Dwayne has made a career out of exploring and celebrating the culinary arts. His passions lie in fresh ingredients and new flavors. Exploring everything the world has to offer in both techniques and flavors, Dwayne makes it his goal to combine these elements, with inspired cooking, to develop recipes that anyone can execute and enjoy. With this, his second book, Dwayne hopes home cooks everywhere will begin to explore their tastes and passions, and use his recipes and writing as groundwork for their own personal creativity.

Product Details

ISBN-13:
9780760789292
Publisher:
Barnes & Noble
Publication date:
02/24/2007
Pages:
128
Product dimensions:
8.00(w) x 8.00(h) x 0.63(d)

Related Subjects

Meet the Author


Dwayne Ridgaway is a food and beverage consultant and caterer. He has worked as a chef in the San Destin Beach Resort and the Elephant Walk in Florida. He lives in Rhode Island.

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >