Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone

Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone

by Marc Vetri, David Joachim

Hardcover

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Product Details

ISBN-13: 9780399579226
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication date: 08/28/2018
Pages: 272
Sales rank: 32,829
Product dimensions: 8.60(w) x 9.60(h) x 0.90(d)

About the Author

Trained in Bergamo, Italy, by some of the region's most noted chefs, MARC VETRI is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of Food & Wine's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appétit, and the New York Times, and is the author of Mastering Pasta, Il Viaggio di Vetri, and Rustic Italian Food. DAVID JOACHIM is the author of the New York Times best seller A Man A Can A Plan and a co-writer on numerous cookbooks.

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INTRODUCTION
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Excerpted from "Mastering Pizza"
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Copyright © 2018 Marc Vetri.
Excerpted by permission of Potter/Ten Speed/Harmony/Rodale.
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