Pizza Camp: Recipes from Pizzeria Beddia

Pizza Camp: Recipes from Pizzeria Beddia

<div><I>Pizza Camp</I> is the ultimate guide to achieving pizza nirvana at home, from the chef who is making what <I>Bon Appetit </I>magazine calls “the best pizza in America.”<BR>  <BR> 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.<BR>  <BR> With more than fifty iconic and new recipes, <I>Pizza Camp</I> 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:<BR>  <BR> --Bintje Potato with Cream and Rosemary<BR> --Collard Greens with Bacon and Cream<BR> --Roasted Corn with Heirloom Cherry Tomato and Basil<BR> --Breakfast Pizza with Cream, Spinach, Bacon, and Eggs<BR>  <BR> Designed by Walter Green, art director of <I>Lucky Peach</I>, and packed with drawings, neighborhood photos, and lots of humor, <I>Pizza Camp</I> is a novel approach to homemade pizza.<BR>  <BR>  </div>