{"product_id":"mastering-pizza-the-art-and-practice-of-handmade-pizza-focaccia-and-calzone-a-cookbook-spiral-bound-marc-vetri-and-david-joachim-1","title":"Mastering Pizza: The Art and Practice of Handmade Pizza, Focaccia, and Calzone [A Cookbook] (Spiral Bound)","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Marc Vetri has an artist and a scientist and a genius all rolled into his beautiful, gnocchi-shaped head. I would need all the curse words in the English and Italian languages to fully express the brilliance that lies within these pages. If you are serious about making pizza, buy every copy in the store.\" \n\u003cbr\u003e\n\u003cb\u003e--JIMMY KIMMEL\u003cbr\u003e\u003c\/b\u003e\n\u003cbr\u003e \"Thorough, diverse, transparent, and beautiful, a template for this world and this amazing portrait of pizza, Brother Vetri goes deep into the many roads of all things flat and fired, and they all lead to delicious perfection! I love this book so much.\" \n\u003cbr\u003e\n\u003cb\u003e--CHRIS BIANCO, chef and author of \u003ci\u003eBianco\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e \"This book is genius in its detail. Marc sought out the most acclaimed masters of pizza to give you expert knowledge of the art, craft, and science behind what makes great pizza. What I love about this book is its passion, outstanding research, and easy, step-by-step instructions. In no time, you will be creating what pizzaioli spend a lifetime practicing to perfect. \n\u003ci\u003eMastering Pizza\u003c\/i\u003e is an essential must-have for any pizza lover.\" \n\u003cbr\u003e\n\u003cb\u003e--JIM LAHEY, author of \u003ci\u003eMy Pizza\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"If you want to learn how to make great pizza, there is no better teacher than Marc Vetri. He has gone to great lengths to understand what it takes to make unforgettable pizza, and his unwavering passion for Italian food has made him a master of his craft. \n\u003ci\u003eMastering Pizza\u003c\/i\u003e is filled with beautiful recipes and fundamental knowledge that Marc has accumulated throughout his career. This is the kind of cookbook that will inspire you to learn, cook, and invite people over for a great meal.\" \n\u003cbr\u003e\n\u003cb\u003e--NATHAN MYHRVOLD, lead author of \u003ci\u003eModernist Cuisine\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e \"There are very few people on the planet who could write a book entitled \n\u003ci\u003eMastering Pizza \u003c\/i\u003ethat I would want to read. One of them is Marc Vetri. Through his frequent travels in Italy, and a lifetime in the pizzerias of Philly, Marc has graduated from being a student of pizza to an esteemed professor of this beloved food. Marc's stunningly comprehensive book (there are twelve dough recipes alone) will enlighten the path of your own journey to becoming the pizza master of your dreams.\" \n\u003cbr\u003e\n\u003cb\u003e--NANCY SILVERTON, co-owner of Mozza Restaurant Group\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" An excellent one-stop pizza guide.\" \n\u003cbr\u003e\n\u003cb\u003e- PUBLISHERS WEEKLY\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTrained 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 \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in \n\u003ci\u003e Gourmet\u003c\/i\u003e, \n\u003ci\u003eBon Appétit\u003c\/i\u003e, and the \n\u003ci\u003eNew York Times\u003c\/i\u003e, and is the author of \n\u003ci\u003eMastering Pasta\u003c\/i\u003e, \n\u003ci\u003eIl Viaggio di Vetri\u003c\/i\u003e, and \n\u003ci\u003eRustic Italian Food\u003c\/i\u003e. DAVID JOACHIM is the author of the \n\u003ci\u003eNew York Times \u003c\/i\u003ebest seller \n\u003ci\u003eA Man A Can A Plan\u003c\/i\u003e and a co-writer on numerous cookbooks.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 04\/02\/2018 (EAN 9780399579226, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 06\/01\/2018 pg. 111 (EAN 9780399579226, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Vetri, Marc\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Ten Speed Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e August 28, 2018\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Courses \u0026amp; Dishes|Pizza|Cooking|Regional \u0026amp; Cultural|Italian|Cooking|Individual Chefs \u0026amp; Restaurants\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Focaccia|Calzone|Cooking, Italian|Pizza|Cookbooks\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780399579226\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e B0BGSP937WISBN\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780399579226\u003c\/p\u003e","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46999967629443,"sku":"SP-9780399579226","price":39.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0564\/6830\/8099\/files\/9780399579226_1753762090082.png?v=1776828015","url":"https:\/\/sebink.com\/products\/mastering-pizza-the-art-and-practice-of-handmade-pizza-focaccia-and-calzone-a-cookbook-spiral-bound-marc-vetri-and-david-joachim-1","provider":"Sebink","version":"1.0","type":"link"}