ePub 1295 kb. | Fb2 1385 kb. | DJVU: 1255 kb.
Cookbooks

Pizza epub ebook

by William Lingwood,Silvana Franco

Pizza epub ebook

Author: William Lingwood,Silvana Franco
Category: Baking
Language: English
Publisher: Ryland Peters & Small; 1st English Edition edition (January 1, 2002)
Pages: 63 pages
ISBN: 1841722103
ISBN13: 978-1841722108
Rating: 4.5
Votes: 391
Other formats: azw mbr lrf txt


Silvana Franco is a food writer, stylist, television presenter, and co-founder of the successful London-based company Fork. Silvana has written several cookery books including the bestselling Pasta for Ryland Peters & Small.

Silvana Franco is a food writer, stylist, television presenter, and co-founder of the successful London-based company Fork. Product details in the front of the book are complementary recipes and one in particular is absolutely delish.

Silvana Franco has created 30 delicious recipes that show just how easy it is to make your own pizza, and William Lingwood's vibrant photography captures all their charms.

Everyone loves pizza, especially when it's homemade. Silvana Franco has created 30 delicious recipes that show just how easy it is to make your own pizza, and William Lingwood's vibrant photography captures all their charms. A selection of classic pizzas offers the colorful Quattro Stagioni and Chicago Everyone loves pizza, especially when it's homemade. Who can resist that crisp crust and bubbling top, fresh from the oven?

Silvana Franco is the author of The Really Useful Ultimate Student . Discover new books on Goodreads. Silvana Franco, William Lingwood (Photography).

Discover new books on Goodreads. See if your friends have read any of Silvana Franco's books. Silvana Franco’s Followers (3). Silvana Franco. Silvana Franco’s books. The Really Useful Ultimate Student Cookbook.

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Silvana Franco was born into a large Italian family and raised in Derby. She trained as a chef at High Peak College in Buxton and then did a degree in home economy. After a college work placement writing for BBC Vegetarian Good Food magazine, Silvana worked her way up to become a senior writer at Good Food.

Silvana Franco is a food writer, stylist, television presenter and co-founder of the successful London-based company Fork. She lives in south London. Country of Publication.

Silvana Franco (born 1968) is a British TV personality and chef. Of Italian origin, Franco was raised in Derby. Following chef's training at High Peak College in Buxton, she studied a degree in Home Economics.

Reviews (7)
Tujar
Great purchase

Shaktit
this is an excellent book with lots of photos. I bought it for my son-in-law, and they loved it so much that I bought it the following year for my husband's gift.

Gietadia
Great little book. It has lots of unusual pizza ideas and new ideas for Calzones and Focaccia. It is a good investment to add to my pizza stone.

RUsich155
Nice variety of recipes in here, not just pizza. I actually use another recipe for pizza from another book, but this book shows some novel ways to use the pizza dough making Stromboli, calzone, and novel items, etc...in the front of the book are complementary recipes and one in particular is absolutely delish...a roasted pepper-tomato 'pesto' using pine nuts, sun-dried and fresh tomatoes, basil, evoo, parmesan, etc...it is so easy and so good even to eat straight, directly as is, as a dip with chips or veggies. I'm bringing that as an app to a friend's house this Saturday in fact. There are pics for just about every recipe I believe, perhaps all recipes. It is a useful book in my opinion despite the other books I have on pizza making.

Shistus
Okay place to start learning how to make pizza. The suggestion of using parchment paper is the most useful part of the book.

Onath
This book has great recipes and lovely pictures for everyone. We do a lot of baking of these items and found new and exciting things in here right away.

Fesho
Great book

book illustrations are good but the basic pizza dough recipe is terrible!!!! it is dry and cakey. i think it is a major typo. use 3 cups not 4!!!! one star since this is a basis for all the other recipes,

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