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  The Joy of Pizza - Everything...

  Dan Richer, Katie Parla

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  Learn to make artisan pizza the American way in this ultimate guide to the perfect pie from the creator of "the best pizza in New York" (New York Times). Pizza is simple: dough, sauce, cheese, toppings. But inside these ordinary ingredients lies a world of extraordinary possibility. Dan Richer has devoted his life to discovering the holy grail of pizza: the secret to making a truly transcendent pies. The pizza at his restaurant, Razza, has been named the best in New York by The New York Times—despite the fact it’s in New Jersey. Richer’s pizza is among the best one can eat in America, if not the world. For him, the joy of pizza begins with the crust—a rim that is crisp, deeply caramelized, and shatters when you bite through it. The crumb is delicate and floral-scented, with a gentle note of acidity. The crust has large, open holes separated by thin, pearlescent cell walls. And the sauce, cheese, and toppings? You’ll unlock their mysteries inside these pages. Every day, Richer assesses his pizza with a 56-point rubric that helps him come as close to pizza perfection as any mortal may dare. In The Joy of Pizza, Richer shows how to achieve each one of these ideal pizza attributes in recipes suited to home bakers and professionals alike. He includes instructions for making doughs with commercial yeast as well as sourdough starter, and for baking in ordinary home ovens as well as high-temperature ovens such as the Ooni and Roccbox, and even wood-fired outdoor pizza ovens. The book is rich with step-by-step photography, and features QR codes linking to instructional videos and portraits of every pizza before and after it meets the heat of the oven—so you’ll know exactly what to do to create superior results. The ingredients are simple. The methods are straightforward. And the results are deliriously delicious.

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  Farmhouse Cheeses of Ireland

  Glynn Anderson, John McLaughlin

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  Ireland is home to a range of cheeses whose excellence is recognised internationally. At the forefront are farmhouse cheesemakers whose world is explored here for the first time in a comprehensive guide to the producers and the cheeses they make. Each cheese is described in detail, its characteristics such as colour, texture, aroma and flavour. Cheese facts are presented with easy-to-read icons indicating the species/breed of animal milked, whether the milk is raw or pasteurised, if traditional or vegetarian rennet is used, and whether the cheese is produced under organic principles. Supporting information includes the history of cheesemaking in Ireland, how cheese is made and best conserved, and resources for cheese lovers. Derry Clarke, Ross Lewis, Catherine Fulvio, Clodagh McKenna, Denis Cotter, Darina Allen, Rachel Allen and others contribute Irish farmhouse cheese recipes. Lavish photography complements this exploration of the world of Irish cheeses.

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  Sweet Auburn Desserts -...

  Sonya Jones

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  “The bakery has made Atlanta a happier place for 14 years . . . Chef Sonya is spreading her good-eating-gospel to kitchens throughout the world.” —A Is for Atlanta   Heritage baking is alive in the Sweet Auburn district of downtown Atlanta, just steps from the Martin Luther King Center. After discovering the business during the economic crisis of 2009, CNN featured Sweet Auburn Bread Company on television, naming the segment “The Little Bakery That Could.” Honored in 2008 by Ebony’s “Taste of Ebony Awards” as one of the nation’s top Black Pastry Chefs, Sonya Jones—owner of Sweet Auburn Bread Company—proudly continues the tradition of southern African American baking.   From raspberry cream pie to red velvet layer cakes, Chef Jones shares her coveted recipes in this lusciously photographed cookbook. The collection consists of such treats as sweet potato cheesecake—the choice of former President Bill Clinton—the naked hummingbird muffin, peanut butter pound cake, and blackberry jam jellyroll cake, among many more. With her knack for upgrading simple southern staples and into gourmet delicacies, Chef Jones provides readers with the ultimate indulgence.  “I stopped at the Sweet Auburn Bread Company and met the owner, Sonya Jones, who once made her sweet potato cheesecake for President Clinton. On this day, she made it for me. Bill and I are two of the luckiest people in the world.” —Rachael Ray, Where  “A good sweet potato never goes out of style. No one knows this better than Atlanta chef Sonya Jones.” —Georgia Living

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  Malts & Milkshakes - 60 Recipes...

  Autumn Martin

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  This sweet collection of 60 recipes puts a new spin on an old-fashioned treat with comforting dessert drinks from times new and old!Organized into sections covering Soda Fountain Classics, Modern Flavors, and Boozy Shakes, the 60 recipes for inspired shakes and malts utilize classic ingredients like malted milk and homemade syrups, as well as gourmet herbal infusions and exotic spices. And this delicious volume doesn't stop at shakes! Autumn Martin of Hot Cakes Molten Chocolate Cakery adapts recipes for her signature creations for knock-out cookies, ice cream sandwiches, and sundaes. Recipes include:  - Peanut Butter Shake- Salted Malted Malt- Passion Fruit Creamsicle Shake- Earl Grey Shake- Peach Cobbler Malt- Bacon-Oatmeal Raisin Cookie Shake- Lemon Curd Raspberry Shake- Chocolate Espresso Whiskey Malt- St-Germain and Huckleberry Shake- Cherry Brandy Shake

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  Keto Diet - Carb-Cycling...

  Caitlin Shepherd

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  Can vegetarians stay in ketosis for a long time? 
  Perhaps you thought the keto diet was all about eating a lot of meat. Well, the truth is more complex than that, so in this guide, you will learn how to be on a ketogenic diet without having to eat those healthy lean meats or fatty fish they always mention. You will see there is an even better way, and that is to get your healthy fats and nutrients from nature’s best. 
  In this book, other topics will be discussed, like the great advantages of avocados, what you should eat, what you should absolutely avoid, how you can utizilize supplements to aid you in your determination and plans, and what causes those dreaded inflammations. In a brief chapter, we will also discuss how children can get the benefits from a keto diet their parents follow, and finally, the various dangers of sugar will be addressed, which will blow you away, figuratively speaking. This is your opportunity! Grab this book and start reading or listening now! 
  To do so, add this book to cart or buy with one click.

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  Tagines & Couscous - Delicious...

  Ghillie Basan

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  Tagines are the rich and aromatic casseroles that form the basis of traditional Moroccan cooking. These hearty one-pot meals, flavored with fragrant spices, are cooked and served from an elegant, specially designed cooking vessel, also called a tagine. In Ghillie Basan's collection of deliciously authentic recipes you will find some of the best-loved classics of the Moroccan kitchen, such as the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios, and the tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Also included are less traditional but equally delicious recipes for beef and fish—try Beef Tagine with Sweet Potatoes, Peas, and Ginger or a tagine of Monkfish, Potatoes, Tomatoes, and Black Olives. Substantial vegetable tagines include Baby Eggplant with Cilantro and Mint, and Butternut Squash, Shallots, Golden Raisins, and Almonds. Recipes for variations on couscous, the classic accompaniment to tagines, are also given, plus plenty of ideas for fresh-tasting salads and vegetable sides to serve alongside and complete your Moroccan-style feast.

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