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Product Description
Product Description
Every pizza lover knows that it is best eaten fresh from the oven, with the top still bubbing and the crust perfectly crisp. In this book. Silvana Franco shows that creating pizzas in your own kitchen can be really easy, fun and rewarding. With her imaginative and practical approach to this traditional and much-loved dish, Silvana demonstrates the simple process of making pizza at home, from kneading the dough to creating fabulous toppings. With the basic dough as a starting point, you can learn how to make everything from focaccia and calzone to polenta or potato dough bases. The pizzas are divided into 5 basic chapters - Classic, Vegetarian, Seafood, Meat and Sweet Pizzas, and include familiar favourites, such as Fiorentina, as well as unusual combinations, such as Serrano and Fresh Figs.
About the Author
Silvana Franco is a young food writer, stylist and co-founder of successful London-based catering company Fork. She has been both Senior Food Writer on BBC Good Food and Food Editor on the Marks & Spencer Magazine. Her eclectic freelance career has included writing and food styling for numerous cookery books and television programmes, as well as regular contributions to popular magazines and newspapers, including Food & Travel and Ideal Home. Silvana is also the author of several cookery books, including Can't Cook Won't Cook Leaves Home.
Every pizza lover knows that it is best eaten fresh from the oven, with the top still bubbing and the crust perfectly crisp. In this book. Silvana Franco shows that creating pizzas in your own kitchen can be really easy, fun and rewarding. With her imaginative and practical approach to this traditional and much-loved dish, Silvana demonstrates the simple process of making pizza at home, from kneading the dough to creating fabulous toppings. With the basic dough as a starting point, you can learn how to make everything from focaccia and calzone to polenta or potato dough bases. The pizzas are divided into 5 basic chapters - Classic, Vegetarian, Seafood, Meat and Sweet Pizzas, and include familiar favourites, such as Fiorentina, as well as unusual combinations, such as Serrano and Fresh Figs.
About the Author
Silvana Franco is a young food writer, stylist and co-founder of successful London-based catering company Fork. She has been both Senior Food Writer on BBC Good Food and Food Editor on the Marks & Spencer Magazine. Her eclectic freelance career has included writing and food styling for numerous cookery books and television programmes, as well as regular contributions to popular magazines and newspapers, including Food & Travel and Ideal Home. Silvana is also the author of several cookery books, including Can't Cook Won't Cook Leaves Home.
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