Search Results: saturday-pizzas-from-the-ballymaloe-cookery-school-the-essential-guide-to-making-pizza-at-home-from-perfect-classics-to-inspired-gourmet-toppings

Saturday Pizzas from the Ballymaloe Cookery School

The essential guide to making pizza at home, from perfect classics to inspired gourmet toppings

Author: Philip Dennhardt,Kristin Jensen

Publisher: Ryland Peters & Small

ISBN: 9781849758826

Category: Cooking

Page: 192

View: 9700

Artisan pizzas with delicious, seasonally inspired toppings are the focus of this exciting new book co-authored by the pioneer of Saturday Pizzas, and one of Ireland’s most prestigious food writers. Saturday Night Pizzas started as a small pop-up restaurant at the famous Ballymaloe Cookery School. The idea was such a success that the pop-up pizzeria has been going for nearly 10 years, and is considered something of an institution within Ireland. Due to high demand, Saturday Pizzas also sell their pizzas into local shops too. The man behind this thriving enterprise shares his secrets for making exceptional pizza in 90 of his favourite recipes. The book is also filled with Dennhardt’s, anecdotes, principles, tips and techniques. Author and esteemed food writer Kristin Jensen also brings a wealth of food knowledge to the table to ensure that every recipe is of the highest standard. The first chapter Getting Started gives information on equipment, ingredients and cooking in both a domestic oven and a wood burning stove. The second chapter, Dough, gives guidance on making dough by hand or machine and recipes for Sourdough, Spelt and Gluten-Free. Sauces and Extras include delicious condiments such as Red Onion Jam and Hollandaise Butter. The main pizza recipes are then divided into Our Flagship Pizzas, which classics such as Margherita and Pepperoni. Then comes meaty options with Sausage, Cured Meat and Roast Meat Pizzas, with luxurious toppings such as Roast Leg of Lamb with Wild Garlic/Ramps, Aioli and Salsa Verde. Seafood Pizzas features delicious, fresh ideas like Smoked Salmon with Capers and Crème fraîche. A long list of Vegetarian Pizzas includes Roast pumpkin with Fennel and Walnut Pesto. There are also chapters on Calzone, Fruit Pizzas and Dessert Pizzas to finish.

Grow, Cook, Nourish

Author: Darina Allen

Publisher: Kyle Books

ISBN: 0857836196

Category: Gardening

Page: 640

View: 2462

Winner - Gourmand World Cookbook Awards: Best World Gourmand Cookbook 2017 Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits. Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.

Pizza Camp

Recipes from Pizzeria Beddia

Author: Joe Beddia

Publisher: Abrams

ISBN: 1683350197

Category: Cooking

Page: 224

View: 6259

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

The Ballymaloe Cookbook

Author: Myrtle Allen

Publisher: Gill Books

ISBN: 9780717161805

Category: Cooking

Page: 400

View: 5050

In 2014, Myrtle Allen will celebrate her nintieth birthday and Ballymaloe House will celebrate fifty years open to the public. This new edition of The Ballymaloe Cookbook, first published in 1977, marks the occasion.

New Pizza

A whole new era for the world's favourite food

Author: Stefano Manfredi

Publisher: Allen & Unwin

ISBN: 1760638951

Category: Cooking

Page: 248

View: 1078

Stefano Manfredi's New Pizza takes the world's favourite fast food back to its origins - as a deliciously healthy and simple meal for everyone to enjoy. Pizza comes in many styles - thin, thick, crisp, chewy, round, square, a metre or more in length, filled, fried or sweet - and the quality of the pizza is defined by the quality of the flour, dough and toppings. Sydney's award-winning pizza maestro will show you how to use wholewheat flour, fresh toppings and tried-and-tested methods to create the healthiest, tastiest pizza this side of Naples.

The Cookery School, Donnybrook Fair

Author: Niall Murphy

Publisher: N.A

ISBN: 9781781174739

Category: Cookbooks

Page: 288

View: 6682

Favorite recipes from Ireland's Donnybrook Fair Cookery School; full color photos.

Cook Well, Eat Well

Author: Rory O'Connell

Publisher: Gill & Company

ISBN: 9780717175642

Category:

Page: 288

View: 7607

Rory O'Connell, Ballymaloe Cookery School teacher and author of Master It (winner of the prestigious Andre Simon Food Book Award), is back with his second cookbook, which contains the recipes from his popular RTE TV show, How to Cook Well, and focuses on seasonal, balanced three-course meals for elegant eating and entertaining. Recipes are divided by season and include Beetroot and Autumn Raspberries with Honey, Mint and Labna; Sashimi of Mackerel with Crisped Radishes and Scallions; Roast Hazelnut Panna Cotta with Chocolate and Caramel Sauce and Duck Leg Curry with Cider Vinegar. Each perfectly balanced meal caters for 4-6 people, and one of the meals is entirely meat-free. In addition, every season includes a menu for entertaining a large group of people - from a summer alfresco lunch to a Christmas feast. Complete meals can be replicated for elegant entertaining, or individual dishes can be tried for simple and pleasing lunches or dinners. An absolute delight of a cookbook offering a very modern way to eat.

Craft Pizza

Homemade classic, Sicilian and sourdough pizza, calzone and focaccia

Author: Maxine Clark

Publisher: Ryland Peters & Small

ISBN: 9781849757614

Category: Cooking

Page: 160

View: 9775

Pizza is everyone’s favorite fast food. With these authentic and contemporary recipes, you can create mouthwatering pizza, calzone, focaccia and many other delicious Italian hearth breads in your own oven. For the serious pizza aficionado, a wood-burning oven is a must, but all you really need to make delicious pizzas are some basic utensils, an oven – and your hands! The Equipment and Utensils section will help you through the minefield of pizza stones versus baking sheets, pizza pans and wheels. Ten Pizza Pointers provides tips on shaping and baking, solving any pizza problems. You’ll be making perfect pizzas in no time. A glance through Doughs and Sauces will explain essential techniques and have you itching to get started. Included are step-by-step instructions for making Basic Pizza Dough, Sourdough Base and a recipe for Pizzaiola Sauce. Pizzas Thick and Thin include the popular Pizza Margherita, Caramelized Red Onion Pizza with Capers and Olives, a crispy Korean Chicken and Kimchi Pizza and Pizza di Patate – a wheat-free potato cake topped with tomatoes and anchovies, or whipped ricotta and 'nduja. A chapter on Focaccia brings you Deep-pan Focaccia, a huge Oozing Cheese Focaccia, a Stuffed Focaccia with Figs, Prosciutto and Taleggio plus some sweet versions including an Easter treat flavored with oranges, almonds and lemon. Try Calzones and Pizza Pies such as Calzone alla Parmigiana, and Polpette Pizza stuffed with herbed meatballs. Explore Pizzette and Small Bites to find Goat's Cheese and Pesto Pizzette, Pulled Pork Pizza Bites, Focaccette Ripiene and Ligurian Sardenaira, cut into slices and traditionally served with a cold beer.

Writing in the Biological Sciences

A Comprehensive Resource for Scientific Communication

Author: Angelika H. Hofmann

Publisher: Oxford University Press, USA

ISBN: 9780190852191

Category: Language Arts & Disciplines

Page: 368

View: 2148

Practical and easy to use, Writing in the Biological Sciences: A Comprehensive Resource for Scientific Communication, Third Edition, presents students with all of the techniques and information they need to communicate their scientific ideas, insights, and discoveries. Angelika H. Hofmann introduces students to the underlying principles and guidelines of professional scientific writing and then teaches them how to apply these methods when composing essential forms of scientific writing and communication. Ideal as a free-standing textbook for courses on writing in the biological sciences or as reference guide in laboratories, this indispensable handbook gives students the tools they need to succeed in their undergraduate science careers and beyond.

Harvest

How to Grow and Cook Home-Grown Vegetables, Fruit, Herbs, Nuts and Flowers

Author: Darina Allen

Publisher: N.A

ISBN: 9780857832269

Category:

Page: 640

View: 4848

Growing your own food is exciting but, when it comes to knowing how to make the most of your produce, it can be daunting. In Grow, Cook, Nourish, bestselling author Darina Allen draws on more than 30 years of experience gardening at Ballymaloe to take you through an extensive list of vegetables, herbs and fruits. Each entry includes explanations of different varieties, practical information on cultivation, growing and maintenance, plus instructions for the best ways to cook produce as well as preserve and utilise a glut. With more than 500 recipes, including dishes for every ingredient, Darina shows how to use your harvest to its full potential. Vegetables range from annual crops such as chicory, radishes and kohlrabi to perennials like asparagus and spinach. Fruits cover apples, currants and peaches as well as the more unusual and interesting myrtle berries, loquats and medlars. Plus a comprehensive list of herbs, edible flowers and foraged foods such as samphire, wild garlic and blackberries.

Bianco

Pizza, Pasta, and Other Food I Like

Author: Chris Bianco

Publisher: HarperCollins

ISBN: 0062224387

Category: Cooking

Page: 224

View: 1006

When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff. Now a James Beard Award–winning chef—the first pizzaiolo to receive the honor—and the owner of the legendary pizza mecca, Chris Bianco brings us a full- color, fully illustrated cookbook that illuminates the fundamentals of pizza making and the philosophy behind Chris’s cooking. The book features recipes for his signature pizzas as well as strategies and techniques for translating chef’s methods to the home kitchen. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind the scenes and a new array of big plates showcased at Chris’s highly regarded restaurants. With its attention to detail and tips for making unforgettable, flavorful pizzas, Bianco is an essential manual for anyone serious about pizza, pasta, and more.

The Village Baker's Wife

Author: Joseph Ortiz

Publisher: Ten Speed Press

ISBN: 0307809447

Category: Cooking

Page: 336

View: 9249

Since 1978, Gayle's Bakery and Rosticceria in the Santa Cruz-area town of Capitola, California, has grown from a humble 800-square-foot shop to one of the largest, most successful fine-quality bakeries in the country. The Village Baker's Wife compiles the all-butter, real-sugar, whole-cream, fine-chocolate desserts and pastries that made Gayle's legendary. With more than 150 recipes, 130 instructional illustrations, and 25 essays on baking techniques, this is the only cookbook you need to make show-stopping desserts and pastries, such as: -Lemon Lust Bars -Princess Cake -Ham and Cheese Croissants -Apple Bear Claw Danish Braid -Chocolate Truffle Cake -Hazelnut Twist Cookies -Garlic Cheese Pretzels Brimming with anecdotes and insightful baking tips from Gayle and Joe Ortiz (author of The Village Baker) this personal collection will inspire and delight any avid or occasional home baker—the sweeter the tooth, the better.

America--Farm to Table

Simple, Delicious Recipes Celebrating Local Farmers

Author: Mario Batali,Jim Webster

Publisher: Grand Central Life & Style

ISBN: 145558469X

Category: Cooking

Page: 352

View: 7722

Bestselling author and world-renown chef Mario Batali pays homage to the American farmer-from Maine to Los Angeles-in stories, photos, and recipes. AMERICA -- FARM TO TABLE: Simple, Delicious Recipes Celebrating Local Farmers Mario Batali, who knows the importance of ingredients to any amazing dish, sees farmers as the rock stars of the food world. In this new book he celebrates American farmers: their high quality products and their culture defined by hard work, integrity, and pride. Batali asked his chef friends from Nashville, Tennessee, to San Francisco, to tell him who their favorite farmers were, and those farmers graciously shared their personal stories along with their top-of-the-line produce and products. In Seattle, Chef Matt Dillon introduces readers to Farmer Pierre Monnat, who produces fava beans and lamb. Batali then features those ingredients in such mouth-watering recipes as: Lamb Shank Sloppy Joes and Fava Bean Guacamole. In Washington, DC, Chef Jose Andres from Jaleo introduces us to Farmer Jim Crawford, who grows corn, broccoli, and strawberries Batali's accompanying dishes include: Chilled Sweet Corn Soup and Grilled Salmon with Strawberry Salsa. Other stops along the way include: Tampa; Austin; Nashville; Las Vegas; Los Angeles; New York, San Francisco; Portland, Maine; Chicago; Cleveland; Suttons Bay, Michigan; and Vail, Colorado. With over 100 superb recipes, this is the book that every home cook will want upon returning from the farmer's market or grocers.

Let's Make Pizza!

A Pizza Cookbook to Bring the Whole Family Together

Author: Kathryn Kellinger

Publisher: Rockridge Press

ISBN: 9781623157326

Category: Cooking

Page: 188

View: 2311

"With 75 recipes to get you and your kids cooking together, popular cookbook author Kathryn Kellinger has taken family pizza night back to basics in the best of ways. Her tried-and-true techniques make pizza night stress-free and totally delicious. Let's Make Pizza! offers a variety of options that keep everyone in mind: from gluten-free eaters and vegans to the pickiest kids at the dinner table."--Provided by publisher.

Forgotten Skills of Cooking

Author: Darina Allen

Publisher: Kyle Books

ISBN: 0857836935

Category: Cooking

Page: 600

View: 1117

In this sizeable hardback, Darina Allen reconnects you with the cooking skills that missed a generation or two. The book is divided into chapters such as Dairy, Fish, Bread and Preserving, and forgotten processes such as smoking mackerel, curing bacon and making yogurt and butter are explained in the simplest terms. The delicious recipes show you how to use your home-made produce to its best, and include ideas for using forgotten cuts of meat, baking bread and cakes and even eating food from the wild. The Vegetables and Herbs chapter is stuffed with growing tips to satisfy even those with the smallest garden plot or window box, and there are plenty of suggestions for using gluts of vegetables. You'll even discover how to keep a few chickens in the garden. With over 700 recipes, this is the definitive modern guide to traditional cookery skills.

Lonely Planet Ireland's Best Trips

Author: Lonely Planet

Publisher: Travel Guide

ISBN: 9781786573285

Category: Travel

Page: 384

View: 1183

Cooking with Chia For Dummies

Author: Barrie Rogers,Debbie Dooly

Publisher: John Wiley & Sons

ISBN: 1118867076

Category: Health & Fitness

Page: 288

View: 405

Power up your day with a daily dose of chia! Omega-3 fatty acids and fiber are the superstars of cardiovascular health, and chia seeds contain them both in spades. They're also great sources of iron, calcium, magnesium, and zinc, and have been linked to better cholesterol, triglycerides, and blood pressure levels. It's no wonder they've been a staple in Central American diets since the Aztecs, and are once again growing in popularity. Chia is truly a superfood, both nutritious and versatile. Both the seeds and sprouts are edible, but there's so much more to chia than that! Cooking With Chia For Dummies explores the benefits and many uses of the chia seed, and guides you through a multitude of ways to add chia to your diet. Featuring over 125 recipes, you'll learn how to choose among the different types of chia options, how to use and how to use it, and exactly how much you need to reap the health benefits. Camouflage your chia or make it the star of the dish Incorporate chia into your favorite meal Adapt the recipes to be vegan, vegetarian, or gluten-free Discover chia recipes that even kids will eat Learn why you shouldn't harvest the sprouts from your Chia pet, and where to buy high-quality seeds to eat. Chia is already fueling endurance athletes and is beloved by dietitians. You deserve to feel great, and there's no reason your taste buds should suffer for it. Chia is a delicious addition to any meal, and there's no reason for you to miss out. Cooking With Chia For Dummies is your comprehensive guide to adding chia to your diet, and your companion on the journey to ultimate health.

A Simply Delicious Christmas

25th Anniversary Edition

Author: Darina Allen

Publisher: Gill

ISBN: 9780717159642

Category: Christmas cooking

Page: 400

View: 8532

In this beautiful new 25thanniversary edition, you will find photography to accompany many of the dishes, classics just as you remember them, updates to a number of the dishes and the addition of many new recipes. "

Franco Manca, Artisan Pizza to Make Perfectly at Home

Author: Giuseppe Mascoli,Bridget Hugo

Publisher: Kyle Books

ISBN: 0857835785

Category: Cooking

Page: 128

View: 2524

Every critic, blogger and Londoner has sung the praises of Franco Manca, whose pizzas are 'the best in Britain' (Observer). The owner, Giuseppe Mascoli, knows that the best pizza in Italy comes from Naples and therefore, as an expat Neopolitan himself, he has gone back to its roots, where making pizza is all about simple things (bread, tomato, cheese) and simple steps (make the dough, let it rise, flatten it, add topping, bake in the oven), all using the best ingredients to produce pizza of exceptional quality. Aimed at the home cook who doesn't have a traditional woodburning oven, Giuseppe has tailored his recipes so you can use a pizza stone or a heavy baking tray and still get great results. His famous, slow-rising sourdough recipe produces a soft and easily digestible crust, there are 50-60 recipes with seasonal variations, plus chapters on fritti (fried starters) and salads and also tips and techniques for making your own flavoured oils, preserving your tomatoes and curing your meat. Without a doubt, this is the closest you'll come to the real deal in your home kitchen, and in your personal quest for perfect pizza.

Secrets of Pizza

25 Popular Italian Recipes

Author: Nik Holt

Publisher: Createspace Independent Publishing Platform

ISBN: 9781976299223

Category:

Page: 60

View: 3926

If you look around the nations over the world you can say that not many have a national dish that is an international phenomenon. Italy has not one, but two such dishes: pizza and pasta. Both have become famous all over the world, and made the history of Italian cuisine. Tasting a true Italian pizza will make you feel so amazed thanks to its simple and delicious ingredients. Pizza is a basic form of a seasoned flatbread which has a long history in the Mediterranean region. Several cultures, like Phoenicians and Greeks ate flatbread that was made from water and flour. These early pizzas were eaten from Egypt to Rome and were praised by old ancient historians like Cato the Elder or Herodotus. The word "pizza" came from the Latin word "pinsa," that means flatbread, although there is much contradiction about the origins of this word. A legend says that Roman soldiers gained the taste for Jewish Matzoth when they occupied Palestine and developed the similar food when they returned home. A recent archeological discovery has found a preserved pizza in the Veneto region of Italy. By ages, these early pizzas started to take a more complex and modern look and taste. The people of that time used a few ingredients that they could get with their hands to make a nice pizza dough and they used to top it with olive oil and herbs. The Indian Water Buffalo has the flatbread another view, with the production of the mozzarella cheese. Even today, this cheese cannot be substituted in the Italian pizza, while many other cheeses have made their way in the pizza toppings. No Italian pizzeria is using the dried shredded cheese, like the ones used in so many American pizzas. The most popular pizza, pizza Margherita, was named after the Queen Margherita. She visited the Pizzeria Brandi in Naples, in 1889. That day, the pizzaiolo created a pizza for the queen that contained the colors of the Italian flag: the red comes from tomatoes, white from mozzarella and green from the fresh green basil. From that day Neapolitan pizza had spread in all Italy regions, and each of them designed their own version based on their specific Italian culinary rules. Pizza from an Italian Pizzeria is recognized by its round shape, and always cooked in a wood fired oven or fireplace. Besides regional styles there are many pizza varieties that are popular in Italy. Quatro Formaggi uses the four cheese combination of fresh mozzarella and other local cheeses such as ricotta, gorgonzola and Parmigiano-Reggiano, or other specific cheeses like taleggio or fontina, depending on the region. In this book we are going present you a number of 25 best Italian pizza recipes that you can easily prepare with your friends, girlfriend and family. For getting that specific Italian pizza taste we recommend you to use fresh and original Italian ingredients and don't overload your dough with too many ingredients, and keep it simple and tasty.

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