I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
Straight out of the sewers and right into the kitchen, the Teenage Mutant Ninja Turtles' favorite pizzas are finally yours to create and enjoy! Join Leonardo, Raphael, Donatello, and Michelangelo on a seriously ooey, gooey, cheesy adventure inspired by the beloved original cartoon series.
This cookbook contains sixty-five righteous recipes, from old-school classics such as the New York Style Pepperoni to newfangled feasts such as the Lean, Mean, and Green and Shredder's Revenge. There's a pizza for every occasion — breakfast pizzas, mini-pizzas, party pizzas, and even dessert pizzas.
If you want to delve deep and learn the hows and whys of pizza and bread making, this book has everything you’re looking for. Forkish is one of the great sages of breadmaking, and having this book on your shelf is like having a grand master at the ready.
NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure—it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In Flour Water Salt Yeast, Forkish translates his obsessively honed craft…
Lahey is another pizza sage I refer to often. His no-knead pizza dough is a revelation, and his composed pizza recipes are at once simple and mind blowing.
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.
Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes…
Once you master a good pizza dough recipe, the next step is experimenting with different combinations of toppings. Whenever I need some pairing inspiration for seasonal produce or meats or a special type of cheese, this is the first book I reach for.
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements…
The key to amazing homemade pizza is balance. Since only so many ingredients can fit on a round of dough, everything shines through and it’s obvious when the flavors aren’t working well together. This book, by the incredible Samin Nosrat, will help you learn how to create balance in pizza and all your home cooking.
Now a major Netflix documentary A Sunday Times Food Book of the Year and a New York Times bestseller Winner of the Fortnum & Mason Best Debut Food Book 2018
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with…
Not only is this book a beauty, but it’s also a great way to discover new pairings for your favorite seasonal pizza toppings. Many of my favorite pizza recipes have been adapted from combinations of ingredients found in recipes for salads, casseroles, fancy meals, sandwiches, and more. If you’re a farmers’ market fiend and a homemade pizzamaker, you need more books like this one.
Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit - the flavours aren't yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavour riot - more variety, more colours and textures. Late summer is the lush period - the richest colours, most vibrant flavours,…
I am adopted. For most of my life, I didn’t identify as adopted. I shoved that away because of the shame I felt about being adopted and not truly fitting into my family. But then two things happened: I had my own biological children, the only two people I know to date to whom I am biologically related, and then shortly after my second daughter was born, my older sister, also an adoptee, died of a drug overdose. These sequential births and death put my life on a new trajectory, and I started writing, out of grief, the history of adoption and motherhood in America.
I grew up thinking that being adopted didn’t matter. I was wrong. This book is my journey uncovering the significance and true history of adoption practices in America. Now, in the wake of the U.S. Supreme Court’s overturning of Roe v. Wade, the renewed debate over women’s reproductive rights places an even greater emphasis on adoption. As a mother, historian, and adoptee, I am uniquely qualified to uncover the policies and practices of adoption.
The history of adoption, reframed through the voices of adoptees like me, and mothers who have been forced to relinquish their babies, blows apart old narratives about adoption, exposing the fallacy that adoption is always good.
In this story, I reckon with the pain and unanswered questions of my own experience and explore broader issues surrounding adoption in the United States, including changing legal policies, sterilization, and compulsory relinquishment programs, forced assimilation of babies of color and Indigenous babies adopted into white families, and other liabilities affecting women, mothers, and children. Now is the moment we must all hear these stories.
Who Is a Worthy Mother?: An Intimate History of Adoption
Nearly every person in the United States is affected by adoption. Adoption practices are woven into the fabric of American society and reflect how our nation values human beings, particularly mothers. In the wake of the U.S. Supreme Court's overturning of Roe v. Wade, the renewed debate over women's reproductive rights places an even greater emphasis on adoption. As a mother, historian, and adoptee, Rebecca C. Wellington is uniquely qualified to uncover the policies and practices of adoption. Wellington's timely-and deeply researched-account amplifies previously marginalized voices and exposes the social and racial biases embedded in the United States' adoption industry.…
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