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The New Artisanal Kitchen: Pizza : 27 Recipes, from the Essential Dough to the Tastiest Toppings - Andrew Feinberg

The New Artisanal Kitchen: Pizza

27 Recipes, from the Essential Dough to the Tastiest Toppings

Hardcover Published: 1st March 2017
ISBN: 9781579657635
Number Of Pages: 112

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There is no food more cravable—or cookable—than Italian food. The recipes in these three books represent the best of modern seasonal Italian food with recipes that will appeal to a large audience. Each book—one on pasta, one on pizza, and one on vegetable recipes—is 112 pages with 20 recipes packaged into a covetable and affordable hardcover book.

This is fresh, simple food that starts with high-quality ingredients—pastured meats, seasonal produce, well-crafted cheeses, and other staples—that turn good recipes into something even better. Written by the team behind Franny’s, one of the first restaurants to bring the artisanal-food craze to Brooklyn, these cookbooks are filled with Southern Italian recipes that anyone can easily master at home.

About the Authors

Andrew Feinberg and Francine Stephens are the owners of Franny's and Bklyn Larder. They live in Brooklyn with their two children, Prue and Marco. Melissa Clark is a food columnist for the New York Times and a bestselling cookbook author.

Melissa Clark is a food columnist for The New York Times and a cookbook author.

ISBN: 9781579657635
ISBN-10: 157965763X
Series: Artisanal Kitchen
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 112
Published: 1st March 2017
Publisher: Artisan
Country of Publication: US
Dimensions (cm): 17.8 x 14.0  x 1.27
Weight (kg): 0.25

Earn 33 Qantas Points
on this Book