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Grilled Pizzas and Piadinas Hardcover – April 21, 2008
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From Publishers Weekly
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"Instructions for making grilled pizzas and piadinas are so well illustrated and clearly explained that even a complete novice could comfortably follow with satisfying results." -- Bruce Aidells, co-author of The Complete Meat Cookbook
"Spicy pizzas and savory piadinas are exciting additions to the grill cook's repertoire. Craig Priebe and Dianne Jacob have done a wonderful job here, providing techniques and recipes that will turn the reader into a master pizza maker." -- Denis Kelly, author of Grilling and Steak & Chop
"[This book has] lively writing, approachable recipes, and pizzas and piadinas that look so good you'll want to eat the pages." -- Penny Pollack & Jeff Ruby, co-authors of Everybody Loves Pizza: The Deep Dish on America's Favorite Food
Potential pizza grillers will find all the information they need ... Priebe likes to blend flavor, texture, color, and aromatics in his recipes, so the dough becomes a stage for the world's cuisines. -- Lisa Zwirn, Boston Globe, June 4, 2008
[A] section on grilling methods includes surefire instructions for indoor cooking, great if you live in an apartment or don't want to brave rain, sleet, snow or dark of night. -- BookPage, July 2008
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Top Customer Reviews
All in all though, this is a great way to make pizzas, the results are fabulous, and I may be giving a few copies of the book away as gifts.
The dough is relatively easy to make, it is the preparation of the other items if you're making different pizzas, that takes time. And I do mean lots of time even though the authors make everything relatively easy to assemble and cook - herbed oil, sauces, grilling chicken, steak, sausage, carmelizing onions, saute' onions, chopping that and that, etc... Making pizza is more time consuming than steak, mushrooms and sweet potatoes.
Make the dough first -- because it needs to rise for an hour, then placed in the fridge for a couple of hours (for more flavor), then you've got to take it out to get it to room temp... So you might make the dough the day before -- it only takes about 10 minutes to make the dough - it's easy. You can also cut prep time by making only one type of pizza. But I like variety and this book gives you variety.
It also gives you pizza that tastes alive and fresh! My guests said it was the best pizza they've had in their lives -- and these were no spring chickens I was feeding -- they were accustomed to gourmet pizza.
Enjoy the book -- the authors have put their heart, soul and organization skills into it. Great pics! Great Salads and Deserts in addition to the Pizzas.
Most Recent Customer Reviews
Wonderful recipes that will make your mouth water. Easy to follow and people will think you worked all day!Published 10 months ago by Starla Panzica
The recipes in this book are superb! So far I've really enjoyed every recipe I've made (none of them have been bad, all are at lease very good, some are out-of-this-world... Read morePublished 10 months ago by Cameron Perry
NO not the book but what you make following the book. YUMMY somethings bound to be perfect for your taste buds.Published 20 months ago by Lincoln County MT
Just looked through the book. Nice layout and great illustrations. Haven't used
the ideas yest as live in Minnesota with a late start to spring this year and it seems... Read more
I was looking at pizza on the grill books, and came across this pizza-Piadinas book at the library. I browsed through it and was very impressed. Read morePublished 20 months ago by Robert D
We love making grilled pizzas! This book has an awesome recipe for the crust, and explains really well how to prep for so many different situations, as well as different kitchen... Read morePublished 20 months ago by Amazon Customer
purchased as gift for my son in law who loves to grill out. Lots of different recipes. Only gave 3 star as the recipes don't appeal to my pallet but I think he will like the... Read morePublished 21 months ago by j***********