From Publishers Weekly
Priebe's passion for grilled pizza is illustrated in his first cookbook, in which he shares recipes from the Atlanta grilled pizza restaurant he ran for years. Also included are recipes for piadinas (which he describes as folded Italian sandwiches) salads and desserts. He has adapted his recipes for the home cook and explains how they can be made on outdoor grills (charcoal or gas) as well as indoor grills of all kinds—from cast-iron skillets to panini presses. His detailed, step-by-step instructions on rolling out dough, building the dishes and physically putting them on the grill are easy to follow and are accompanied by color photographs. His pizza recipes, broken down into meat, chicken, seafood and vegetable varieties, are fun and innovative—smoked sausage with honey mustard and coleslaw, chicken and plantain with coconut sauce and crab with orange and beet salad, to name a few. Recipes for piadinas (made with grilled unleavened flatbread) and salads are less inspired but still enticing such as the PAT piadina, with pancetta, arugula and tomato, and escarole salad with lemon. Sweet and satisfying dessert recipes call for both pizza and piadina dough, and are grilled versions of traditional favorites like the apple tart and Grasshopper Pie.
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Review
"I have always loved pizza, as everyone who is familiar with my food knows, and grilled pizza has always been a favorite. With Grilled Pizzas & Piadinas, Craig Priebe has taken the pizza--and the piadina--to imaginative new heights. His book is an inspiration." --
Wolfgang Puck"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 FoodPotential 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
