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Grilled Pizzas and Piadinas
 
 
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Grilled Pizzas and Piadinas [Hardcover]

Craig Priebe (Author), Dianne Jacob (Author)
4.8 out of 5 stars  See all reviews (18 customer reviews)

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Book Description

April 21, 2008
Chef Craig Priebe's culinary creativity comes to life through his innovative Italian dishes. Focusing on his award-winning pizzas and piadinas, he uses a variety of ingredient combinations to deliver delectable meals right into the home cook's kitchen.

Mouth-watering recipes for grilled pizza with meat, chicken, seafood, and vegetables comprise the first part of this book, followed by chapters on crispy grilled piadinas, fresh salads, and grilled desserts. A typical recipe of Priebe's calls for smoky, thin, and crispy crusts and vibrant combinations of toppings such as grilled figs, Gorgonzola, and proscuitto.

Through quick and easy instructions for 75 recipes, full-color photographs, step-by-step techniques, and party menus, a beginner cook or a seasoned chef will be inspired to fire up the grill.

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Grilled Pizzas and Piadinas + Pizza on the Grill: 100 Feisty Fire-Roasted Recipes for Pizza & More + Weber Style 6430 Pizza Stone
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Editorial Reviews

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. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

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 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

Product Details

  • Hardcover: 192 pages
  • Publisher: DK ADULT (April 21, 2008)
  • Language: English
  • ISBN-10: 0756636795
  • ISBN-13: 978-0756636791
  • Product Dimensions: 8.8 x 7 x 0.8 inches
  • Shipping Weight: 1.5 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (18 customer reviews)
  • Amazon Best Sellers Rank: #116,087 in Books (See Top 100 in Books)

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Customer Reviews

18 Reviews
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Average Customer Review
4.8 out of 5 stars (18 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

8 of 8 people found the following review helpful:
5.0 out of 5 stars Grilled Pizzas are terrific!, October 20, 2008
By 
This review is from: Grilled Pizzas and Piadinas (Hardcover)
This book is a fabulous tool for any of us who love to grill; especially pizzas. It's the best how-to book I've seen on the topic. I teach alot of cooking classes and students always love learning to make grilled pizzas and flatbreads. Kudos to Craig Priebe and Dianne Jacob for creating a well-focused and thorough book on this popular topic. Craig's professional and competition expertise in this arena are ever-present on the pages. This expertise is obvious in the featured recipes as well as the coverage of a variety of grilling devices, how-to tips and party planning. Readers always love photos and this book features more than most these days; almost every recipe has a photo. What a treat! I love the unexpected choices for dessert pizza and piadini, especially the Pizza Sugar Cookies and the Churros! These are really tasty treats!

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8 of 8 people found the following review helpful:
4.0 out of 5 stars These pizzas are a big hit, May 29, 2008
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This review is from: Grilled Pizzas and Piadinas (Hardcover)
These pizzas are easy and can be quickly finished during a party. Our guests have all raved about them. The dough is simple and very well behaved. My only problem with the book is the number of sections that need to be bookmarked for easy access. For the first batch, when I needed to follow the instructions carefully, I was going crazy turniing pages back and forth. I finally put tabs on the dough section, the basic oils and sauces section, and the assembly and grilling instructions, so that I could find them easily as you need them for each recipe. I also suspect that being an experienced cook has helped as some of the recipes have too much cheese for my taste - or my ability to pile the quantity onto the pizza base - and some sauces need thickening adjustments.
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.
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6 of 6 people found the following review helpful:
5.0 out of 5 stars Yum! Yum!, June 27, 2008
By 
Daphne Alexander (Latitude Cultural Center, France) - See all my reviews
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This review is from: Grilled Pizzas and Piadinas (Hardcover)
This week, I made the Thai and Gamberian pizzas for a group of 14, and they were a huge hit among very discerning diners. Everyone raved about them. One guest said that the Thai pizza was the best new thing she's tasted in years. Nothing was left. Can piadinas be far away?

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Inside This Book (learn more)
Key Phrases - Statistically Improbable Phrases (SIPs): (learn more)
glazed pineapple, roasted garlic cloves, grilled pizza crust, piadina dough, grilled side, grilled pizzas, grilling pizza, cup thinly sliced red onions, sprinkle with the mozzarella, cup shredded mozzarella, olive relish, board thoroughly, marshmallow cream
Key Phrases - Capitalized Phrases (CAPs): (learn more)
Herbed Grill Oil, Chunky Tomato Basil Sauce, Basil Pecan Pesto, Bakery Bowl, Grilled Chicken Breast, Follow the Piadina Grilling Steps, Curry Glaze, United States, Sweet Basil Vinaigrette, Dessert Piadina Dough, Paul Prudhomme, Tomato Vinaigrette
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Front Cover | Table of Contents | First Pages | Index | Back Cover | Surprise Me!
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