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the-pizza-bible-tony-gemignani-2.png The Pizza Bible - by Tony Gemignani Signed Copy SKU: #5993

$34.90

Quantity: FREE SHIPPING!


The Pizza Bible is the most anticipated and informative book on pizza to date! And yes, you read that right, this copy, purchased from FGpizza will be signed by Tony Gemignani.

A comprehensive guide to making pizza, covering nine different regional styles-including standards like Neapolitan, Roman and Chicago, as well as renowned pizza sub-specialties like St. Louis and Californian--from chef, 11-time world Pizza Champion Tony Gemignani.

Pizza is one of the world's most well-known and beloved foods and everyone has their favorite style. In fact, devotion to one particular style is so ubiquitous that most pizza books only cover one or two varieties of pie. But for those who truly love pizza, there's no need to be monogamous. Pizza master Tony Gemignani brings pizza to the people in all its glorious forms, from Chicago deep dish to paper-thin Roman style. The Pizza Bible is the world's first guide to making all of the major pizza styles, filling a hole in the market and elevating the craft of making pizza to that of bread or charcuterie. 320 page Hardcover

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Southern-Italian-Desserts.png Southern Italian Desserts - Book by Rosetta Costantino SKU: #5112

$27.30 $23.95

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Southern Italian Desserts - Rediscovering the Sweet Traditions of Calabria, Campania, Basilicata, Puglia, and Sicily

An authentic guide to the festive, mouthwatering sweets of Southern Italy, including regional specialties that are virtually unknown in this country as well as variations on more popular desserts such as cannoli, biscotti, and gelato.

In Southern Italian Desserts, author of the acclaimed My Calabria, Rosetta Costantino, collects seventy-five favorite recipes from the regions of Calabria, Campania, Basilicata, Puglia, and Sicily. These picturesque areas have a rich history of beautiful desserts, many of them tied to holidays and festivals. For example, Zeppole di San Giuseppe are doughnut-like pastries topped with cream and cherries, traditionally made in Campania for the celebration of Father’s Day. And the Sicilian chilled watermelon pudding Gelo di Mellone is a refreshing dish served in summer for the festival of Palermo’s patron saint, Rosalia. Other desserts such as persimmon gelato, chocolate-dipped figs stuffed with almonds and candied orange peel, and chocolate-hazelnut cake rolls celebrate Southern Italy’s local bounty and traditional foods. With recipes for more familiar Italian desserts such as cannoli and gelato, as well as deliciously obscure sweets such as rich cassatas, almond-flecked cookies, and flaky cream-filled sfogliatelle pastries, Southern Italian Desserts features a treat for every occasion.

In addition to explaining the regional history, symbolism, and lore behind the desserts, Costantino teaches you how to stock your dessert pantry and provides all of the foundational recipes you need to embark on a sweet tour of the Italian south from your kitchen. This delightful confection of a cookbook will expand your dessert repertoire and leave you dreaming of Italy. Buon appetito!

The-Tuscan-Sun-Cookbook.png The Tuscan Sun book - Frances & Edward Mayes SKU: #5114

$26.90 $21.90

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The Tuscan Sun Cookbook: Recipes from Our Italian Kitchen

“Tuscan food tastes like itself. Ingredients are left to shine. . . . So, if on your visit, I hand you an apron, your work will be easy. We’ll start with primo ingredients, a little flurry of activity, perhaps a glass of Vino Nobile di Montepulciano, and soon we’ll be carrying platters out the door. We’ll have as much fun setting the table as we have in the kitchen. Four double doors along the front of the house open to the outside—so handy for serving at a long table under the stars (or for cooling a scorched pan on the stone wall). Italian Philosophy 101: la casa aperta, the open house.” —from the Introduction

In all of Frances Mayes’s bestselling memoirs about Tuscany, food plays a starring role. This cuisine transports, comforts, entices, and speaks to the friendly, genuine, and improvisational spirit of Tuscan life. Both cooking and eating in Tuscany are natural pleasures. In her first-ever cookbook, Frances and her husband, Ed, share recipes that they have enjoyed over the years as honorary Tuscans: dishes prepared in a simple, traditional kitchen using robust, honest ingredients.

A toast to the experiences they’ve had over two decades at Bramasole, their home in Cortona, Italy, this cookbook evokes days spent roaming the countryside for chestnuts, green almonds, blackberries, and porcini; dinner parties stretching into the wee hours, and garden baskets tumbling over with bright red tomatoes.

Lose yourself in the transporting photography of the food, the people, and the place, as Frances’s lyrical introductions and headnotes put you by her side in the kitchen and raising a glass at the table. From Antipasti (starters) to Dolci (desserts), this cookbook is organized like a traditional Italian dinner.

The more than 150 tempting recipes include:

  • Fried Zucchini Flowers
  • Red Peppers Melted with Balsamic Vinegar
  • Potato Ravioli with Zucchini, Speck, and Pecorino
  • Risotto Primavera
  • Pizza with Caramelized Onions and Sausage
  • Cannellini Bean Soup with Pancetta
  • Little Veal Meatballs with Artichokes and Cherry Tomatoes
  • Chicken Under a Brick
  • Short Ribs, Tuscan-Style
  • Domenica’s Rosemary Potatoes
  • Folded Fruit Tart with Mascarpone
  • Strawberry Semifreddo
  • Steamed Chocolate Cake with Vanilla Sauce

Frances and Ed also share their tips on stocking your pantry, pairing wines with dishes, and choosing the best olive oil. Learn their time-tested methods for hand rolling pasta and techniques for coaxing the best out of seasonal ingredients with little effort.

Throw on another handful of pasta, pull up a chair, and languish in the rustic Italian way of life.