Pizza: Grill it Bake it Love it

EBook Description: Pizza lovers, rejoice! Bestselling cookbook authors Bruce Weinstein and Mark Scarbrough are back with an exciting new collection of ninety classic, international, and modern recipes for everyone's favorite food. Finally, here's a book that lets you have it both wayson the grill and in the oven. Bake a pie tonight for that traditional pizza-parlor taste or grill one this weekend on the deck or patio, and you'll discover what home chefs across the country are realizing: the grill is a great way to get a hot pie on the table. Bruce and Mark adapt their recipes so that you can use a homemade dough, a store-bought one, or even a prebaked crust. With recipes for three sauces and eight crusts, Pizza makes America's favorite food easier and more fun than ever. From the well loved to the adventurous, Pizza is full of Bruce and Mark's foolproof recipes that are sure to please every palate. There's something for everyone: classic pies like the cheese-laden Pizza Margherita and the Four Seasons Pizza, international pies revamped for the American kitchen like the Armenian Lamejun Pizza and the Alsatian Tarte Flambe, light salad pies like the BLT Pizza, and modern twists on old favorites. Try a Philly Cheesesteak Pizza or a Pot Pie Pizza, modeled on those American comfort-food classics. Pizza also offers ten recipes for Chicago-style deep-dish pies and a host of fun appetizer pies, making pizza perfect for every occasion

* Bacon Cheeseburger Pizza
* Beefy Hash Brown Pizza
* Breakfast Pizza
* Campers Pizza
* Cheese Steak Pizza
* Easy Bake Oven Deep Dish Pizza
* Ground Beef Pizza
* Heart Shaped Valentine Pizza
* Hot n Sweet Pizza
* Low Carb Pizza
* Philly Cheese Steak Crescent Pizza
* Pop-Up Pizza Casserole
* Sloppy Joe Pizza
* Southwest Beef & Chile Pizza
* Super Stuffed Pizza
* Spam Pizza
* Supreme Pizza
* Spinach And Goat Cheese French Bread Pizza
* Three-Cheese Pizza With Mushrooms and Basil
* French Bread Pizza
* Truffle Pizza
* Upside Down Pizza
* White Pizza with Mascarpone and Smoked Mozzarella
* Barbecue Chicken Pizza
* Burrito Mexicanian Pizza
* Caramelized Onion And Gorgonzola Pizza
* Cheesy Pepper and Mushroom Pizza
* Double Filled Mushroom Pizza
* And many more great recipes...

Professional Pizza Guide

It's impossible to date the first pizza, since it was never invented as such, but rather
evolved over thousands of years. Starting from the flat rounds of bread that go way
back to all civilizations, most spread some mixture of herbs and oil on them before or
after baking. But pizza, as we know it, came into its own when the poorer Neapolitan's
started topping these humble rounds of dough with tomato.


The first pizzeria in America was opened on Spring Street in Manhattan in 1905.
However, pizza never caught on in this country until after World War II, when
GI's returning home from Naples refused to leave these delectable pies in Italy.
But it took several decades before Americans developed their own pizza styles.

Pizza Recepies Really Good For Every Pizza Lover

Enjoy and have an awsome pizza!!!!!

Meat Hygiene (Tenth Edition)

Introducing the 10th Edition of this standard text covering all aspects of meat hygiene, from the production of clean and healthy animals, to the hygienic processing of meat and meat products, and the avoidance of food-borne hazards. This edition has been fully updated and revised to reflect a more integrated "farm to table" approach, and a more international perspective. Includes new material on BSE, a new section on operational hygiene, and more complete treatment of husbandry and ante-mortem issues.

Bacon - A Love Story (A Salty Survey of Everybodys Favorite Meat)

In this voluminous look at all things bacon, the creator of BaconUnwrapped.com takes her love of pig belly to print. Like its subject, this material is best consumed in small portions; along with anecdotes and opinions from hog farmers, chefs, food bloggers and average Joes, first-time author Lauer also covers topics like bacon production, non-pork variations, and songs devoted to the breakfast meat. Lauer does her best to keep things light, but her relentless cheerleading quickly becomes grating; her phrase "The Best Meat Ever" appears on almost every page.

Still, bacon lovers will enjoy (and probably employ) the glut of trivia, including the restaurant chain that first put bacon on a cheeseburger (A&W), the number of states with a town named "Bacon" (six), and alternate uses such as "bacon plaster," assembled with cheesecloth and affixed to one's chest in order to ward off a cold. Even those well-acquainted with bacon will find new recipes like Black Pepper Bacon Chili, Bacon-Wrapped Tater Tots, Bacon Bloody Marys and Candied Bacon Ice Cream. Readers who, like Lauer, possess a borderline-obsessive love for bacon are likely to embrace this as their new Bible, but anyone else will quickly get their fill.

How to Cook Meat

Want to learn about meat? Really learn? Then How to Cook Meat is your book. In great and enjoyable detail it explores beef, veal, lamb, and pork--which cuts to buy, what cooking methods suit each, how to judge doneness, and much, much more. Authors Chris Schlesinger and John Willoughby, responsible for the bestselling Thrill of the Grill, also provide more than 200 explicit recipes that comprise a wide range of dishes, from prime-rib roasts to hearty stews, lamb-shoulder braises to grilled pork fillets--and they even cover innards and specialty cuts such as ham hocks. It's hard to imagine a meat lover who wouldn't benefit from this comprehensive yet approachable investigation.

Staring with illuminating notes on butchering and meat grading, the supermarket versus butcher meat-buying issue, and other related matters, the book then provides ample notes on cooking techniques. Recipes for the major meat types follow, organized usefully by cut size and tenderness; these treat the most melting cuts, which can stand quick cooking, to the tougher (though often more flavorful) ones that demand braising or stewing. Particularly attractive recipes include Sage-Rubbed Roasted Loin of Beef with Shallot-Bourbon Sauce; Veal, Sausage, and Fava Bean Stew with Lemony Greens; and Traditional Dry-Rubbed Saint Louis-Style Pork Spareribs. With additional recipes for the likes of hash browns and rice, beans, and vegetable sides, plus useful tips, nomenclature, and substitution notes, the book is a real addition to the kitchen library, though it won't remain shelved for long. --Arthur Boehm

PW: misterdanger

• Free IAS eBooks
• Free GRE eBooks
• Free MBA eBooks
• Free GATE eBooks