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Grilled Pizzas and Piadinas
This mouth-watering cookbook of grilled pizzas and piadinas contains quick and easy instructions for 75 grilled recipes, full-color photographs, step-by-step techniques, and party menus. Master 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. Grilled Pizzas and Piadinas ensures that beginner cooks and seasoned chefs alike will be inspired to fire up the grill.
“I have always loved pizza, as everyone who is familiar with my food knows, and grilled pizza has always been a favorite. With G rilled Pizzas and Piadinas, Craig Priebe has taken the pizza—and the piadina—to imaginative new heights. His book is an inspiration.” – Wolfgang Puck
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. Grilled Pizzas and Piadinas ensures that beginner cooks and seasoned chefs alike will be inspired to fire up the grill.
“I have always loved pizza, as everyone who is familiar with my food knows, and grilled pizza has always been a favorite. With G rilled Pizzas and Piadinas, Craig Priebe has taken the pizza—and the piadina—to imaginative new heights. His book is an inspiration.” – Wolfgang Puck
- GenresCookbooksNonfiction
192 pages, Hardcover
First published April 21, 2008
20 people want to read
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Displaying 1 - 3 of 3 reviews
January 19, 2011
Craig W. Priebe, Grilled Pizzas and Piadinas (Dorling Kindersley, 2008)
'tis true that cookbooks have a tendency to be repetitive, especially in a case like Grilled Pizzas and Piadinas, where the essence of the book is involved in crust-making, and the bulk of it deals with “what do you top this with?”. After all, the crust, with minimal variations, is going to be the same for every recipe. And yes, that does lead to a lot of repetition. Still, for whatever reason, I liked this a great deal; it's my favorite cookbook since... well, I just went back through the spreadsheet, and the last cookbook to get a rating this high I read in November of 2009.
Yes, it's all about the crust, really, and the method of preparing it (the book isn't entitled Grilled Pizzas and Piadinas for nothing), but Priebe also comes up with some dazzling idea for pizzas both sweet and savory—and, for that matter, pizzas that mix the two. (This shouldn't come as a surprise, really; ham and pineapple is a popular topping combination at pizza joints around the country.) The bottom line on the recipes, however, is that once you've got the crust technique down, the sky's the limit for your topping combination ideas. He gives you a few simple guidelines about balance, and essentially all the recipes are examples of those guidelines. Away you go. Top to your heart's content. (Not that some of Priebe's combinations aren't tasty enough to satisfy you. Two words: S'more Pizza.) Definitely one to add to your collection. ****
'tis true that cookbooks have a tendency to be repetitive, especially in a case like Grilled Pizzas and Piadinas, where the essence of the book is involved in crust-making, and the bulk of it deals with “what do you top this with?”. After all, the crust, with minimal variations, is going to be the same for every recipe. And yes, that does lead to a lot of repetition. Still, for whatever reason, I liked this a great deal; it's my favorite cookbook since... well, I just went back through the spreadsheet, and the last cookbook to get a rating this high I read in November of 2009.
Yes, it's all about the crust, really, and the method of preparing it (the book isn't entitled Grilled Pizzas and Piadinas for nothing), but Priebe also comes up with some dazzling idea for pizzas both sweet and savory—and, for that matter, pizzas that mix the two. (This shouldn't come as a surprise, really; ham and pineapple is a popular topping combination at pizza joints around the country.) The bottom line on the recipes, however, is that once you've got the crust technique down, the sky's the limit for your topping combination ideas. He gives you a few simple guidelines about balance, and essentially all the recipes are examples of those guidelines. Away you go. Top to your heart's content. (Not that some of Priebe's combinations aren't tasty enough to satisfy you. Two words: S'more Pizza.) Definitely one to add to your collection. ****
September 13, 2010
you will want to eat this book from the photos alone... definitely will have to take it out from the library again as did not have time to prepare many of the recipes, all look great however, and a lot of the toppings ideas can be translated to a quickie store-cheater-crust-version of a pizza.
May 27, 2016
I don't own many cook books, but really like this one. It's informative, instructional and even inspirational. Very comprehensive guide that walks you through equipment, technique and recipes. Beautifully photographed as well and just feels good in your hands.
Displaying 1 - 3 of 3 reviews