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Grilled Pizzas and Piadinas | 
| Authors: Craig Priebe, Dianne Jacob
Publisher: DK ADULT
Category: Book
List Price: $20.00
Buy New: $12.00
You Save: $8.00 (40%)
New (26) Used (3) from $12.00
Avg. Customer Rating:  6 reviews
Sales Rank: 21381
Media: Hardcover
Number Of Items: 1
Pages: 192
Shipping Weight (lbs): 1.4
Dimensions (in): 8.6 x 7 x 0.9
ISBN: 0756636795
Dewey Decimal Number: 641
EAN: 9780756636791
ASIN: 0756636795
Publication Date: April 21, 2008
Availability: Usually ships in 1-2 business days
Shipping: Expedited shipping available
Shipping: International shipping available
Condition: We have been in business since 1957 We are part of New England Mobile Book Fair one of New Englands Favorite book stores
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Book Description
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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| Customer Reviews: Read 1 more reviews...
 Versatile and clear July 12, 2008
I love the versatility of this little book. The reader is shown how the various pizzas can serve as appetizers, main dishes for the family, as well as party fare. (There is even a party planning section with the various easy tasks for the party organized day-by-day!) The pizzas and piadinas are creative and yummy, and I found myself inspired to try my own creations as well. I loved the clarity of the lay-out--the techniques of dough preparation, rolling and grilling are first clearly explained and once (easily) mastered, the recipes are a cinch. The dough is great--you can roll out several pies, quickly grill them, then freeze these without toppings for future meals. And if you've never tasted pizza from the grill, you are in for a treat!
just wonderful July 11, 2008
This is a great book--easy cooking and with a grill no less-- the way it is arranged makes it user friendly and Amazon was just wonderful to deal with--
The greatest grilling cookbook you'll ever own July 6, 2008
If you really want to impress your friends, invite them over for gourmet grilled pizzas from this amazing cookbook. And the best part is all the prep work is done before anyone comes over so that you can quickly make the pizzas (alone or as a group) when the company arrives. The book is gorgeous and recipes are easy to follow. The Gamberian Pizza (with shrimp and pesto) and The Morrocan (with chicken and a sweet curry glaze) are to die for. And the kids go crazy for the Smores Pizza. You'll never view pizza the same way after you taste these.
 My new favorite thing July 2, 2008
I love this book. The art of grilling pizza is simplified with great photos and descriptions on each step of the process, along with directions on how to do it on every kind of a grill including an indoor one or none at all. I started with the basic Margheritan - fresh mozzarella, fresh tomato sauce and basil. It was delicious and as mouth watering as the photo. Actually the final product turned out a lot like the picture which I always think is the sign of good cookbook. The Fresh Tomato Sauce recipe has become one of my favorites for more than grilling pizza. I now look through the book longingly envisioning my next pizza night - which pizza will it be? or should I make a piadini? Fresh figs are in season - hmmmm I think I'll try the Parma e Fiche pizza - fresh fig, prosciutto & Gorgonzola! Or maybe the Chicagoan - with steak baked potatoes and sour cream...what an enjoyable dilemma!
Yum! Yum! June 28, 2008
2 out of 2 found this review helpful
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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