King Arthur Baking's Book of Pizza with Martin Philip and Gerald Addison

Bold Fork Books

Join us for an evening of celebration and conversation about King Arthur Baking Company's Book of Pizza with co-author Martin Philip

Join us for an evening of celebration and conversation all about pizza! ABOUT THE COOKBOOK From the team behind the #1 New York Times bestseller The King Arthur Baking Company Big Book of Bread, comes the definitive book dedicated to the key elements of making pizza in any home oven, countertop pizza oven, or backyard oven or grill. The bakers at King Arthur Baking Company researched, tested—and tasted!—hundreds of pizzas and cooking methods to develop the most comprehensive book yet dedicated to the art and science of making pizza at home. Organized around twelve distinct styles—New York, New Haven, Chicago Tavern, Grandma, Neapolitan, and more—King Arthur Baking Company’s The Book of Pizza goes deep on every element of a great pie, from dough and sauce to the cheese and the bake. Comprehensive yet accessible, the book is packed with innovative topping suggestions to match each crust style (don’t sleep on the Prosciutto and Hot Honey Neapolitan pie). But it also empowers bakers to mix and match sauces and toppings, allowing them to customize pizzas exactly to their liking. Rounding out the pizza recipes are four quintessential pizza night salads and an entire chapter of desserts, including Spumoni Semifreddo, an array of Italian-inspired cookies, and simple cakes, like Olive Oil Cake with Chocolate Ganache, to end pizza night with a bang.ABOUT THE AUTHOR Martin Philip is the co-author of the New York Times bestselling King Arthur Baking Company Big Book of Bread, which features 125 recipes and expert guidance for bakers of all levels. He is the Brand Ambassador for King Arthur Baking Company and a nationally recognized baking educator. Martin is also the author of Breaking Bread: A Baker’s Journey Home in 75 Recipes, a Wall Street Journal bestseller and winner of the 2018 Vermont Book Award. and the co‑author of The Book of Pizza. ABOUT THE MODERATORChef Gerald Addison is a Michelin-starred chef from Washington, DC with more than two decades of experience in some of America’s most dynamic restaurant cities, including New York City, San Francisco, and Baltimore. In 2017, as Executive Chef and Partner of Maydan, he helped lead the restaurant to national acclaim, earning a Michelin star along with Best New Restaurant honors fromFood &amp; Wine, Bon Appétit, and GQ. Today, Addison serves as Executive Chef and Partner of Grazie Hospitality, where he oversees the culinary direction of Grazie Nonna, Grazie Mille, and Grazie Grazie.

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King Arthur Baking's Book of Pizza with Martin Philip and Gerald Addison

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King Arthur Baking's Book of Pizza with Martin Philip and Gerald Addison

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