Hero image 0 of Panetteria: Gennaro's Italian Bakery, 0 of 1

Panetteria: Gennaro's Italian Bakery

Name: Panetteria: Gennaro's Italian Bakery
Brand: Unbranded
SKU: 54355580
Price: 25.94 USD
Availability: InStock

(No ratings yet)

Panetteria: Gennaro's Italian Bakery Gennaro s Italian Cooking Panetteria Gennaro s Italian Bakery Hardcover 9781566560177

Book Format:Hardcover

Key item features

Making bread has always been a passion for acclaimed chef and TV-personality Gennaro Contaldo. Ingrained since childhood with memories of his mother’s weekly bread-making and visits to his uncle’s village bakery, it is a skill that has followed him throughout his career as a chef. Here, Gennaro takes you onto a journey into the magical world of Italian bread and baking, giving you his secret tips on making the perfect dough to create wonderful Italian breads for all occasions. And not only bread—have you ever walked into an Italian bakery and marveled at the amazing variety of freshly baked goods on offer? Amazing focaccias, pies, pizzas, sweetbreads, cookies, and tarts fill the shelves, not to mention traditional homemade cakes just like Nonna used to make—you will find recipes for all these delicious goodies in this beautiful book.Gennaro Contaldo is the legendary chef and restaurateur who taught Jamie Oliver all he knows about Italian cooking. Gennaro first started helping in restaurant kitchens on the Amalfi Coast at the age of eight, later becoming one of London’s most celebrated chefs. He is a TV favorite, appearing inStanley Tucci: Searching for Italy, Jamie Cooks Italy, and starring in PBS’sTwo Greedy Italians. These days he divides his time between cookbook publications, magazine articles, and teaching masterclasses at Jamie Oliver’s cooking school.In this impressive cookbook of sweet and savory baked goods, Italian-born chef Contaldo (Gennaro Slow Cook Italian), now living in the U.K., compiles diverse recipes including the delectable crostata di crema di semolina e pesche (a tart with semolina cream and peaches) and the homely and nostalgic biscotti di castellamare (childhood cookies). Contaldo includes an entire chapter on pizza, with classics such as pizza bianca and pizzette margherita (pizza with mixed tomatoes and anchovies) as well as recipes for calzones. He also provides some delightful gluten-free recipes such as castagnaccio (chestnut squares) and amor di polenta (polenta and almond cake). Outside of the recipes, must-read sections describe the stages of bread making, the different kinds of flour involved in Italian baking, and the different kinds of yeasts. Each chapter begins with a brief introduction describing the spotlighted item and its origins, immersing the reader in culture and history. With each recipe, Contaldo brings joy and dazzlement.Italy- and especially the author's memories of childhood there- are at the core of this cookbook, which shares a sampling of the country's enormous array of breads, pizzas and baked sweets. Contaldo- today a London-based chef, TV personality, and cookbook writer many times over- shares anecdotes such as eating torte salate (savory pie) as a child on bread-baking day in his house and taking a salumi- and cheese-stuffed bread on the traditional Easter family picnic. The author also weaves in culinary history when introducing regional specialties such as ricciarelli, Tuscan almond cookies named for a knight returning home from the Crusades, and grissini, breadsticks that originated in 1600s Turin for a duke's son who couldn't stomach bread. Throughout are tantalizing pictures of rustic baked goods and the master baker preparing them. He devotes a whole chapter each to pizza and focaccia; cakes, tarts, and cookies feature prominently, too. Recipes are easy to follow and often require little more equipment than a clean surface and hands. Contaldo's joy and enthusiasm for baking are evident throughout.Inspired by the communal ovens, or panetteria, in rural villages of his native Italy, this London-based restaurant and television chef offers a course on how to bake the tempting breads, cookies, focaccias, tarts, and other treats commonly seen at an Italian bakery. Gennaro Contaldo begins with straightforward advice, like using the proper kinds of flours for different baked goods and seeking out fresh yeast wherev
Contaldo, Gennaro
ISBN: 9781566560177

Specs

Book format
Hardcover
Fiction/nonfiction
Fiction
Genre
Cooking, Food & Wine
Pub date
2016-10-15
Pages
224
Reading level
Preschool

Current price is $25.94

Price when purchased online

Free shipping
Free 30-day returns

How do you want your item?

Columbus, 43215

Arrives by Sat, Apr 18

Sold and shipped by thebookpros

4.453339763684591 stars out of 5, based on 4147 seller reviews(4.5)

Report an issue with this seller

Free 30-day returns

More seller options (2)

Starting from $25.17

About this item

Product details

Panetteria: Gennaro's Italian Bakery

Making bread has always been a passion for acclaimed chef and TV-personality Gennaro Contaldo. Ingrained since childhood with memories of his mother’s weekly bread-making and visits to his uncle’s village bakery, it is a skill that has followed him throughout his career as a chef. Here, Gennaro takes you onto a journey into the magical world of Italian bread and baking, giving you his secret tips on making the perfect dough to create wonderful Italian breads for all occasions. And not only bread—have you ever walked into an Italian bakery and marveled at the amazing variety of freshly baked goods on offer? Amazing focaccias, pies, pizzas, sweetbreads, cookies, and tarts fill the shelves, not to mention traditional homemade cakes just like Nonna used to make—you will find recipes for all these delicious goodies in this beautiful book.Gennaro Contaldo is the legendary chef and restaurateur who taught Jamie Oliver all he knows about Italian cooking. Gennaro first started helping in restaurant kitchens on the Amalfi Coast at the age of eight, later becoming one of London’s most celebrated chefs. He is a TV favorite, appearing inStanley Tucci: Searching for Italy, Jamie Cooks Italy, and starring in PBS’sTwo Greedy Italians. These days he divides his time between cookbook publications, magazine articles, and teaching masterclasses at Jamie Oliver’s cooking school.In this impressive cookbook of sweet and savory baked goods, Italian-born chef Contaldo (Gennaro Slow Cook Italian), now living in the U.K., compiles diverse recipes including the delectable crostata di crema di semolina e pesche (a tart with semolina cream and peaches) and the homely and nostalgic biscotti di castellamare (childhood cookies). Contaldo includes an entire chapter on pizza, with classics such as pizza bianca and pizzette margherita (pizza with mixed tomatoes and anchovies) as well as recipes for calzones. He also provides some delightful gluten-free recipes such as castagnaccio (chestnut squares) and amor di polenta (polenta and almond cake). Outside of the recipes, must-read sections describe the stages of bread making, the different kinds of flour involved in Italian baking, and the different kinds of yeasts. Each chapter begins with a brief introduction describing the spotlighted item and its origins, immersing the reader in culture and history. With each recipe, Contaldo brings joy and dazzlement.Italy- and especially the author's memories of childhood there- are at the core of this cookbook, which shares a sampling of the country's enormous array of breads, pizzas and baked sweets. Contaldo- today a London-based chef, TV personality, and cookbook writer many times over- shares anecdotes such as eating torte salate (savory pie) as a child on bread-baking day in his house and taking a salumi- and cheese-stuffed bread on the traditional Easter family picnic. The author also weaves in culinary history when introducing regional specialties such as ricciarelli, Tuscan almond cookies named for a knight returning home from the Crusades, and grissini, breadsticks that originated in 1600s Turin for a duke's son who couldn't stomach bread. Throughout are tantalizing pictures of rustic baked goods and the master baker preparing them. He devotes a whole chapter each to pizza and focaccia; cakes, tarts, and cookies feature prominently, too. Recipes are easy to follow and often require little more equipment than a clean surface and hands. Contaldo's joy and enthusiasm for baking are evident throughout.Inspired by the communal ovens, or panetteria, in rural villages of his native Italy, this London-based restaurant and television chef offers a course on how to bake the tempting breads, cookies, focaccias, tarts, and other treats commonly seen at an Italian bakery. Gennaro Contaldo begins with straightforward advice, like using the proper kinds of flours for different baked goods and seeking out fresh yeast wherev
Contaldo, Gennaro
ISBN: 9781566560177

info:

We aim to show you accurate product information. Manufacturers, suppliers and others provide what you see here, and we have not verified it.

Specifications

Book format

Hardcover

Fiction/nonfiction

Fiction

Genre

Cooking, Food & Wine

Pub date

2016-10-15

Warranty

Warranty information

No Warranty Text

Please be aware that the warranty terms on items offered for sale by third party Marketplace sellers may differ from those displayed in this section (if any). To confirm warranty terms on an item offered for sale by a third party Marketplace seller, please use the 'Contact seller' feature on the third party Marketplace seller's information page and request the item's warranty terms prior to purchase.