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Author Topic: La Pizza Napoletana- Enzo Coccia  (Read 3531 times)

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Online thezaman

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #20 on: September 04, 2016, 03:31:08 PM »
just went to amazon UK and under other sellers the book shows up. i ordered it hope that it ships !!

Offline McRobBob07

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #21 on: September 04, 2016, 03:32:21 PM »
Oh, In the Neapolitan forum there is a unconfirmed story that Pizzaioli secretly ad animal fats to enrich the dough!
We only user water, cake yeast, salt, flour 😊

Offline Neopolitan

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #22 on: September 06, 2016, 07:13:48 PM »
I use: Water, flower, sourdough and salt :P

And still I'm Fat! ;D

Offline HBolte

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #23 on: September 06, 2016, 07:16:30 PM »
just went to amazon UK and under other sellers the book shows up. i ordered it hope that it ships !!

I ordered from there, received my book about a week ago. Pretty good book.
Hans

Online thezaman

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #24 on: September 06, 2016, 10:04:13 PM »
Hans how long did it take for delivery?

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Offline HBolte

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #25 on: September 06, 2016, 10:12:54 PM »
About three weeks Larry.
Hans

Offline brYanC

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #26 on: September 15, 2016, 11:20:22 PM »


Here is a video in Italian where Enzo Coccia demonstrates common mistakes in making Neapolitan Pizza and promotes the book at the end.
I turned on the Auto Translate Close Captions and it was decent enough to understand what he was saying.

Offline snow

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #27 on: September 18, 2016, 09:33:45 AM »
Is it possible to post the table of contents or a photo of it?
Thank you :)

Online schold

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #28 on: April 05, 2017, 12:12:25 PM »
 :pizza:
« Last Edit: April 05, 2017, 12:14:34 PM by schold »
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

Online schold

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #29 on: April 13, 2017, 07:10:32 AM »
This is a terrible book. Full of errors, lousy translation and extremely boring. I got much more out of the YouTube-video with Enzo Coccia called "i 6 errori più comuni".
Cooking is not a recipe, it's a philosophy - unless it's pastry, then it's chemistry.

- Marco Pierre White

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Offline ptix

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #30 on: April 16, 2017, 02:21:44 PM »
This recently was published in the states - is it any good :

Real Pizza: Secrets of the Neapolitan Tradition Hardcover  – April 11, 2017

by Enzo De Angelis (Author),    Antonio Sorrentino (Author)

https://www.amazon.com/dp/8891810312/?tag=pmak-20
     
« Last Edit: April 16, 2017, 02:26:41 PM by ptix »

Offline neopizza

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Re: La Pizza Napoletana- Enzo Coccia
« Reply #31 on: October 13, 2017, 07:37:56 PM »
A Fantastic Book. I have a copy in English. To the best of my knowledge, it was a one time limited printing.
Its more of a scientific overview of the whole of the process from dough production thru baking.
I don't know of any other book that addresses the chemistry and physics of the process. It is a text book, not a cook book and definitely not a coffee table book.
I can understand how many would not be interesting reading it.
« Last Edit: October 13, 2017, 07:46:05 PM by neopizza »

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