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Author Topic: The Pizza Bible  (Read 72560 times)

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Offline ExPat Steve

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Re: The Pizza Bible
« Reply #20 on: October 01, 2014, 09:48:46 AM »

Offline TomN

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Re: The Pizza Bible
« Reply #21 on: October 01, 2014, 10:01:30 AM »
Thanks for the link

Offline mkevenson

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Re: The Pizza Bible
« Reply #22 on: October 01, 2014, 11:13:12 AM »
Mark in Santa Rosa,
The author of the book has a pizza restaurant in the Graton Casino in Rohnert Park.  Do you know it?
Cheers,
Steve
Steve, have eaten there many times. Nice place,  friendly staff and IMO good pizza and sides.
Mark
"Gettin' better all the time" Beatles

Offline ExPat Steve

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Re: The Pizza Bible
« Reply #23 on: October 02, 2014, 09:28:21 AM »
Thanks Mark.
I'll try it next month when I'm in Santa Rosa for work.

Offline ExPat Steve

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Re: The Pizza Bible
« Reply #24 on: October 02, 2014, 09:35:01 AM »
About the author and owner of the restaurants,  Tony Gemignani, I have to say I never heard of him.  I was born in San Francisco and lived there most of my life before moving overseas for work.  My mother was born in North Beach, so was her mother.  I'm from a big Italian family that has been in the food and restaurant business in the city since the early 1900s.
I would think that I would have heard about this guy. 
Maybe he is new-ish to the restaurant scene in SF, as I left in 2005?
Or maybe he has a brilliant publicist?

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Offline vtsteve

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Re: The Pizza Bible
« Reply #25 on: October 02, 2014, 11:54:59 AM »
His dough recipes are in grams (with volume after), and he gives baker's percent formulas. And he sends people to the dough tools on this site. Win!
« Last Edit: October 02, 2014, 11:58:31 AM by vtsteve »
In grams we trust.
My wood-fired NY thread: Pizza Thursday

Offline mkevenson

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Re: The Pizza Bible
« Reply #26 on: October 02, 2014, 12:42:06 PM »
About the author and owner of the restaurants,  Tony Gemignani, I have to say I never heard of him.  I was born in San Francisco and lived there most of my life before moving overseas for work.  My mother was born in North Beach, so was her mother.  I'm from a big Italian family that has been in the food and restaurant business in the city since the early 1900s.
I would think that I would have heard about this guy. 
Maybe he is new-ish to the restaurant scene in SF, as I left in 2005?
Or maybe he has a brilliant publicist?

I have taken his class in the North Beach restaraunt, seen him at the Pizza expo, been to his place in Vegas, Sacramento and Rohnert park.
Some folks here don't really like his style, but he has been around a while.

http://www.tonygemignani.com/

"Gettin' better all the time" Beatles

Offline TXCraig1

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Re: The Pizza Bible
« Reply #27 on: October 02, 2014, 02:03:49 PM »
I think the Margherita I had at his place in North Beach was one of the best pies I've ever eaten (outside the Garage that is  ;D).
"We make great pizza, with sourdough when we can, baker's yeast when we must, but always great pizza."  
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Offline jsaras

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Re: The Pizza Bible
« Reply #28 on: October 02, 2014, 03:31:23 PM »
Now that's high praise!
Things have never been more like today than they are right now.

Offline woodmakesitgood

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Re: The Pizza Bible
« Reply #29 on: October 02, 2014, 03:42:37 PM »
I think the Margherita I had at his place in North Beach was one of the best pies I've ever eaten (outside the Garage that is  ;D).


Dayum!
I've got to try the margherita and the tomato pie there.
Charles

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Offline Garnerac

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Re: The Pizza Bible
« Reply #30 on: October 03, 2014, 08:25:52 PM »
Im going to SF on the 12th. Will try to pick up an autographed copy at the restaurant. Was going to try Una at some point that week too.

Offline thezaman

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Re: The Pizza Bible
« Reply #31 on: October 06, 2014, 07:10:02 PM »
 Having visited tonys kitchen at pizza rock in vegas I think this is going to be a great book.his attention to detail on every style of pizza was fanatical. If he doesn't hold back this will truly be a bible.  What I will gage the book on is his chicago recipe.  That is the one most every one gets wrong.
« Last Edit: October 06, 2014, 07:12:41 PM by thezaman »

Offline moose13

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Re: The Pizza Bible
« Reply #32 on: October 06, 2014, 08:49:01 PM »
I have this book of his, and Diane Morgan.
Its pretty good, although i have learned more on this forum.  ;D

Offline Gags

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Re: The Pizza Bible
« Reply #33 on: October 07, 2014, 01:57:06 PM »
Got a note from Amazon that the Pizza Bible won't arrive until sometime between 31OCT - 04NOV.
"I'd trade it all for just a little bit more"

Offline dsissitka

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Re: The Pizza Bible
« Reply #34 on: October 19, 2014, 07:42:40 PM »

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Offline Steve

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Re: The Pizza Bible
« Reply #35 on: October 19, 2014, 08:19:44 PM »

Offline mkevenson

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Re: The Pizza Bible
« Reply #36 on: October 19, 2014, 11:19:37 PM »
Is it normal for the Kindle edition to be ONLY $3.40 less than the hard bound edition?  Seems odd to me that the cost of printing and materials are so low.

Mark
"Gettin' better all the time" Beatles

Offline dsissitka

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Re: The Pizza Bible
« Reply #37 on: October 21, 2014, 03:36:38 PM »
You can now look inside the Kindle version of the book:

https://www.amazon.com/dp/B00JYWW490/?tag=pmak-20

It's looking pretty good.

Offline dsissitka

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Re: The Pizza Bible
« Reply #38 on: October 21, 2014, 05:18:25 PM »
You can now look inside the Kindle version of the book:

https://www.amazon.com/dp/B00JYWW490/?tag=pmak-20

If you refresh the page the content included in the preview changes.  For example, "My Go-To Flour List" (pages 14 and 15) is accessible to me maybe a third of time.



 

Offline deb415611

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Re: The Pizza Bible
« Reply #39 on: October 22, 2014, 07:57:57 AM »
Is it normal for the Kindle edition to be ONLY $3.40 less than the hard bound edition?  Seems odd to me that the cost of printing and materials are so low.

Mark

it varies book to book

I love using my kindle to read but found I don't like any reference type book like cookbooks in kindle format.  I find it awkward to try to jump around the book to find things.  (could be the way i'm using, I realize that there is table of contents etc)
Deb

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