Read Chez Panisse Pasta, Pizza, Calzone by Alice Waters Free Online


Ebook Chez Panisse Pasta, Pizza, Calzone by Alice Waters read! Book Title: Chez Panisse Pasta, Pizza, Calzone
The author of the book: Alice Waters
Edition: Random House
Date of issue: April 18th 1995
ISBN: 0679755365
ISBN 13: 9780679755364
Language: English
Format files: PDF
The size of the: 573 KB
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Reader ratings: 6.7

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The basic pizza dough I make is a modification of Alice’s recipe on page 151. What I do is ::

1/4 cup warm water
2 teaspoon dry yeast, stir to dissolve
1/4 cup rye or wheat or white (whatever’s in the house)
Give that a quick stir to combine and wet’n, cover with a wet cloth and let stand for twenty minutes to an hour, depending on how lazy you are at the moment. That’s your sponge.

Add thereto (I make this in a two quart pyrex measuring cup) ::
1/2 cup warm water
1/2 teaspoon salt
STIR IT UP!!!
1 3/4 cup white flour (I use Bob’s Redmill, but don’t cheap on your flour quality -- makes all the difference). Use more/less flour until you like the relative moistness/dryness of your dough.

Knead the stuff for like five minutes or whatever. Splash some olive oil in that bowl and then swish that dough ball in that oil to coat it a bit. Cover with that same wet towel and let it rise.

I typically set my oven to its lowest temp (170F) and then turn it off ; set the dough in there to rise. Typically about two hours-ish ; punch it down and return it to the oven, whether the oven’s still warm or not doesn’t really concern me. At this point I let it sit in there and rise and work for as long as it wants or I want. Another several hours is no problem. In fact, I like to wear out those yeasties, so I’ve been experimenting or intending to experiment with longer rise times, like overnight. Or overnighting it in the refrigerator (wrapped in plastic wrap or something). However I may. But the longer it rises or rests or sits around the more I like it, a good tough chewy crust. Just go nuts!

Thing is, if you work day shift or whatever, it’s a really quick kind of fast food, in reality, and since you’ve made it yourself you can eat it as much and as often as you want. Put the dough together while you wait for your coffee to brew ; set it back there in the corner of your countertop ; go to work ; come home ; throw some red sauce together on the stovetop ; slice up some cheese; place a pizza stone in the oven ; pre-heat the ole oven to REALLY HOT (like 500F or whatever) ; spread out the dough as thick or thin as you like upon some parchment paper ; sauce it and cheese it! ; have a loved=one help you transfer that pizza-on-parchment into that oven (when heated!) ; set that timer to like 13-15 minutes or whatever ; grab that stone out of the oven ; slide that pizza onto your butcher block (careful, it’s hot!) ; SERVES TWO DESERVING HUNGRY FOLKS!

With a bit of learning, burritos with homemade tortillas become fastfood=homemade too!


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Read information about the author

Ebook Chez Panisse Pasta, Pizza, Calzone read Online! Alice Waters is a chef, author, food activist, and the founder and owner of Chez Panisse Restaurant in Berkeley, California. She has been a champion of local sustainable agriculture for over four decades. In 1995 she founded the Edible Schoolyard Project, which advocates for a free school lunch for all children and a sustainable food curriculum in every public school.

She has been Vice President of Slow Food International since 2002. She conceived and helped create the Yale Sustainable Food Project in 2003, and the Rome Sustainable Food Project at the American Academy in Rome in 2007.

Her honors include election as a Fellow of the American Academy of Arts and Sciences in 2007; the Harvard Medical School’s Global Environmental Citizen Award, which she shared with Kofi Annan in 2008; and her induction into the French Legion of Honor in 2010. In 2015 she was awarded the National Humanities Medal by President Obama, proving that eating is a political act, and that the table is a powerful means to social justice and positive change.

Alice is the author of fifteen books, including New York Times bestsellers The Art of Simple Food I & II and The Edible Schoolyard: A Universal Idea.


Reviews of the Chez Panisse Pasta, Pizza, Calzone


OLLIE

Watch out! Maybe a fundamental change in your life!

TOMMY

A book that leaves a whole bunch of emotions after reading

HARVEY

Why do you need to write a phone?

ELSIE

Contradictory. On the one hand, it pulls in and on the other ...




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