Easy for the home cook, gives a great flavor to the pizza. As close as I can get to a brick oven pizza at home.

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Product Description

Chef Craig Priebe's culinary creativity comes to life through his innovative Italian dishes. Focusing on his award-winning pizzas and piadinas, he uses a variety of ingredient combinations to deliver delectable meals right into the home cook's kitchen.

Mouth-watering recipes for grilled pizza with meat, chicken, seafood, and vegetables comprise the first part of this book, followed by chapters on crispy grilled piadinas, fresh salads, and grilled desserts. A typical recipe of Priebe's calls for smoky, thin, and crispy crusts and vibrant combinations of toppings such as grilled figs, Gorgonzola, and proscuitto.

Through quick and easy instructions for 75 recipes, full-color photographs, step-by-step techniques, and party menus, a beginner cook or a seasoned chef will be inspired to fire up the grill.

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Product Details

• Amazon Sales Rank: #18280 in Books
• Published on: 2008-04-21
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 192 pages

From Publishers Weekly
Priebe's passion for grilled pizza is illustrated in his first cookbook, in which he shares recipes from the Atlanta grilled pizza restaurant he ran for years. Also included are recipes for piadinas (which he describes as folded Italian sandwiches) salads and desserts. He has adapted his recipes for the home cook and explains how they can be made on outdoor grills (charcoal or gas) as well as indoor grills of all kinds—from cast-iron skillets to panini presses. His detailed, step-by-step instructions on rolling out dough, building the dishes and physically putting them on the grill are easy to follow and are accompanied by color photographs. His pizza recipes, broken down into meat, chicken, seafood and vegetable varieties, are fun and innovative—smoked sausage with honey mustard and coleslaw, chicken and plantain with coconut sauce and crab with orange and beet salad, to name a few. Recipes for piadinas (made with grilled unleavened flatbread) and salads are less inspired but still enticing such as the PAT piadina, with pancetta, arugula and tomato, and escarole salad with lemon. Sweet and satisfying dessert recipes call for both pizza and piadina dough, and are grilled versions of traditional favorites like the apple tart and Grasshopper Pie. (May)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Review
"I have always loved pizza, as everyone who is familiar with my food knows, and grilled pizza has always been a favorite. With Grilled Pizzas & Piadinas, Craig Priebe has taken the pizza--and the piadina--to imaginative new heights. His book is an inspiration." -- Wolfgang Puck

"Instructions for making grilled pizzas and piadinas are so well illustrated and clearly explained that even a complete novice could comfortably follow with satisfying results." -- Bruce Aidells, co-author of The Complete Meat Cookbook

"Spicy pizzas and savory piadinas are exciting additions to the grill cook's repertoire. Craig Priebe and Dianne Jacob have done a wonderful job here, providing techniques and recipes that will turn the reader into a master pizza maker." -- Denis Kelly, author of Grilling and Steak & Chop

"[This book has] lively writing, approachable recipes, and pizzas and piadinas that look so good you'll want to eat the pages." -- Penny Pollack & Jeff Ruby, co-authors of Everybody Loves Pizza: The Deep Dish on America's Favorite Food

Potential pizza grillers will find all the information they need ... Priebe likes to blend flavor, texture, color, and aromatics in his recipes, so the dough becomes a stage for the world's cuisines. -- Lisa Zwirn, Boston Globe, June 4, 2008

[A] section on grilling methods includes surefire instructions for indoor cooking, great if you live in an apartment or don't want to brave rain, sleet, snow or dark of night. -- BookPage, July 2008

About the Author
Chef Craig Priebe has grilled for more than a decade and his pizzas have won numerous culinary awards. Chicago magazine called him a "pizza miracle worker" and the Chicago Sun Times a "pizza expert." For seven years, Priebe owned C.K's Grilled Pizza, a restaurant garnering acclaim from media including National Public Radio, U.S. News & World Report, Travel + Leisure, Delta Sky Magazine, Atlanta Magazine, Pizza Today, and the Atlanta Journal-Constitution.

Pizza Today named his restaurant one of "the Nation's Top 100 Pizzerias" for five years in a row and Pizza Expo awarded him Best International Pizza of the Year for the Gamberian pizza. He returned and won first prize two years in a row with the New Orlean and the Jamaican. Another grilled pizza, the Trattorian, won an additional award at the Mid American Pizza Championship. The Atlanta Journal Constitution listed Chef Priebe's restaurant on the city's annual "Top 50 Restaurants" list and Travel + Leisure featured it as one of the best six pizzerias in America.

With award-winning food writer Dianne Jacob, Priebe has compiled his savory recipes for the first time in Grilled Pizzas & Piadinas (DK Publishing, May 2008, Hardcover, 192 pages, $20.00), bringing his culinary creativity and mouth-watering ingredient combinations into the home kitchen.

Craig Priebe has made regular local and regional television appearances demonstrating his unique style of grilled pizza. In addition, He is a frequent guest instructor at Macy's Culinary Studio in Chicago and other such venues across the country.

Currently, Priebe is the executive chef for Henry Crown & Company in Chicago. He lives in Elburn, Illinois, with his wife Karla and their two sons.

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Customer Reviews

These pizzas are a big hit
These pizzas are easy and can be quickly finished during a party. Our guests have all raved about them. The dough is simple and very well behaved. My only problem with the book is the number of sections that need to be bookmarked for easy access. For the first batch, when I needed to follow the instructions carefully, I was going crazy turniing pages back and forth. I finally put tabs on the dough section, the basic oils and sauces section, and the assembly and grilling instructions, so that I could find them easily as you need them for each recipe. I also suspect that being an experienced cook has helped as some of the recipes have too much cheese for my taste - or my ability to pile the quantity onto the pizza base - and some sauces need thickening adjustments.
All in all though, this is a great way to make pizzas, the results are fabulous, and I may be giving a few copies of the book away as gifts.

Yum! Yum!
This week, I made the Thai and Gamberian pizzas for a group of 14, and they were a huge hit among very discerning diners. Everyone raved about them. One guest said that the Thai pizza was the best new thing she's tasted in years. Nothing was left. Can piadinas be far away?

The best grilled pizza!
Wandering the cooking aisle at our local library, I came across this delightful book. I love love love grilling, so thought I'd give it a try. What a totally delightful surprise! Instructions are thorough and clear for cooking absolutely tasty pizzas - a novice can do it! My family loved the rather simple but complex tomato/basil pizza. Twas so fresh, and new - it had us literally dancing on the deck with delight! I kid you not. Needless to say, I bought the book for myself. Piadinas are definitely coming soon!