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.

---

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.

---

Product Details

• Amazon Sales Rank: #77628 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.

---

Customer Reviews

Versatile and clear
I love the versatility of this little book. The reader is shown how the various pizzas can serve as appetizers, main dishes for the family, as well as party fare. (There is even a party planning section with the various easy tasks for the party organized day-by-day!) The pizzas and piadinas are creative and yummy, and I found myself inspired to try my own creations as well. I loved the clarity of the lay-out--the techniques of dough preparation, rolling and grilling are first clearly explained and once (easily) mastered, the recipes are a cinch. The dough is great--you can roll out several pies, quickly grill them, then freeze these without toppings for future meals. And if you've never tasted pizza from the grill, you are in for a treat!

just wonderful
This is a great book--easy cooking and with a grill no less-- the way it is arranged makes it user friendly and Amazon was just wonderful to deal with--

The greatest grilling cookbook you'll ever own
If you really want to impress your friends, invite them over for gourmet grilled pizzas from this amazing cookbook. And the best part is all the prep work is done before anyone comes over so that you can quickly make the pizzas (alone or as a group) when the company arrives. The book is gorgeous and recipes are easy to follow. The Gamberian Pizza (with shrimp and pesto) and The Morrocan (with chicken and a sweet curry glaze) are to die for. And the kids go crazy for the Smores Pizza. You'll never view pizza the same way after you taste these.