Pizza enthusiasts rejoice: this tome offers a comprehensive guide to making the ultimate pizza. From Neapolitan to deep-dish to calzones, New York slices to Chicago’s deep dish, eleven-time world pizza champion, and author, Toni Gemignani has you covered. There are tips for making dough, baking, toppings and everything between—not to mention the drool-worthy photography.
Anybody who avoids the trans-fat saturated and sugary nut butter varieties knows the oily, separated gloop that becomes of a fancy—or just healthy—nut butter. Instead of stirring it with a knife (like a chump) try this logical, but very clever mixer. Made from plastic, metal and rubber, the lid sits snuggly atop most sizes of jars and will protect your bench-top, hands, clothes and feet …
Get a little taste of the astronaut’s life with this book of space food recipes that can be prepared in a kitchen much closer to home. Written by NASA veterans Charles T Bourland and Gregory L Vogt, The Astronaut’s Cookbook is filled with fun facts and anecdotes about eating in zero gravity.