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This mouth-watering cookbook of grilled pizzas and piadinas contains quick and easy instructions for 75 grilled recipes, full-color photographs, step-by-step techniques, and party menus. Master 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. Grilled Pizzas and Piadinas ensures that beginner cooks and seasoned chefs alike will be inspired to fire up the grill.
“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 and Piadinas, Craig Priebe has taken the pizza—and the piadina—to imaginative new heights. His book is an inspiration.” – Wolfgang Puck
About the Author
Chef Craig Priebe has grilled pizza more than a decade. Chicago magazine called him a “pizza miracle worker” and the Chicago Sun-Times a “pizza expert.” For more than seven years, Priebe owned C.K.’s Grilled Pizza, a restaurant that garnered much media acclaim, from outlets including National Public Radio, Travel + Leisure, Pizza Today, and the Atlanta Journal-Constituion. Pizza Expo awarded him Best International Pizza of the Year for the Gamberian Pizza. Currently Priebe is the executive chef for Henry Crown & Company in Chicago. He lives in Elburn, Illinois, with his wife, Karla, and their two children.
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