King Arthur Baking Company - The Book of Pizza

Celebrate King Arthur Baking Company's new book on pizza! Join authors Martin Philip and David Tamarkin at River Roost Brewery where there will be pizza, drinks, and King Arthur swag! This is a ticketed event. Tickets include a copy of King Arthur Baking Company’s The Book of Pizza, and pizza samples from Brownsville Butcher & Pantry! From the team behind the #1 New York Times bestseller The King Arthur Baking Company Big Book of Bread, comes the definitive book dedicated to the key elements of making pizza in any home oven, countertop pizza oven, or backyard oven or grill. The bakers at King Arthur Baking Company researched, tested—and tasted!—hundreds of pizzas and cooking methods to develop the most comprehensive book yet dedicated to the art and science of making pizza at home. Organized around twelve distinct styles—New York, New Haven, Chicago Tavern, Grandma, Neapolitan, and more—King Arthur Baking Company’s The Book of Pizza goes deep on every element of a great pie, from dough and sauce to the cheese and the bake. Comprehensive yet accessible, the book is packed with innovative topping suggestions to match each crust style (don’t sleep on the Prosciutto and Hot Honey Neapolitan pie). But it also empowers bakers to mix and match sauces and toppings, allowing them to customize pizzas exactly to their liking. Rounding out the pizza recipes are four quintessential pizza night salads and an entire chapter of desserts, including Spumoni Semifreddo, an array of Italian-inspired cookies, and simple cakes, like Olive Oil Cake with Chocolate Ganache, to end pizza night with a bang. King Arthur Baking Company is the premier baking authority in the English language. Through its website, newsletter, podcast, schools, stores, YouTube channel, Instagram, Facebook, and catalogues, the company reaches more than 8 million people—bakers of all levels—every year. A certified B Corp, 1% for the Planet member, and 100% employee-owned, King Arthur has sold premium flours and other baking necessities since 1790. King Arthur is headquartered in Norwich, Vermont, and online at KingArthurBaking.com. David Tamarkin is Senior Director of Editorial & Baking Education at King Arthur Baking Company and an award-winning writer and editor. He has written extensively about food and cooking for publications including The New York Times, Bon Appétit, Gourmet, and Food & Wine, and previously served as Digital Director of Epicurious, where he led the brand to multiple industry awards. David is the author of the cookbook COOK90 and the co-author of The Book of Pizza. Martin Philip is the co-author of the New York Times bestselling King Arthur Baking Company Big Book of Bread, which features 125 recipes and expert guidance for bakers of all levels. He is the Brand Ambassador for King Arthur Baking Company and a nationally recognized baking educator. Martin is also the author of Breaking Bread: A Baker’s Journey Home in 75 Recipes, a Wall Street Journal bestseller and winner of the 2018 Vermont Book Award, and the co-author of The Book of Pizza. If you have questions about the event you can reach out to Amy Cohn at amy.cohn@kingarthurbaking.com.