Anthony Fasano’s first cookbook, Simply Italian, was a sensation. The light-hearted approach makes the recipes easy to understand and enjoyable to create. In his latest, Anthony falco pizza, he continues this theme, but with an added dose of hilarity. This cookbook is as much for the serious gourmet as it is for those who simply love pizza.
In “Anthony falco pizza,” chef/owner Brandan Hoy takes us on a trip through the world of Italian cuisine. From Milan to Tokyo, from Venice to Munich, from Bologna to Budapest, from Florence to Tuscany, this is a tour of the finest Italian food from all over the world. While this may seem like a huge book to read, if you consider it in terms of the many chefs who have been inspired by Anthony’s work, you will see that this is a very small portion of the world. Simply put, Anthony has made pizza the fanciest, most accessible, and most popular cuisine in the world. If you have ever sampled authentic Italian food, either in a restaurant or at home, you owe it to yourself to check out Anthony’s restaurant at the anthony falco wikipedia.
The author is responsible for many of the great names associated with Italian cooking: Mario Batali, Marco Polo, Alfredo Pizzeria, and Salvatore Ferrarisi, just to name a few. However, in this book, you will find recipes from famous Italian restaurants all over the world, even the ones you might not have heard of before. In fact, the cookbook could be considered a textbook on how to cook pizza by simply referencing the various recipes within the book. Because this cookbook was co-written by the famous Emeril Lagasse, it is a must have for any lover of Italian food.
Along with the terrific collection of recipes that he has created for his restaurant, there are some other notable chefs who have endorsed this book including: Mario Batali, Emeril Lagasse, and David Schimke. According to the book, he made over a hundred recipes for his restaurant and had them all spell his name! And these are only the basics. There are fifty-seven different types of dough, fifty-seven sauce types, fifty-seven toppings, and fifty-seven cheese styles. Anything and everything can be created by using these recipes and the pizzeria that you choose will be inspired by them.
Anthony falco pizza Czar is well worth the money because it provides an easy way to make homemade pizza the traditional way. Because this is a deluxe collection, this cookbook comes with the cookbook along with the forty-one page illustrated, full color, large font guide to making authentic, gourmet pizza. With the sixty-eight page how to guide, and a wealth of detailed pictures, this book truly is a must have for any chef who owns or runs a restaurant. It also comes with a pocket card and business cards that show the restaurant’s location, telephone number, email address, and website.
In addition to his own restaurant, The Little Italy, which is located in New York City, Anthony F. Falco also owns and operates two other restaurants in the area. One is called the Capo Sant’ Oceano and the other is called Cajun Kitchen. Both of these restaurants cater to a more upscale crowd and as such have slightly different menu choices from what Anthony falco pizza Czar offers. However, both of these fine establishments attract mainly older and mostly male clientele.
In all three of his restaurants, Anthony has appointed talented individuals who are knowledgeable in not only his line of work but also in food and cuisine. This allows him to offer more individualized service each time his fine dining creations are offered. Most of his employees are graduates of either the culinary school known as the Culinary Institute of America or the Academy for Professional Food Management.
Another employee described as a genius in the kitchen is Peter Litschi, who is described by many people as a pizzaiolo. According to one publication, Litschi was mentored by a famous celebrity chef who also happened to be a former employee of the late Anthony falco. According to the same publication, Litschi “has come up with more mind-blowing pizza recipes than most chefs in the world have even dared to dream about.” Litschi is a graduate of the academy and works under a strict schedule in which he must create a new dish every week.
