New Scientist - 04 April 2009
English | 46 pages | PDF | 6.55 MB
New Scientist is a weekly international science magazine and website covering recent developments in science and technology for a general English-speaking audience. Founded in 1956, it is published by Reed Business Information Ltd, a subsidiary of Reed Elsevier. New Scientist has maintained a website since 1996, publishing daily news. As well as covering current events and news from the scientific community, the magazine often features speculative articles, ranging from the technical to the philosophical.


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Weber's Book of Grilled Pizza
Publisher: Weber 2001
By Bob Blumer
40 Pages {PDF}
ISBN: B001HAM20I

Weber's Book of Grilled Pizza

Friends, neighbors, countrymen, lend me your grills.
My name is Bob Blumer, and I am known professionally as the Surreal Gourmet - mostly because I cook and present food in unconventional ways.
To most of you, cooking pizza on your grill might seem unconventional, and even a bit surreal.
But trust me, it’s very real.
And the best part is that you don’t even need to leave your own backyard to try it.
As a professional culinary adventurer, my quest for the ultimate food experience has led me to nearly every state in the U.S. and many countries abroad.
I go out of my way to find flavors and foods that make me weak at the knees, and I am always on the lookout for new tricks to
add to my repertoire.
In fact, I learned how to make grilled pizza several years ago from my friends at Weber.
One bite of the crispy, slightly charred crust and I was hooked.
And I’ve made it my personal mission since then to perfect the art and expand the horizons of grilled pizza.

Discovering this tasty treat was one of those culinary epiphanies that changed my cooking habits forever: now, I can’t eat it any other way.
Let’s admit it, everyone gets tired of the same old burgers, steaks and chicken.
It’s time you introduce grilled pizza into your repertoire.
It’s easy to make a perfect grilled pizza, and best of all, the only equipment you need is a grill.
Since the dough is cooked directly on the grate (don’t worry, the pizza will not fall through,) there’s no need for a pizza stone, or any other fancy-schmancy gadgets.
With its crisp, chewy crust, covered with boldly flavored toppings and cheese, chances are it will change the way you think of pizza forever.

This book gives you everything you need to know to grill perfect pizza, including the basics for setting up the grill, making (or buying) the dough and choosing tasty toppings.
The simple short cuts and
easy-to-follow recipes will give you the confidence to create your own favorite combinations.
Before you know it, you’ll become a culinary hero in your own backyard and the envy of all your friends.
A toast to grilled pizza!
BOB BLUMER, a.k.a. The Surreal Gourmet

DEMYSTIFYING THE DIRECT AND INDIRECT COOKING METHODS

The Direct Method
Food is placed directly above the heat source and must be turned once halfway through the cooking time to expose both sides to the heat.
The Direct Method can be done on any grill but works best with the grill lid closed during cooking.
If using a charcoal grill to make grilled pizza, use only one layer of briquets and wait until the briquets have burned down to a medium heat before grilling the dough.

The Indirect Method
Foods are cooked by reflected heat, similar to a convection oven.
This method can ONLY be used on a covered grill.
With the Indirect Method, food is placed between the heat source - never directly above lit gas burners or charcoal.
Remember, indirect cooking is a no-peek cooking method — every time you lift the lid, heat escapes and increases cooking time.

The Direct/Indirect Method
The combination of direct and indirect heat is the best method for grilling pizza.
Use direct heat for any toppings that need to be pre-grilled.
Continue using direct heat to cook the first side of your pizza crust.
To finish pizza, move to indirect heat which will allow the crust to brown and crisp and cook through as the cheese melts.

Weber's Book of Grilled Pizza

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Creative ideas for home and garden
Publisher: Spring | 2008 |PDF | 34 pages | 12 Mb

Creative ideas for home and garden (2008 No.03-04)

 

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