Baking a pizza on a pizza stone is a great way to get that crispy, crackly crust everyone loves, but transferring that pizza dough from a peel onto the stone can be tricky. We'll show you a mess-free way how to do it.
Warning: Don't open this book when hungry. The rustic, hand-shaped pastas photographed by Ed Anderson are so tempting that you'll want to eat them right off the page.
In chapters organized by season, Hugh Acheson offers three or four recipes for each fruit or vegetable.