披萨厨师 Franco Pepe : Pizza Chef

基本信息

by Franco Pepe (Author) , Elisia Menduni (Author) , Nancy Silverton (Foreword By) , Daniel Young (Foreword By)

Format:Hardback 240 pages

Publisher:Phaidon Press Ltd

Imprint:Phaidon Press Ltd

ISBN:9781837290611

Published:29 Oct 2025

Dimensions:290 x 214 (mm)

页面参数仅供参考，具体以实物为准

书籍简介

披萨大师弗朗哥·佩佩（Franco Pepe）的故事、理念和食谱，他是举世闻名的佩佩·格拉尼披萨店（Pizzeria Pepe in Grani）的创始人。弗朗哥·佩佩绝非普通的披萨师——他是一位烹饪天才，彻底改变了披萨的世界。佩佩出生于一个面包师家庭，精通传统披萨制作技艺，之后致力于尝试古老的面粉混合和发酵方法。他在那不勒斯附近的卡亚佐（Caiazzo）创立了自己的餐厅佩佩·格拉尼披萨店（Pepe in Grani），并迅速赢得了全球赞誉，以其独特的招牌面团和优质的当地食材制作的美味披萨吸引了大批热爱美食的旅行者。

《弗朗哥·佩佩：披萨大厨》揭示了佩佩如何将不起眼的披萨提升到新的烹饪高度。这本食谱充满了丰富的故事和生动的照片，揭示了佩佩技艺背后的秘密，并呈现了30道专为家庭烹饪设计的食谱。从简单质朴的Pizza a Libretto披萨开始，食谱系列涵盖了La Ritrovata（向Pepe父亲的marinara披萨致敬的怀旧之作）、Memento（以鹰嘴豆奶油为特色的植物披萨）、香甜可口的Crisommola del Vesuvio（灵感源自Franco希望使用当地珍稀杏子）以及Sensazione di Costiera（融合了阿马尔菲海岸的柑橘香气和海鲜风味）。

这些食谱展现了Pepe对优质本地食材的热爱，以及使他的披萨如此独特的微妙口味平衡。本书还收录了美食作家Faith Willinger、厨师兼作家Nancy Silverton以及美食作家兼披萨爱好者Daniel Young撰写的前言。

The story, ideology, and recipes of master pizzaiolo Franco Pepe, founder of the world-famous Pizzeria Pepe in Grani Franco Pepe is no ordinary pizzaiolo – he’s a culinary genius who has revolutionized the world of pizza. Born into a family of bakers, Pepe mastered the craft of traditional pizza-making before dedicating himself to experimentation with ancient flour blends and fermentation methods. He founded his restaurant, Pepe in Grani, in Caiazzo, near Naples, and quickly gained worldwide acclaim, attracting hordes of food-savvy travelers with exceptional pizzas made with his unique signature dough and high-quality, locally sourced ingredients.

Franco Pepe: Pizza Chef reveals how Pepe elevated the humble pizza to new culinary heights. Packed with rich storytelling and vivid photographs, the cookbook uncovers the secrets behind Pepe’s artistry and presents 30 exclusive recipes designed for home cooks. Beginning with the simple, rustic Pizza a Libretto, the recipe collection ranges from La Ritrovata, a nostalgic homage to Pepe’s father’s pizza marinara, and Memento, a plant-based pizza featuring chickpea cream, to the sweet and savory Crisommola del Vesuvio, inspired by Franco’s desire to use rare local apricots, and Sensazione di Costiera, which brings together the citrus scents and seafood flavors of the Amalfi Coast.

Together, the recipes reveal Pepe’s passion for high-quality, locally sourced ingredients and the delicate balance of flavors that make his pizzas so exceptional. The book also features forewords by food writer Faith Willinger, chef and author Nancy Silverton, and food writer and pizza aficionado Daniel Young.

作者简介

弗朗哥·佩佩（Franco Pepe）的披萨生意源于他的祖父母、父母和兄弟姐妹，也源于他与那不勒斯披萨大师们相处的时光。为了追寻自己的梦想，他在卡亚佐（Caiazzo）的格拉尼（Grani）创立了佩佩披萨店（Pepe in Grani），并由此赢得了无数奖项，包括2019年和2020年荣获的意大利共和国功绩骑士勋章。他的披萨和披萨店一直被评为世界佳。

埃利西亚·门杜尼（Elisia Menduni）是一位人类学家、披萨和烘焙专家、美食作家、美食创意人士和独立学者。她以写作、报道、摄影和视频制作而闻名。

费丝·威林格（Faith Willinger）是一位出生于美国的美食作家和烹饪书籍作者，自1973年以来一直居住在意大利。她通过写作、教学和美食导览分享她的烹饪见解。

南希·西尔弗顿（Nancy Silverton）是一位备受赞誉的美国厨师、烘焙师和作家，也是Mozza餐饮集团（旗下拥有Pizzeria Mozza）的共同所有人。

丹尼尔·杨 (Daniel Young) 是伦敦网站 youngandfoodish 的创始人，也是八本书的作者，其中包括 Phaidon 出版的《哪里可以吃披萨》。

Franco Pepe learned his trade from his grandparents, parents, and siblings, and also from time spent among the pizza masters of Naples. He set up Pepe in Grani in Caiazzo to follow his own vision and, since then, he has won countless awards, including Knight of the Order of Merit of the Italian Republic in 2019 and 2020. His pizza and his pizzeria are constantly ranked the best in the world.

Elisia Menduni is an anthropologist, pizza and baking expert, food writer, food creative, and independent scholar. She is known for her writing, reporting, photography, and video making.

Faith Willinger is an American-born food writer and cookbook author who has lived in Italy since 1973. She shares her culinary insights through writing, teaching, and guided food tours.

Nancy Silverton is an acclaimed American chef, baker, and author, and co-owner of the Mozza Restaurant Group, which includes Pizzeria Mozza.

Daniel Young is the London-based pioneer behind the website youngandfoodish, and the author of eight books, including Phaidon’s Where to Eat Pizza.