a little tour of my new cookbook

The advance copy of my new book, Pizza Dough: 100 Delicious, Unexpected Recipes, came in the mail today. I am so unbelievably proud of it, and excited for you to see it. Frankie Frankeny took the photos (with food styling by Fanny Pan). Leslie Jonath did the creative direction and Lisa McGuinness edited. It'll be in stores next month, but in the meantime, I thought I'd give you a little tour.

So first of all, everything in the book is based on my favorite kitchen product: pizza dough. You can make it yourself (the book offers several recipes, including a gluten-free option), or, you can cheat a little, and pick it up at Whole Foods, Trader Joe's or your local grocery store, usually for about $2/pound. All you have to do is bring it to room temperature when you bring it home and you're ready to roll (pun intended, obviously).

Once you have your dough, then you can really get cooking. You'll be amazed by what you can get this innocent-looking ball to do.

Just look at these yummy tartlets. Once you find out how easy they are, you'll seriously freak out. 

Upgrade your dinner, bigtime, with these easy, beautiful rosemary-garlic dinner rolls. They turn soup and salad into a five-star dining experience! They're so buttery already that they don't even need butter for spreading, but I still put it on because...butter.

Focaccia is a snap, and so pretty.

There's pizza, of course. 

Don't worry. I didn't forget deep dish.

Assemble these easy cinnamon rolls at night, then bake in the morning for the easiest, most impressive brunch ever.

Fry up mouthwatering, puffy sopapillas. Glorious honey drizzle not optional.

Don't let guests leave without dessert. These elegant lemon curd doughnuts will leave them raving about your culinary prowess for days to come.

Check back soon for information about launch parties, book signings and demonstrations. Meanwhile, here's where to order (click on the store of your choice).

Thanks for reading. 

                                                     Love, Gabi