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EMILY: The Cookbook, by Emily Hyland
Download EMILY: The Cookbook, by Emily Hyland
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Review
“With EMILY: The Cookbook, the chef Matthew Hyland and his wife and business partner, Emily Hyland, deliver what is perhaps the first really full-throated American pizza cookbook.”—Sam Sifton, The New York Times “The husband-and-wife culinary team behind the New York City restaurants Emily and Emmy Squared serve up more than 100 recipes in their excellent debut collection. . . . The Hylands bring an eclectic flair to some of America’s favorite foodstuffs . . . culled from their restaurant menus, but designed for home kitchens.”—Publishers Weekly (starred review)
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About the Author
Before she was one of New York’s favorite restaurateurs, Emily Hyland was an English teacher, a yoga instructor, and a poet. After meeting her husband, Matt, during college in Rhode Island, her early love of great food (especially pizza!) blossomed and they opened the restaurants Emily, Emmy Squared, and Emily West Village. Matt Hyland is Emily restaurant’s chef and creator of the recipes that have made it famous. A native of Connecticut, a state where excellent pizza is a way of life, Matt came to his appreciation of great pies at an early age. After training at a variety of restaurants in New York, he perfected his craft as a pizzaiolo, and developed a unique approach to making American pizza with timeless techniques. Emily and Matt live in Brooklyn where they make and eat lots of pizza.
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Product details
Hardcover: 240 pages
Publisher: Ballantine Books (October 16, 2018)
Language: English
ISBN-10: 1524796832
ISBN-13: 978-1524796839
Product Dimensions:
7.7 x 1 x 10.2 inches
Shipping Weight: 2 pounds (View shipping rates and policies)
Average Customer Review:
4.4 out of 5 stars
7 customer reviews
Amazon Best Sellers Rank:
#31,320 in Books (See Top 100 in Books)
I have been to EMILY in Brooklyn so I knew what I was in for. We make pizza weekly and I've been testing some of these recipes. The ones I have made have sticking power into our repertoire because they are simply wonderful. I have to admit up front that I have not tried the dough listed in the book. I know, how can I deviate? Well, Andris Lagsdin of Baking Steel has my heart with his 72 hour pizza dough. I'm sure I will eventually try the dough recipe in the book, but that's my current standby that consistently works.The recipes I have made from the book include the green tomatillo sauce, the Emily, and the Emzies. I'm quite certain I will just keep making these again and again, because my Brooklyn loving heart just can't find pizza like that in California. We've had these weekly for over a month and I'm not even close of tiring of them.
Okay, this is my first review and likely my last. The NYtimes was right, this cookbook is one of the best of the fall. But that doesn't do this book justice. I have maybe 800 cookbooks and I would rate this near the top of my collection. I came out of the closet since there were only 4 reviews and I was flabbergasted. Now there's 5. It's the real deal. Enough said.
Love this cookbook!! The wings are amazing and especially the emmy burger it was worth the time to make, and I have yet to try her pizzas but they look delicious!!
Amazing food. Ate there with my daughter. Pizza was delicious.
Wish there were more photos of the recipes but still OUTSTANDING! If you want to learn inside recipes for artisan pizza and burgers, then you need this.
So, typically I don't write many reviews but I just had to write about this. I've been making pizzas for a few years and when I got this book I thought "Damn, that pizza looks good". I decided I'll try the dough and it called for 4 cups of bread flour and a total of 1 1/2 cups of water, so I was like whatever and added everything and I kinda saw this coming but after about 8 minutes of mixing the "dough" wasn't even coming together it was crumbly like a pie dough. I followed the exact recipe and made sure I didn't screw up on anything just in case but no I did everything the book told me and it came out like crumbly flour, basically i spent another hour adding water and adding flour and kneading and letting it rest and over and over until I finally came out with the dough I was supposed to have, a nice elastic, soft, smooth dough. I have yet to try the dough because I'm letting it ferment for 2 days but if all goes well, it will be a thin crust pizza according to the book. Once I've tried it I'll leave an update. I'm not saying don't buy the book, I'm saying if you plan on using the pizza dough recipe from this then be prepared to add more water
Highly recommend this cookbook for anyone that loves food!
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