EMILY: The Cookbook

The couple group behind one of New York City's and Nashville's preferred pizza places share the insider facts behind their acclaimed cafés in a cookbook including in excess of 100 plans.

NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK

Armies of fans line the square as they rush to Emily and Matt Hyland's leader eateries EMILY and the mainstream side project Emmy Squared. Presently, with their overwhelming presentation cookbook, they share their delectable and possible plans—no wood-terminated broiler or extravagant hardware required. You'll be told the best way to re-make such group satisfying top choices as their acclaimed round pizza, the notorious Detroit container pizza, and their unbelievable EMMY Burger, the succulent marvel that tops numerous New York City "Best Burger" records. Be that as it may, EMILY: The Cookbook is more than pizza and burger flawlessness. You'll additionally discover plans for little plates (Nguyen's Hot Wings with Ranch Dip), servings of mixed greens (Shredded Brussels Sprouts with Blue Cheese, Bacon, and Miso Dressing), sandwiches (Lobster Salad Sandwich), pasta (Campanelle with Duck Ragù), mixed drinks (a Killer Colada), and delightful pastries (Rocky Road Brownies with Rum Ganache Dip). Stuffed with full-shading photographs and helpful hints, EMILY: The Cookbook is a breathtaking find for individuals who need better approaches to engage, feed, and wow their loved ones.

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.

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. -L

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, the Colonie, 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. -Enmuhlee

One of the best cookbooks I’ve ever used. The pizza doughs alone are worth warranting 5 stars, not just because the recipes work, but they are extremely well written. Everything is explained and the attention to detail is fantastic, like the fact that a convection oven with proper time and temperature is mentioned for the Detroit dough. Love the information on the proper equipment for making pizza, because as I’ve found out after attempting homemade pizza for 20 plus years, the equipment makes the biggest difference. Awesome, awesome pizza, as close to professional quality as I’ll ever get. -Connie D.