Nancy Silverton's eighth cookbook is out now and she recently sat down with Eater National for a little Q & A to discuss Italian food, pizza technique, and what makes a killer cookbook. On making pizza at home: "The key is the pizza stone. The pizza stone is going to give you that good bottom heat." [-EN-]
Why The World Needs Another Italian Cookbook
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Dig into dynamite diner fare from chef Nancy Silverton when Max and Helen’s opens in Larchmont Village