An essential pizza book from Brooklyn's beloved Paulie Gee's pizzeria that reveals the secrets behind their most celebrated pies, alongside heartwarming stories from their decades-long culinary adventure. 

This cookbook is a love story between Paulie, Mary Ann, and pizza. In 2010, at the age of 56, Paulie left a career in corporate IT to turn his backyard culinary pursuit into his retirement plan. Now that passion is Paulie Gee’s—a thriving pizzeria business with restaurants and slice shops in cities all over the US. In this highly anticipated first cookbook, Paulie and Mary Ann share their secrets not only for making their inventive, addictive pies at home, but also the lessons they’ve learned during their 45-year marriage and 15-year restaurant partnership. (In both food and love, watch the salt.) This book features over 100 recipes for their insanely popular pizzas like the Hellboy (a soppressata pie topped with hot honey), the Mo Cheeks (a tomato and pecorino pie with guanciale), and the In Ricotta da Vegan (a ricotta pie made with vegan sausage and cheese). There are also family recipes from their home kitchen (including their famous vegetarian French onion soup and Paulie's signature Penne a la Jack Daniels), and a selection of drinks (including the restaurant’s famous limoncello) and desserts. Also included are recipes featuring collaborations with some of New York’s other beloved institutions, such as the Brisket-Five-O, a pizza collaboration with a local BBQ spot. The pizza recipes include instructions for cooking in a conventional home oven as well as a wood-fired pizza oven.   

Level up your pizza night with this debut book from Brooklyn's famous Paulie Gee's, featuring over 100 recipes that bring their innovative combinations and time-tested techniques to home kitchens everywhere. More than just a pizza cookbook, this collection weaves together their 45-year love story with hard-won restaurant wisdom, featuring both beloved menu items from Paulie Gee's and cherished family recipes that showcase the couple's culinary journey from backyard experimenters to celebrated restaurateurs.

Being vegan or vegetarian, or wanting to reduce your meat intake, doesn't mean missing out on fantastic takeaway favourites. The Veggie Chinese Takeaway Cookbook offers over 70 amazing meat-free recipes, most of which can easily be made vegan.

Kwoklyn Wan has spent his life cooking in Chinese restaurants and knows how to make your home recipes taste just like the takeaway. Chinese food is ideal for a veggie diet as it makes the most of fresh vegetables and meat substitutes, and uses very little dairy - but at the same time packs fantastic flavour into everything. From tom yum soup to spring rolls, fried tofu with chilli and black beans or aubergine with sesame seeds, to Hong Kong crispy noodles and sticky rice parcels, you can re-create the tastes of your favourite restaurant quicker than the time it takes to pick up the phone and order.