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Pizza: And other savory pies Hardcover – October 14, 2008


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Pizza: And other savory pies + Pizza: Award-Winning Pies for the Home Kitchen + Pizza: More than 60 Recipes for Delicious Homemade Pizza
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Product Details

  • Hardcover: 128 pages
  • Publisher: Touchstone (October 14, 2008)
  • Language: English
  • ISBN-10: 141658904X
  • ISBN-13: 978-1416589044
  • Product Dimensions: 7.2 x 0.7 x 8.2 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Best Sellers Rank: #822,189 in Books (See Top 100 in Books)

Editorial Reviews

About the Author

Brigit Binns has authored or co-authored twenty-five cookbooks, many of them for Williams-Sonoma. She’s also helped many of this country’s most respected chefs—like New York’s Michael Psilakis (How to Roast a Lamb, Little Brown, 2009) and Los Angeles’ Joachim Splichal (Patina: Spuds, Truffles, and Wild Gnocchi, Collins, 1995)—turn their cookbook dreams into reality.

The Cook & The Butcher, her eleventh book for Williams-Sonoma, has won wide praise. Her book collaboration with the “rock-star” butcher Ryan Farr—San Francisco’s “King of Meats,”—Whole Beast Butchery (Chronicle, 2011) was nominated for a 2012 IACP award.

Her husband, actor Casey Biggs, has gained fame as the “Paso Wine Man,” via a viral video spot that was awarded the Wine Spectator Video of the Year, and won several Addys.

More About the Author

Author or co-author of twenty-five cookbooks and editor of many others, Brigit has collaborated with some of the country's most respected chefs, including New York's Michael Psilakis and Los Angeles' Joachim Splichal. She has not only written over two thousand recipes, she's translated countless non-user-friendly restaurant recipes into language (and results) the home cook can be proud to present to friends and family.

Meat has been much on her mind of late--not that it was ever far from the forefront. The Cook & The Butcher, her eleventh book for Williams-Sonoma, has just gone into wide release after six months exclusive to Williams-Sonoma stores and online. Her collaboration with San Francisco's "King of Meats," the rock-star butcher Ryan Farr, Whole Beast Butchery, comes out hard on its heels at the end of September. And, she foresees another sausage compendium in her future. (The first, 1997's Jody Maroni's Sausage Kingdom Cookbook, remains fresh and snappy to this day.)

Another recent collaboration, Mr Sunday's Soups (with Lorraine Wallace), topped the Amazon cookbook rankings for many, many months. Michael Psilakis's book How to Roast a Lamb, earned a James Beard nomination.

A Little Back-story: During ten years living in Europe, Brigit graduated from England's Tante Marie cooking school, owned a catering business in Spain, and edited the Costa del Sol's English-language magazine. She now divides her time between California's Central Coast wine country and New York's Hudson Valley. She has a black-and-white dog named Stella and an incredibly wonderful husband named Casey (aka "Paso Wine Man"--see the viral video on Youtube!). Together, they make Brigit's life most eminently worth living.

Television:
In addition to three appearances on the Today Show and various visits to regional television news programs, she developed the concepts and wrote 90 shows for the second season of Food Network's series Too Hot Tamales. At the time, the two hosts felt they had exhausted the Mexican repertoire and wanted to feature other Latin cuisines. Brigit brought Brazil, Cuba, Peru, Spain, and Portugal into their kitchen, thus helping to launch their pan-global explorations.

Teaching, Training, Travel:
Brigit has taught cooking classes for adults and children all over the country.
She earned a B.A. in Chinese Studies from Lewis & Clark College (additional coursework at Georgetown University, Soochow University, Taipei, and Monterey Institute of International Studies).

She has traveled extensively in Italy, France, Spain, Britain, and the interior of the U.S.A. Her irreverent driving-and-eating blog, Roadfoodie, became a cult classic and was named one of the "Best Food & Drink Websites" by the Huffington Post.

Customer Reviews

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Most Helpful Customer Reviews

Format: Hardcover Verified Purchase
Great pizza book, plenty of fun, easy and interesting pizza receipts to make. Will recommended this book to my friends.
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1 of 2 people found the following review helpful By Easter Bunny on February 25, 2012
Format: Hardcover Verified Purchase
Great little book with some very great ideas, mainly use it for making dough. The other recipes are nice and have tried a few everything has tasted great. Great book if it is your first pizza made from scratch, short and easy to follow instructions.
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0 of 1 people found the following review helpful By SLee on January 2, 2013
Format: Hardcover Verified Purchase
Purchased as a gift for my brother-in-law who has taken up making homemade pizza. He said that the recipes were great...both for crusts and combinations of toppings.
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1 of 3 people found the following review helpful By Stephen J. Barr on January 21, 2011
Format: Hardcover Verified Purchase
This book has lots of nice recipes enjoy and good accompanying photos. If you have the time to experiment and bake a few pies, this book will be good to have with you.
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