Pizza!: Delicious Recipes for Toppings and Crusts for All Pizza Lovers [Spiral-bound]

Pippa Cuthbert (Author), Lindsay C. Wilson (Author)

Book Description

Publication Date: October 2006

Move over, frozen pizza! Step aside, mass-produced take-out varieties!
Make way for Pizza!, a celebration of America's favorite fast food, using the freshest and tastiest ingredients, prepared in your own kitchen.
Detailed instructions and mouth-watering photos will guide you through preparing a wide variety of pizzas. Whether your appetite calls for a crispy or thick crust, vegetarian or meat-lovers topping, white sauce of red, Pizza! lets you have it your way.
--Purists will enjoy the Classics chapter with its traditional favorites.
--Dessert-lovers will find rich decadence in the Sweet chapter, including "Banana, chocolate and pecan" dessert
--Kids get their own chapter, and "Pizza fingers"
The book includes recipes for bases, breads, sauces, and more than 70 toppings -- a pizza for every occasion!
From the same series as Juice!; Ice Cream!; Soup!; Crepes, Waffles and Pancakes; and Grill!.

Editorial Reviews

About the Author

Pippa Cuthbert was born in New Zealand. Her degrees in Nutrition and Food Science, and her passion for food and travel, led her to London where she is now based. Pippa works as a freelance food stylist, food writer and recipe developer, both in New Zealand and in the U.K. She enjoys spending any spare time traveling the world in search of new culinary adventures.

Product Details

• Spiral-bound: 176 pages
• Publisher: Good Books (October 2006)
• Language: English
• ISBN-10: 156148539X
• ISBN-13: 978-1561485390
• Product Dimensions: 8.9 x 7.2 x 0.6 inches
• Shipping Weight: 1 pounds (View shipping rates and policies)
• Average Customer Review: 5.0 out of 5 stars  See all reviews (1 customer review)
• Amazon Best Sellers Rank: #3,606,204 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

5.0 out of 5 stars Each photo says: Try me!, June 28, 2010

By 

Judy K. Polhemus "Book Collector" (Louisiana) - See all my reviews
(VINE VOICE)    (TOP 500 REVIEWER)    (REAL NAME)   

This review is from: Pizza!: Delicious Recipes for Toppings and Crusts for All Pizza Lovers (Paperback)

Pepperoni? Too boring! Cheese? Too traditional! How about Roasted red onion, artichoke, and sage pizza? Or Chicken, cranberry, and brie pizza? (You have to think way out of the box on that one!) And one more: Wild mushroom, havarti and spinach pizza. Well then, you've come to the right cookbook--"Pizza!" The subtitle says it all: "Delicious recipes for toppings and bases for all pizza lovers."

I require two things of a cookbook: that it has many colorful photographs of most of the prepared recipes and an enticement, by nature of the prepared dish, to try a majority of them. "Pizza!" wins big on both counts!

First, the physical book: Its slick 176 pages open out flat--a definite plus! and are ringed into a spiral-type central binder. The two writer/pizza masters begin with basic ingredients in making the dough, sauces, cheeses, and meats. Types of equipment needed in cooking and serving pizza.

The the preparation begins! Not all pizza comes on crusts. There's calzone, little morsels, grilled, flat breads, focaccia, and a honeyed crust.

Guess what the actual first pizza recipe is? Marinara--"the original, first-ever Neapolitan pizza--simplicity at its best" (44). Pizza was first prepared in Naples. Then there's the Margherita, using sauce instead of actual tomatoes and mozzarella (the real kind) and basil.

Here's a pizza that always puzzles me: Frutti di mare (seafood), but seafood in its glory, that is, still in shells--mussels, clams, and shrimp. Hmmmm.

Or Florentina: spinach leaves, mozzarella, spring onion, nutmeg, and eggs! They will be runny when the diner cuts into them. OK, I'll try it. Or the great Quattro formaggi (four cheeses)--ricotta, mozzarella, gorgonzola, and parmesan. Serve with a good chianti and "you'll be happy!"

Or go daring! Try Pizza at tonno (canned tuna) or Fennel relish and beef carpaccio, or Asiago, pancetta, and endive. Of the last the writers say: "Pancetta lends a wonderful salty-smoky quality to this unique pizza" (91).

You get the idea! This is a cookbook for the adventurous pizza lover. We all have our favorites. This is a chance to find a new favorite!

When my figs are ripe, here's the one I will try: Fig, rosemary, and Stilton. I'll cut some of my rosemary as well. Open a bottle of zinfandel and voila! Heaven!