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27 Pizza Easy Recipes (Easy Pasta & Easy Pizza Italian Recipes) Kindle Edition

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Length: 78 pages Word Wise: Enabled Enhanced Typesetting: Enabled
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Lidia's Mastering the Art of Italian Cuisine
Lidia's Mastering the Art of Italian Cuisine
Create over 400 delicious recipes and learn all the techniques to master Italian cooking. Learn more

Editorial Reviews

About the Author

Leonardo Manzo started cooking at a very young age, influenced by his parents from whom he learnt countless recipes and easy to use tips. The kitchen is, in his native Argentina, the most important place in the house. His books include classic recipes from different regions of the world. He currently lives in Almería, a small town in southern Spain, where he combines his work as an architect, writer, designer and his passion for home cooking.

Product Details

  • File Size: 2710 KB
  • Print Length: 78 pages
  • Publication Date: March 17, 2012
  • Sold by: Amazon Digital Services, Inc.
  • Language: English
  • ASIN: B007LYZU4Y
  • Text-to-Speech: Enabled
  • X-Ray:
  • Word Wise: Enabled
  • Lending: Enabled
  • Enhanced Typesetting: Enabled
  • Amazon Best Sellers Rank: #1,266,009 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
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Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful By Miki101.Michaela on February 25, 2013
Format: Kindle Edition
... Grannies Bread Buns and Italian Bread.
Pizzas from Italy (earlier the Pita from Greece) in their different varieties have spread from the Mediterranean all around the globe in the last century.

But if someone has adapted the base for him/herself, the family or friends, what's left is only the agony of choice: HOW do I eat my beloved "flat bread" today?
Do I pick the "white" version without tomato sauce, the "red" with the tomato sauce or a "green" one, for example with a Pesto on the base??

When the dough has puffed in the right way, everything is paletti!
And then we ask ourselves: WHAT in the world shall we put onto it???
Everything You like and more... :)

Only for the 4(5-6)-Cheese-Pizza I would recommend NOT to use any French Roquefort or an other type of Blue mould cheeses which often are too piquant and cover the other cheese types, but to opt for the REAL Italian Gorgonzola - better if comes with Marscapone which is fantastically melting because it's sooo fat :)!
NEVER ever use Ricotta or Quark or so, they don't add any "Gusto" to Your Pizza.

This very useful e-book comes with Bonuses: The Granny Recipes for buns etc., which You can vary as You like...
Also the original Italian Bread recipes are very good, and You will rarely find them in Pizza cookbooks.

I am very happy I found this guide to the simple but perfect Pizza - and I got it as a freebie, too! :)
Especially the bonus-material makes a great difference!
And it was totally corrected in March of 2012 - so every misunderstanding should have vanished by now...
So my review is for the newer, edited version...!!!)

So have a good Pizza time!
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12 of 16 people found the following review helpful By Lucy Ditty on March 20, 2012
Format: Kindle Edition Verified Purchase
The authors say they are from Argentina, and the introduction does seem to indicate that English is not their first language with the title "Creaks, smells good and tastes better even ... The Pizza," (creaks?!) and the somewhat confusing text "the biggest difference in the preparation of Pizzas in Italy might be in the base, as in some regions it is eaten soft and crispy in others; as with every meal, they suit all tastes."

The cover says "7 Italian bread recipes and special tips." The book itself refers to "grandma's recipes" which are nothing more than 4 variations on making bread with pizza dough leftovers. I could not find "7 Italian bread recipes." The book refers to "7 pro tips," one of which says the oven must be "really hot" before placing the first pizza in, but no temperature suggestions are ever made. The tips also include how to spread sauce and cheese; I don't know about anyone else, but I would expect more from a "special tip"

This is essentially one recipe for dough and one for sauce repeated throughout with variations on toppings. The dough recipe calls for "fresh compressed yeast" without giving any information as to how someone might substitute another type of yeast. The recipe also always calls for 4 cups of dough, without indicating that flour used in yeast doughs can vary in amount. The instructions say to add the water gradually "until it becomes a soft bun." This is an uncommon way of describing dough, at least to this American.

The language of the book also reflects some language differences, calling for a "pizza mould." The sauce recipe calls for "1 tin tomato puree" without indicating a quantity. Several recipes also call for "1 tin" of various ingredients, such as "1 tin pineapple," "tinned peppers," "1 tin sliced mushrooms.
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2 of 2 people found the following review helpful By 4Nbahu on June 2, 2013
Format: Kindle Edition Verified Purchase
First, clarifications for an American Kitchen a medium/moderate setting = 350*F. This used to drive me crazy when I watched some British Cooking shows.

Second while I was hoping for a variety of pizza base recipes a la Chicago Deep Dish or New York Style. The book does say in the "Book Description" "Italian" Style and have to admit I never saw Deep Dish when I was in Italy.

Third a Bechamel Sauce is your basic white sauce, butter, flour and milk. If you have made country white gravy, you've pretty much made a Bechamel Sauce.

Fourth when my family traveled to Italy, my children ordered quatro fromagi pizza. They were devastated to get cheese on thin bread. No sauce or extra flavoring at all. As an American it seemed so dry. We quickly learned we had to actually ask for a sauce to be put on any pizza we ordered. So when you see a recipe in this book without an extra sauce. Make one with and one without. See if you like it.

I love looking at cookbooks. Usually the self published ones that I have found have been severely lacking. While this is not comprehensive it is quite good.

When looking for a cookbook that I want to keep, I look for several things. None of the items are deal breakers, but the more "yes" answers, the more likely I will recommend it.

1. Does the book describe it's ingredients. It discusses yeast and flour slightly. Gives recommendations as to what tools you will need.
2. Number of Servings. It does say two pizzas, but it doesn't say what size the pizzas are.
3. Cooking/Preparation Times. Given for each recipe.
4. Ingredient Amounts: Usual tsp, T, cup measurements are used. In some places oz and grams are given as well.
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