Buy Used
$4.14
FREE Shipping on orders over $35.
Used: Acceptable | Details
Condition: Used: Acceptable
Comment: Fast Shipping - Safe and Secure Bubble Mailer!
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See this image

Pizzeria: The Best of Casual Pizza Oven Cooking (Casual Cuisines of the World) Hardcover – October 1, 1997


See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Hardcover
"Please retry"
$6.53 $0.01

NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Series: Casual Cuisines of the World
  • Hardcover: 128 pages
  • Publisher: Sunset Publishing Corporation; First Printing edition (October 1997)
  • Language: English
  • ISBN-10: 0376020431
  • ISBN-13: 978-0376020437
  • Product Dimensions: 10 x 9.3 x 0.6 inches
  • Shipping Weight: 1.6 pounds
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (3 customer reviews)
  • Amazon Best Sellers Rank: #1,272,527 in Books (See Top 100 in Books)

More About the Author

Evan Kleiman is a true culinary multi-tasker. Chef, author, radio host, and restaurateur, she has been called "the fairy Godmother of the LA food scene" for her central role in bringing a community of food people together through her radio show Good Food. As host of the radio show Good Food on KCRW since 1997, Evan has interviewed more than 6000 guests ranging from celebrated chefs to local farmers enabling her to explore every aspect of food and how it intersects with human life.

As proprietor and chef of Angeli Caffe for 28 years Evan's improvisational style, while rooted in the Cucina Povera of Italy shows her reliance on simple ingredients and economical ingenuity to produce delicious and satisfying food with a fresh, honest, pared down aesthetic that people intuitively understand and appreciate. People just get it. The heart stays focused on who is across the table. It's good eating, not haute cuisine dining. When Angeli opened in 1984 Evan was credited with reintroducing rustic Italian cooking to the U.S.

As a natural extension of her longtime exposure to everything to do with food, Evan's interest now extends to issues of food policy and agroecology. The founder of LA's Slow Food Chapter, which she ran for eight years, Evan now serves on the Stewardship Council for Roots of Change and is a member of the Los Angeles Food Policy Council. She is an active speaker on issues of food culture and sustainability and just to maintain a balance, is also attempting to become the Queen of Pie.

Evan is the author of six books on Italian food and one video app, Easy As Pie.

Customer Reviews

4.3 out of 5 stars
5 star
1
4 star
2
3 star
0
2 star
0
1 star
0
See all 3 customer reviews
Share your thoughts with other customers

Most Helpful Customer Reviews

9 of 9 people found the following review helpful By KEN A GYORI on March 3, 2000
Format: Hardcover
I grow up in Sao Paulo, Brazil, where pizzerias are a hit specially in the Italian neighborhoods. Cooking from this book was like transporting my Little Italian heart to my table back in Seattle. The recipe of the pizza dough is FANTASTICO and Reliable. BEST PIZZA DOUGH !
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
9 of 9 people found the following review helpful By A Customer on April 13, 1999
Format: Hardcover
The dough and topping recipes turn out wonderfully. Focus on making the pizza and foccacia, the salads and soups are so-so. Beautiful full page pictures of each recipe make this book good for coffee-table decor.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
13 of 15 people found the following review helpful By Craig Kenneth Bryant on February 27, 2000
Format: Hardcover
A host of delightful pizza recipes, most of them in the authentic Italian style of Naples (tomato sauce and cheese isn't the starting point--it's the whole pizza, you American clod). The recipes are all structured for a 9 inch pie, which is really a blessing in disguise, since that lets you plan on cooking two or three different pizzas for your friends in the course of one magnificent evening of Italian pastry.
Note, however, two shortcomings--first, the book only considers 9" pies with the thin, crisp crust characteristic of Naples, and it really doesn't want to talk to you if you don't have a pizza stone to bake them on. So, you won't find guidelines for making thicker, softer crusts, nor will you find advice for making a good pizza on those ancient metal sheets you use for the frozen pizzas from the supermarket. Still, we have had a heck of a good time with this book.
1 Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Customer Images