This young chef makes pizza making easy and fun. More than 200 easy-to-follow recipes. Supplementing the recipes is advice about ingredients, equipment and technique.
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Most Helpful Customer Reviews
23 of 25 people found the following review helpful
By "coyej"
Format:Hardcover
This is still "the" comprehensive cookbook on pizza, even though published in 1984. The author had taught classes in classic French and Italian cuisine for several years, and then to match a demand for homemade pizza by students, developed a pizza workshop which evolved into the cookbook. Extensive pizza history and background, as well as advice on ingredients, equipment, and technique, and more than 200 recipes for all types of pizzas are provided. The recipes include classic Italian pizzas, French pizzas, folded pizzas, stuffed pizzas, rolled pizzas, New York-style pizzas, New England-style pizzas, Chicago-style pizzas, Tex-Mex pizzas, and California pizzas. The best regional pizzerias from New York, Boston, New Haven, and Chicago are identified, and their signature pizza recipes are also provided. This pizza cookbook will stir you to begin your own quest for the perfect pizza made at home!
16 of 18 people found the following review helpful
By A Customer
Format:Hardcover|Amazon Verified Purchase
This book is only one of two books that I would recommend for making pizza at home (the other is "The Great Chicago Style Pizza Cookbook"). I'm a Chicagoan, relocated to NY state, and I like pizza! My apologies to the rest of the county, but Chicago is STILL THE PLACE for pizza. Ask any Chicagoan (ha ha).
This book has wonderful recipes. I cannot wait to try some of the author's very inventive and tasty suggestions. She has interested me in branching out from my stand-by Chicago styles to sample the early NY pizzas, traditional Italian pizzas, herbed breads, special sauces and spreads, and interesting pizza fillings and toppings.
Evelyne is obviously no weekend warrior-chef like most of us. She did not develop her skills in a vacuum, cooking alone in her kitchen like authors of other pizza books. She knows what she's talking about and does a great job of assembling her information. The book is well researched and gives equal time to many regional styles of pizza that were available throughout the country in 1984. As soon as my loan from the library expires for this book, I'll be buying it from Amazon.
8 of 8 people found the following review helpful
By A Customer
Format:Hardcover
i first saw this book in the library years ago and checked it out so much i had to have a copy for myself. since then i have made most of the recipes in it, and loaned it to many friends to get in on the secret of my great pizza. i am sure you will love the recipes and just reading the book.
Most Recent Customer Reviews
5.0 out of 5 stars
The Pizza Book
This is the finest resource for outstanding recipies and instruction on how to make real, authentic pizza. I had a copy of this book that I lost, and had to replace it! Read more
Published 21 months ago by Mark Merritt
5.0 out of 5 stars
Great recipes
What can I say? I have not made all the recipes of course, but what I have made has been a total success. We now use two of the crust recipes for our flat bread sandwiches.
Published on April 22, 2011 by caleco
5.0 out of 5 stars
The Pizza Book
We had this book about 15 years ago but lent it out to someone. It was never returned so we had to replace it. There is not a better pizza book on the market. Read more
Published on January 30, 2010 by R. White
4.0 out of 5 stars
Good Pizza Book
This is a great book, it not only gives you lots of variations on pizza dough, and toppings, but also gives the history, the lore, and the legend of pizza. Read more
Published on March 25, 2009 by Robert A. Licause
5.0 out of 5 stars
Great little book
I found my copy of The Pizza Book in a thrift store and liked it so much I purchased a copy to add to a collection of cook books I'm putting together for my daughters hopechest. Read more
Published on February 17, 2009 by CDOI
4.0 out of 5 stars
Excellent source for Pizza Enthusiast
Very good -- Insightful especially for those that want to perfect their culinary skills and get a great feel of the Pizza concepts
Published on February 9, 2009 by Adrian Blanco
4.0 out of 5 stars
A good introduction, but certainly not authoritative
I recently received a copy of this book when it appeared on my desk at work while I was away at lunch. Read more
Published on June 13, 2008 by Matthew K. Morgan
5.0 out of 5 stars
BRAVO - EXCELLENT BOOK
BRAVO - EXCELLENT BOOK
What makes this book excellent is the fact that it is a old book - an old book that tells it right. Read more
What makes this book excellent is the fact that it is a old book - an old book that tells it right. Read more
Published on February 9, 2007 by Scat Savoy
3.0 out of 5 stars
Why?
I cannot imagine why people rave about this book. Any "expert" on pizzas that says to use "bread flour or all purpose" for the dough--as if they are interchangeable and it does not... Read more
Published on May 29, 2002 by Rational
5.0 out of 5 stars
Best manual on homemade pizza making
I was surprised to see that this little gem is out of print. Shame! As a pizza freak, I've toiled for ~20 years in search of the perfect homemade thin-crust pizza. Read more
Published on November 6, 2001
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