James McNair's Vegetarian Pizza (Paperback)

by James McNair (Author, Photographer) "The well-worn admonition always to use the freshest and finest ingredients available holds especially true for vegetarian pizza..." (more)
Key Phrases: using purchased dough, ventilated pizza pan, pizza screen, Salt Freshly, Yogurt Cheese, Herbed Variation (more...)

Editorial Reviews

Product Description
Innovative recipes for dishes, such as Tomato Garden Pizza, Potato-Leek Pizzette, Black Bean Chili Calzone, Tri-Color Pepper Pizza, Garlic Pizza Chips, and Pizza Colada, are culled from international cuisines. Simultaneous.

About the Author
James McNair -- one of America's most innovative cookbook authors -- is also the photographic designer, prop and food stylist, and book designer for his bestselling single-subject series.

Product Details

• Paperback: 96 pages
• Publisher: Chronicle Books; 1st Edition edition (June 1, 1993)
• Language: English
• ISBN-10: 0811801004
• ISBN-13: 978-0811801003
• Product Dimensions: 11.5 x 9 x 0.4 inches
• Shipping Weight: 12.8 ounces
• Average Customer Review: 4.0 out of 5 stars See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #594,070 in Books (See Bestsellers in Books)

  Popular in these categories: (What's this?)

  #39 in	Books > Cooking, Food & Wine > Baking > Pizza
  #82 in	Books > Cooking, Food & Wine > Cooking by Ingredient > Pasta

Customer Reviews

Most Helpful Customer Reviews

3 of 3 people found the following review helpful:

4.0 out of 5 stars Good ideas, November 23, 2003

By	merrymousies (Waterford, VA USA) - See all my reviews (TOP 500 REVIEWER)

Lots of neat ideas for pizzas - they're more gourmet style than anything. Each recipe has a picture which is just wonderful - large, colorful. The recipes themselves don't get me all that excited. Some of them are things that you might have for dinner (like a salad or a chinese stir-fry) and the author put them onto a pizza crust. But there are some interesting ones like the spinach pizza (sauted spinach with garlic, raisins and pine nuts put onto a pizza crust with melted cheese) and some ofthe eggplant recipes are neat. The Athenian pizza is excellent - feta, red onion, mushroom, olives etc baked on the pizza crust. And there are some interesting ones that I'm looking forward to trying that use different pestos. Overall good cookbook with inventive ideas and very pretty presentation that you could easily serve to guests.

2 of 2 people found the following review helpful:

4.0 out of 5 stars Creative pizza, gorgeous presentation, delicious!!, October 29, 1998

By A Customer

This cookbook has an extensive collection of creative pizzas...all beautifully presented in color photos. I have tried several and all are delicious and fun. I took off one star because some take a long time to make. Enjoy!

1 of 1 people found the following review helpful:

4.0 out of 5 stars Elaborate but thought-provoking, March 23, 2000

By	ADP (Washington, DC USA) - See all my reviews

The unbelievably beautiful photographs (taken by the writer himself) showed me uses for things I never would have dreamed of putting on a pizza--okra, eggs (sunny side up!), fruits, and a wide variety of vegetables such as cauliflower. McNair is a bit of an ingredient-snob (he seems horrified by the idea that anyone would use anything but a tomato ripped from the vine moments ago to make a pizza). That said, the book will help you unleash your creativity before you stick that Boboli in the oven. A few really ambitious people might actually try to follow one of these recipes, which would be quite an adventure, and one with a delicious conclusion.