The Book of Pizzas and Italian Breads (Book of...) (Paperback)

~ Sarah Bush (Author) "The traditional pizzas of Italy rely on the wonderful Mediter ingredients that are so plentiful-sun-ripened toma, golden olive oil, fresh herbs and cheeses are the..." (more)
Key Phrases: dampen edges with water, sprinkle with remaining oil, knead briefly, Traditional Pizza Dough, Tomato Topping, Pan Pizza Dough (more...)

Editorial Reviews

Product Description

An eclectic edition of pizza and bread recipes for every occasion. Beautiful, full-color photos detail each recipe and show what the cooking effort produces. More than 100 recipes in all.

Product Details

• Paperback: 120 pages
• Publisher: HP Trade; illustrated edition edition (May 31, 1989)
• Language: English
• ISBN-10: 0895867885
• ISBN-13: 978-0895867889
• Product Dimensions: 10.8 x 5.4 x 0.2 inches
• Shipping Weight: 10.4 ounces
• Average Customer Review: 4.7 out of 5 stars  See all reviews (3 customer reviews)
• Amazon.com Sales Rank: #766,959 in Books (See Bestsellers in Books)

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Customer Reviews

Most Helpful Customer Reviews

10 of 10 people found the following review helpful:

4.0 out of 5 stars Great introduction., January 12, 2003

By	Themis-Athena (from somewhere between California and Germany) - See all my reviews (TOP 500 REVIEWER)

In its almost 50 parts, all written by experienced cooks and cook book writers, HP Books' "The Book of ... Cooking" series takes you to the cuisines of various regions of the U.S. and around the world; all in easy to follow, well-explained recipes.

This installment, the Book of Pizzas and Italian Breads, starts with a brief introduction into the history of pizzas, the necessary equipment, a glossary of ingredients and a step-by-step guide to pizza crusts, and then presents recipe suggestions ranging from traditional pizzas to Italian breads. Special chapters are dedicated to quick and easy pizzas, pizzas for entertaining, pizzas for kids, pizzas from around the world, unusually shaped pizzas and dessert pizzas. Classics such as pizza Margherita, quattro stagioni, marinara and napolitana, bread sticks, various calzones, focaccia, polenta bread, panettone, and four cheese, Hawaiian and salami pizzas, appear next to unique recipes such as choc-truffle pizza, French brie pizza, grape bread, sausage and apple pizza, and sour cream and caviar pizza.

From apple pie pizza to whole wheat pizza dough, this collection of recipes, while not all-encompassing, is a great introduction to the endless possibilities of baking food on a slab of dough, covered with cheese - and at a relative bargain price, to boot. Also recommended for fans of Italian cooking: This series' installments on antipasti, pasta and light pasta sauces.

Also recommended:
Around the World Cookbook
Moosewood Restaurant Cooks at Home: Fast and Easy Recipes for Any Day
Sundays at Moosewood Restaurant: Ethnic and Regional Recipes from the Cooks at the Legendary Restaurant (Cookery)
Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
On Cooking: A Textbook of Culinary Fundamentals (4th Edition) Textbook only
Joy of Cooking: 75th Anniversary Edition - 2006

4 of 4 people found the following review helpful:

5.0 out of 5 stars There are Plenty of Delicious Pizza Recipes in this Delightful Book, July 15, 2006

By	Katie Osborne (Portland, Oregon and the sunny Caribbean) - See all my reviews (TOP 1000 REVIEWER)    (REAL NAME)    (VINE VOICE)

Seven years ago my husband Dub and I sailed into Whangarai Harbour in New Zealand. On our way in I spied some friends or ours, Gayle and John, who we'd met in Tahiti. They were Kiwis and they were ending their five year circumnavigation, home at last. We anchored close to their boat and later dinghied over for sundowners (usually Coke and Rum). That evening, as usual, we told tall tales of our adventures at sea and we congratulated ourselves on being in this wonderful place at this wonderful time. Later, as we were saying our goodbyes, Gayle gave me her set of the Salamandar Book of Series Cookbooks. They are sold by HP Books in the States as paperbacks. Gayle carried these books around the planet and now she was giving them to me, complete with her notes (written in the books) on the recipes, how well she and John liked certain dishes, which were their favorites, how hard they were to prepare. She knew I was a cook and she thought I'd appreciate them. She was right.

Like all the books in the series "The Book of Pizzas & Italian Breads" is about five inches wide and about a foot tall, making them kind of unique among cookbooks. But one should not be put off because of the odd shape, these are real books and you can find mighty darned good recipes in them like in this book. Many people would think that you couldn't bake on a sailboat, but you can. We have a convection microwave on "Tara" and it bakes just fine. In fact the last thing we did in it was the Asparagus and Ham Squares on Page 47 and "Yum Yum" is what I have to say about them. There are so many different pizza combinations and ways to make pizza, probably the list is endless, but there are quite a few good ones presented here. Plus, as an additional added benefit you get some very delicious dessert bread recipes. What a deal. I use this book a lot and if you get it, I bet you will too.

Review Submitted by Captain Katie Osborne

2 of 9 people found the following review helpful:

5.0 out of 5 stars Pizzas and Italian Breads, November 7, 2003

By	Jim Edwards (Clarksville Tennessee) - See all my reviews

I wrote that I had not recieved the book. My wife recieved the book and packed it in the bags for a trip to Mich.. Some thing told me to ask her---yep she forgot all about it, and had left it in a side pocket in the bag.---My apoligy to all--- The book must have came in about 4 days after ordering. My best to all. jim edwards