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500 Pizzas & Flatbreads: The Only Pizza & Flatbread Compendium You'll Ever Need (500 Cooking (Sellers)) Hardcover – October 6, 2008
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About the Author
Rebecca Baugniet is a food writer and recipe developer and the author of 500 Pies & Tarts. She has worked as food consultant for 500 Appetizers and 500 Soups. An avid baker and enthusiastic home cook, Baugniet began hosting monthly homemade-pizza nights at her home five years ago to develop and test her own recipes from the classic pizzas to flatbreads from all corners of the globe.
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For anyone expecting a large book, well, large it's not. It's probably about 6" square but a tiny bit over an inch thick. For being so small, it packs a lot of recipes and a fair amount of other info into its tiny shelf footprint.
I think it's a very worthy supplement to Flatbreads & Flavors (a good survey of flatbread culture the world over) and Vegetarian Pizza Cookbook (I mention it mainly for its good variety of crusts and a few nifty dessert pizza recipes).
This seems like a pretty decent little compendium and certainly could be used to spur some creative pizza & flatbread dishes... Though, I might have liked to see a wider variety of crusts & sauces introduced. Or, as with Flatbreads & Flavors, some other recipes thaVegetarian Pizzat would act as accompaniments to the pizzas & flatbreads listed. Such as some curries or other things that typically go with the mentioned breads. But, I guess that's why I think this book and Flatbreads and Flavors complement one another relatively well.
Canola Oil or Grape Seed Oil have much higher smoke points than olive oil, which burns quickly at high heat and has a very strong, overpowering flavor. Don't be stingy on the neutral flavored oil you put into pizza. Fat is flavor. Pizzas and breads are tasteless without oil, salt, and sugar. Honey can also be awesome, depending on the situation.
What I really like about 500 Pizzas is that a beginner can pick up the book and have success baking a really good pizza right off the bat and then grow skills with other recipes in the book.