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Comment: Nice Previously Handled Copy with Minimal Wear to Exterior and Interior. Strong Binding. Book is Free of Any Marks, Notes, or Highlights. Wonderful Copy.
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Pizza: Award-Winning Pies for the Home Kitchen Hardcover – May 15, 2012

4.4 out of 5 stars 25 customer reviews

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Editorial Reviews

About the Author

Born in Melbourne and raised on Australia's Gold Coast, Evan's passion for cooking was inspired by his love for the great outdoors. He worked as a chef so that he could surf or fish all day. After opening his first restaurant, The Pantry, in Melbourne’s bay side suburb of Brighton in 1993 at the age of 19, Pete moved to Sydney in 1996 with his brother Dave and established Hugos in Bondi, followed by Hugos Lounge in Kings Cross in 2000, Hugos Bar Pizza in 2004 and his most recent venture Hugos Manly in 2008. Pete’s restaurants have won numerous awards including the SMH coveted “chef’s hat” for seven years in a row; “Best Pizza in the World” in New York; and “Best Bar in Australia” in 2005; “best nightclub in Australia” 2007, 2008, and 2009; and “best pizza restaurant in Australia” in 2008 and 2009.

Pete has been in front of the camera for the last 9 years as a TV presenter. February 2010 saw the premiere of "My Kitchen Rules" in which Pete and his good mate Manu Feildel head up the judging panel in this plate against plate team competition. Pete’s other work includes over 400 episodes as the host of Australia’s top cooking show “FRESH” on Channel 9; 60 episodes of “Home,” a lifestyle program; a one-hour behind-the scenes documentary, “Cooking For Our Princess Mary”; and the series “FISH,” which saw Pete and his fishing mad brother in-law ‘Udo’ travel around Australia catching and cooking the freshest catch. Pete is currently filming a new project that has him cooking for the world’s best parties. He appears annually at some of Australia’s most acclaimed food events such as “Tasting Australia”, “The Good Food Show,” and “The Great Barrier Feast.” He travelled to New York and Los Angeles for the G’day USA promotion in 2009 and 2010 where he cooked at “The Waldorf Astoria” and was featured on “The Martha Stewart Show,””The Rachael Ray Show,” and the “CBS Early Show”.
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Product Details

  • Hardcover: 96 pages
  • Publisher: Weldon Owen; 4/15/12 edition (May 15, 2012)
  • Language: English
  • ISBN-10: 1616281685
  • ISBN-13: 978-1616281687
  • Product Dimensions: 7.2 x 0.7 x 8.2 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (25 customer reviews)
  • Amazon Best Sellers Rank: #463,374 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

I got this book as a gift along with a pizza stone. I am a somewhat skilled home cook, although using a pizza stone was new to me. I was excited to use recipes from a pizza expert like Pete Evans, and browsing the book, there were plenty that jumped out at me. Most recipes are complex and require many steps and homemade toppings. The first recipe I made involved his balsamic onion "jam". I followed the recipe to a tee and did not get the implied results - at all. I also found that the book lacked any instruction on techniques like rolling out dough. The result was just ok. I tried another recipe tonight - the basic margherita pie - and again followed the instructions to a tee. The result was kind of a mess. I'm sure I will improve with practice, but I just wanted to stress that for a book that appears to be a basic lesson on gourmet pizzas - it is not beginner friendly. I won't give up though :)
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This is a great cook book for pizza lovers. The basic crust and sauce recipes are really easy and fabulous tasting. Some of the recipes are complicated but I just take the concepts and adjust to simplify. Love this book !
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I am hungry as I look through this book and I have already put markers in many of the pages of recipes that I will make. The author shows Very creative recipes and yet they are not over the top crazy. The book also helps you with dough making, different types of doughs to make, and many pizza sauces to try. I own many pizza books, but I am glad that I have this one in my library. Definitely, this book will not sit on my shelf collecting dust, rather the pages will get stained with flour and sauce as I refer to it, while making pizza at home.
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With just over 100 pages, at least half of them covered with photographs rather than text, this is really a rather small book, but one packed with a trove of ideas, examples and advice. And the photographs make my mouth water. As more than one other reviewer has noted, these recipes are not for the casual cook, but even a little effort in following them or drawing upon them for inspiration should prove worthwhile. I was surprised at the spare simplicity of Evans' recommended red sauce, but his rationale for that bare bones approach -- letting the toppings themselves shine -- certainly makes sense. And having as a personal goal the construction of pizzas to rival what is in those photographs is a noble ambition, in my view. A very useful and inspirational treatise on pizzas, and highly recommended.
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Living in central Florida (USA), I frequently shop at a Publix supermarket, and one day after checking out my groceries, this book by Pete Evans caught my attention... especially the 25-percent off price. I love to cook and to eat, and fresh, homemade pizza is one of my favorite foods. This is my first cookbook dedicated to pizza, and I am very happy that I had the opportunity to purchase such an informative, content-rich and photographically-appealing book... that has answered most of the questions I had about making a pizza.

My latest pizza creation, a Chicken Florentine Pizza, uses a Classic Pizza Dough recipe from this book. The recipe is located at:

Ref: Chicken Florentine Pizza, Part 1 of 2 - The Pizza Dough - (303) . . . [...]

Ref: Chicken Florentine Pizza, Part 2 of 2 - Inside The Pizza - (304) . . . [...]
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If you love making pizza and need some new idea, pick this book up. Not only is it full of photos that will make your mouth water, but it includes a plenty of creative recipes that will inspire you to have pizza night every night. Highly recommended!
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If your home oven reaches at least 500 , this culinary masterpiece will remain in your family for years... I have my kids friends over and we pump out a variety of wholesome, great tasting pizzas over a 4 hour period, sampling, critiquing , everyone has their favs and always want to do it again soon . The confits are simple and the pepperadelle is easy to make and a fantastic topping... This book gets it right! Salute!
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I bought this for my daughter in law. She loves this book. She is making wonderful pizzas from scratch even the sauce and they are wonderful.
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