Pizza Books - Page 2

California Pizza Kitchen Pasta, Salads, Soups, And Sides

Larry Flax, Rick Rosenfield

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Customer Reviews:
Total reviews: 20 Average rating: 4.0 of 5

Editorial Review:

At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few.

The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities.

Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular.

The Everything Pizza Cookbook: 300 Crowd-Pleasing Slices of Heaven (Everything: Cooking)

Belinda Hulin

Amazon Price: $10.17 List Price: $14.95 Usually ships in 2 to 4 weeks By: Adams Media Amazon Marketplace: 11 new & used starting at $3.95

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Customer Reviews:
Total reviews: 2 Average rating: 5.0 of 5

A Pizza for Every Season 5 out of 5 stars.
1 of 1 people found this review helpful.

At the risk of dating myself, I can remember when pizza had only one topping. Cheese. I was very young, of course. Undoubtedly Belinda Hulin has never heard of such a relic. She offers an outstanding and delicious array of toppings for pizza to fit most any occasion. My Southern roots gravitated to the Fried Green Tomato Pizza and then inched right over to the Southern Pimiento Cheese Pizza. But Hulin takes us beyond Southern to Thai Peanut Chicken, Mexican Pizza--the list goes on. And back when I was thinking how boring a cheese pizza tasted, I never dreamed of dessert pizza or breakfast pizza. Hulin's offerings are truly a pizza tour de force.

Editorial Review:

Whether you're partial to thick crust or thin crust, Neapolitan or Sicilian, you can't go wrong with the 300 mouthwatering recipes in The Everything Pizza Cookbook. Beginning with the history of pizza and its origin in Naples, Italy, The Everything Pizza Cookbook slices up everything aspiring pizza chefs like you want to know--from how to buy the correct equipment and the freshest ingredients to preparing an appetizing collection of pies, including:

• Sweet Dough Pizza Crust
• Pesto Sauce for Thin-Crust Pizza
• Fire-Baked Six-Cheese Pizza
• Chopped Salad Pizza
• Clams Marinara Pizza
• Triple-Chocolate Pizza
• Wild Boar Barbecue Pizza

Author Belinda Hulin offers pizza party tips, diet-breaking-worthy recipes, and pizzas to make with kids--as well as pizzas that meat lovers, vegetarians, and chocolate addicts will salivate over.

The Figs Table: More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts

Todd English, Sally Sampson

Amazon Price: $19.17 List Price: $27.00 Usually ships in 24 hours By: Simon & Schuster Amazon Marketplace: 64 new & used starting at $5.96

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Customer Reviews:
Total reviews: 10 Average rating: 4.5 of 5

Editorial Review:

"Never trust a round pizza"

-- Todd English

Todd English, the renowned chef who brought you The Olives Table, shares his savory, innovative, Mediterranean-inspired food in this collection of more than 100 home-tested recipes from his award-winning restaurant Figs. At Figs, which was voted Best Italian Restaurant by USA Today and cited by Boston magazine and Zagat's as having the best pizza in Boston, there's something for everyone in the family, from Macaroni Simoni for the kids, to Portobello Mushrooms, Mushroom Purée, and Fontina Cheese Pizza for more sophisticated palates. And no one will turn down a taste of the White-Chocolate Challah Pudding with Caramel Sauce.

Everyone loves pizza, and at Figs, pizza is the main attraction. But that's not all you'll find in these pages. The Figs Table showcases Todd English's trademark style: layering flavors to create bold and soulful food, now available to the home cook. Fennel Watermelon, and Black Olive Salad with Feta Cheese makes a refreshing starter on a hot summer day, while the flavors of Roasted, Fried Pear Quarters with Frisée, Prosciutto, and Balsamic Glaze warm a cool autumn evening. Mushroom Minestrone or Black Bean Chill is filling enough to make a meal. Couscous Carbonara with Country Ham is a new twist on an old favorite; Spaghetti with Hazelnuts and Green Beans makes a simple but elegant supper. And why not try Creamy Cheddar and Spinach Polenta or the Asparagus Butter Risotto with Shrimp as a change from pasta? And of course, there's the pizza: White Bean Hummus and Asiago; Fig and Prosciutto; Clam; Spicy Shrimp Pizza with Caramelized Leeks and Tomato Sauce; Classico; even Kielbasa, Sauerkraut, and Potato Pizza with Dijon Mustard Aloli. And for just a taste of something sweet, try a Cranberry Pecan Biscotti, a slice of Torta Caprese, or the Tiramisu that The Boston Phoenix called "the best in town."

Simple or complex, sweet or savory, any dish from The Figs Table makes any meal special.

Building a Wood-Fired Oven for Bread and Pizza

Tom Jaine

Amazon Price: $17.95 List Price: $19.95 Usually ships in 24 hours By: Prospect Books Amazon Marketplace: 29 new & used starting at $11.02

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Customer Reviews:
Total reviews: 5 Average rating: 2.5 of 5

a good supplement to The Bread Builders 4 out of 5 stars.
107 of 107 people found this review helpful.

If you're interested in building a wood-fired oven for baking, this is a good supplement to Alan Scott's essential "The Bread Builders". Provides very interesting historical background, amusing anecdotes and a set of plans which are aimed a bit more squarely at the amateur builder than Alan's plans. I'm building an oven now using plans interpolated between the two. If you're going to tackle a project like this, get a good book on masonry techniques too, or better yet, a video. (Amazon, care to provide some suggestions?)

Editorial Review:

The ultimate project for the DIY cook and baker: an oven in your own back yard. Pizza cooks faster and is more tender, bread crusts as it's never crusted before. The anticipation prompted by the smoking chimney is indescribable, the results without peer. This little book tells how to build a outdoor brick oven from scratch, with working drawings; and how to restore an existing oven if your house is so lucky to possess one. There is guidance in firing and running the oven, and some recipes for good measure.

Chez Panisse Pasta, Pizza, Calzone

Alice Waters

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Customer Reviews:
Total reviews: 5 Average rating: 3.0 of 5

It's just not the real thing 2 out of 5 stars.
18 of 20 people found this review helpful.

Beautiful book, great recipes...except for one: the pizza dough recipe is nothing like what they use at the Chez Panisse Cafe. After several frustrating attempts to try and duplicate the pizzas that I have eaten so many times, I called the restaurant, and they admitted that the recipe in the book was not the real McCoy. Without it, what's the point? Side note: there is a pizza dough recipe in Rogers and Gray's The Cafe Cookbook that is much closer to the original...

This book was my permission to experiment 5 out of 5 stars.
16 of 18 people found this review helpful.

This book, originally published in 1984 was a major influence on the way I cook. It not only gave me the knowledge to try new and fresher ingredients, but it's writing enabled me to visualize that I could really improvise in the kitchen. Every recipie I have made from this book has been fabulous, and the roasted new potatoes with pesto are the absolute bomb. For the recipies, and the creativeness that Alice Waters encourages, no serious cook should be without this book.

Editorial Review:

This classic cookbook brings together 87 recipes for pasta sauces and 36 pizza and calzone recipes, as well as tasty pasta doughs, such as buckwheat, red pepper and saffron. Featuring beautiful line drawings throughout, the book is a feast for the eyes as well as the palate.

500 Pizzas & Flatbreads: The Only Pizza & Flatbread Compendium You'll Ever Need (500 (Sellers Publishing))

Rebecca Baugniet

Amazon Price: $10.85 List Price: $15.95 Usually ships in 24 hours By: Sellers Publishing Amazon Marketplace: 27 new & used starting at $9.95

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Editorial Review:

500 Pizzas & Flatbreads is an extensive recipe collection that reaches all over the globe for inspiration. Not only does this volume offer plenty of recipes for the beloved classic pizzas - thick and thin crust, traditional and gourmet - but it also includes a wide range international flatbreads from a wide range of culinary traditions - Indian naan and dosas; Moroccan chickpea flatbread; Ethiopian injeri; matzoh and pita from the Middle East; fry bread, bammy bread, pupusa from the Americas; and many more. All recipes are tested in a conventional home oven.

Everybody Loves Pizza: The Deep Dish on America's Favorite Food

Penny Pollack, Jeff Ruby

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Customer Reviews:
Total reviews: 6 Average rating: 5.0 of 5

Fun-facts and mouth-watering kitchen ideas for pizza aficionados everywhere 5 out of 5 stars.
9 of 9 people found this review helpful.

Beautifully illustrated with color photography throughout, Everybody Loves Pizza is part cookbook, part restaurant guide, and part trivia fun book all about the delicious and popular food of pizza! Chapters look at the origin of pizza in Italy and its evolution in American culture, featuring recipes from expert chefs, from Barbecue Chicken Pizza to Prosciutto Pear Pizza, Rosemary Red Onion Pizza, and much more. A directory of 500 top-notch pizzerias in the United States fills out the best locations for traveling gourmets to visit rounds out this "must-have" book of fun-facts and mouth-watering kitchen ideas for pizza aficionados everywhere.

Editorial Review:

Everybody Loves Pizza is a celebration of America’s favorite dish — its history, its versatility, its staying power. It delves into where pizza came from, where it’s going, and what it means to American culture. Thanks to food writers, pizza insiders, and ordinary, pizza-loving Americans, it also reveals where to find 540 top-notch pizzas across the country, plus recipes from the familiar (Pepperoni or Barbecue Chicken Pizza) to the adventurous (Shrimp Pizza with Tasso Ham, Goat Cheese, and Spinach or Prosciutto Pear Pizza).

Pot Pies: Yumminess in a Dish

Elinor Klivans

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Customer Reviews:
Total reviews: 6 Average rating: 4.5 of 5

Editorial Review:

With succulent fillings under their golden toppings, it's no wonder that potpies have such a universal appeal. Author Elinor Klivans offers a huge range of filling options from vegetables and eggs to meats, chicken, or fish. And the variety of toppings is a real eye-opener: homemade crusts; story-bought phyllo or puff pastry; tortillas; quick-mixing corn bread or biscuits; even nuts, potatoes, or bread. These 50 recipes go from classics like beef and vegetable potpie or everyone's favorite chicken pot pie, to new takes like the Breakfast Special Potpie: Eggs, bacon, and potatoes with an Irish soda bread crust is a great new option for brunch. Also included are plenty of meatless versions, such as the sublime Spinach, Ricotta, and Parmesan Potpie topped with a delicious cream cheese crust. Advice about assembling and baking potpies assures that all parts of the fillings will be cooked just right and toppings will stand at crispy and proud attention. With useful ideas for do-ahead preparation, storing, freezing, and re-heating, there's nothing like Potpies.

Pizza: And other savory pies

Brigit Legere Binns

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Editorial Review:

If you love pizza, consider the delicious satisfaction of making it at home using fresh, wholesome ingredients and according to your own exacting specifications. Thick, chewy crust or thin, crackery crust. Tomato sauce or sliced fresh tomatoes. Generous with the cheese or light on the toppings.

With this book in your kitchen, you can bake up Italian classics like Pizza Margherita; American favorites like Classic Pepperoni; inspired appetizers like Pizzette with Garlic, Mushrooms, and Goat Cheese; and even pizza cousins like calzone and stromboli. Fire up the oven and invite your friends and family over for an array of delectable homemade and handcrafted pizzas.

Pizza: Any Way You Slice It (Easy Recipes for Great Homemade Pizzas, Focaccia, and Calzones)

Michele Scicolone, Charles Scicolone

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Customer Reviews:
Total reviews: 10 Average rating: 5.0 of 5

Editorial Review:

Can't resist the warm, enticing aroma of a perfect homemade pizza with a crisp crust topped with creamy mozzarella and juicy tomatoes? Now you can become an expert pizza maker using Charles and Michele Scicolone's Pizza--Any Way You Slice It.  Their simple techniques and 100 innovative recipes will have you making top-quality, authentic pizza right in your own kitchen.

Inspired by a trip to Naples, the birthplace of pizza, Charles and Michele became determined to find ways to duplicate their favorite dish at home.  Charles, who didn't even know the difference between a teaspoon and a tablespoon, had to start from the beginning.  He made pizza after pizza, and soon Charles, who had never cooked anything in his life, was able to make perfect pizza from scratch.  Friends were amazed not just by how good Charles's pizzas were, but by how simple his techniques were.

Now, after mastering the art of making pizza, the Scicolones share their easy-to-follow tips and shortcuts: from mixing, kneading, and shaping the dough to choosing the right toppings.  Pizza--Any Way You Slice It includes Italian classics, such as Pizza Margherita (tomatoes, mozzarella, and basil) and Florentine Pizza (with spinach), and pizza American style, with favorites like Chicago Sausage and Cheese Deep-Dish Pie and New Haven White Clam Pizza.  And there are easy recipes for unique stuffed pizzas, Italian regional pizzas, focaccia, and flatbreads--something for every taste.

Rounding out this comprehensive pizza book are recipes for pizza accompaniments, pizza history and trivia, a suggested wine list, and a list of the Scicolones' favorite pizzerias in the United States and Italy.  With Pizza--Any Way You Slice It, you're just one recipe away from perfect pizza at home.


From the Hardcover edition.