Pizza Books - Page 3

The Pizza Book: Everything There Is To Know About the World's Greatest Pie

Evelyne Slomon

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Customer Reviews:
Total reviews: 8 Average rating: 4.5 of 5

Best manual on homemade pizza making 5 out of 5 stars.
6 of 8 people found this review helpful.

I was surprised to see that this little gem is out of print. Shame! As a pizza freak, I've toiled for ~20 years in search of the perfect homemade thin-crust pizza. The closest thing to a perfect guide is this book. A great pie is only as good as the dough/crust it sits on, and it's this emphasis that convinced me Ms. Slomon knows her stuff. Knowing where to look (NYC's finest pizzerias) for clues doesn't hurt, either. A great variety of pizzas are covered here, from thin-crust or deep-dish to calzones, strombolis, and more. What's appealing about his book is the passion the author exudes about her subject, something that genuinely comes through.

Always remember: If you must add oil to the dough for thin-crust pizzas, NEVER add it at the start; instead, make a sponge with the full amount of water, half the amount of flour, and yeast. Add salt, oil (if you must!), and the remaining flour later. This way, the dough stays elastic while developing a more tender crumb than if you were to avoid using oil altogether (as in the classic Neapolitan recipe). Adding oil at the start will give you a short, crumbly dough. Sadly, most pizza recipes insist on this CRIMINAL shortcut!

Long live the world's most perfect pie!

Editorial Review:

This young chef makes pizza making easy and fun. More than 200 easy-to-follow recipes. Supplementing the recipes is advice about ingredients, equipment and technique.

THE ULTIMATE PIZZA MANUAL: MAKE PIZZA LIKE THE PROS…USED TO!

Francesco Brunaldo

Amazon Price: $13.45 List Price: $14.95 Usually ships in 24 hours By: Ultimate Culinary Publications Amazon Marketplace: 9 new & used starting at $13.45

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

Editorial Review:

THE ULTIMATE PIZZA MANUAL: MAKE PIZZA LIKE THE PROS…USED TO!

Now make real thin-crust pizza at home for a fraction of the pizzeria price!
Why? Because you have no idea what you're missing!
You can't buy pizza like this anymore for any amount of money…and that's exactly what they're charging!

As a result of years of experience and home-kitchen testing I'm going to show you how to make a very special, incredibly delicious, professional, large-diameter, thin-crust, old-world New York Italian-style pizza AT HOME, relatively easily and cheaply from scratch, not just an over-simplified recipe for bread with sauce and cheese.

You will discover what other cookbooks don't know:
• Old-world professional secrets
• Special at-home tricks and techniques
• The ultimate pizza sauce recipe
…all of which go into the making of the ultimate cheese pizza with every page and every step illustrated in full color!

It's comfort food and it's basic sustenance; this work of art had better be the ultimate!

So, if you're not making real pizza at home you don't know what you're missing!

Meatloaf: Recipes for Everyone's Favorite

Maryana Vollstedt

Amazon Price: $14.95 List Price: $14.95 Usually ships in 24 hours By: Chronicle Books Amazon Marketplace: 52 new & used starting at $2.28

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Everyone's Favorite!?! 5 out of 5 stars.
0 of 3 people found this review helpful.

I always hated Meatloaf - it always looked like SPAM to me - BUT - this book does some fun stuff with Meatloaf - and so I just couldn't resist!!!

One of my favorite recipes is Frosted Meatloaf!!! What's that you ask?!? That's Meatloaf topped with Mashed Potatoes - the best part of that being that the potatoes actually hide the Meatloaf - the second best part is the title's tie in with dessert - you can't go wrong with that!!!

Anyway - I know a lot of people really do love Meatloaf - so if I love this book - I'm sure a real lover - would like it even more!!!

Editorial Review:

Everyone loves meatloaf. It's the ultimate in homey comfort food, easy to make and, with a fluffy mound of mashed potatoes and some gravy, about as close to heaven as a meal can get. Maryana Vollstedt, author of such comforting favorites as Big Book of Casseroles and Big Book of Easy Suppers, presents her favorite recipes, including a classic loaf using a mixture of ground beef and sausage; a lively version with a horseradish-crumb topping; and an Asian-style meatloaf with a hoisin-soy sauce (and a spicy touch of wasabi for more adventurous folks). Others showcase poultry, lamb, or fish and there are also vegetarian selections. Recipes for the perfect side dish accompaniment round out this satisfying book.

The Pizza Gourmet: Simple Recipes for Spectacular Pizza

Shea MacKenzie

Amazon Price: $16.15 List Price: $17.95 Usually ships in 24 hours By: Avery Amazon Marketplace: 41 new & used starting at $0.57

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Customer Reviews:
Total reviews: 4 Average rating: 4.0 of 5

VERY VERY HELPFUL! 5 out of 5 stars.
12 of 15 people found this review helpful.

I am looking to expand the basic menu items at our restaurant and found this book to be very very helpful. I reviewed quite a few other books at the library and none really had what I was looking for. This book has proven to be easy to use whether you're cooking for yourself, a family of five, or up to as many as 400 people a day. It offers a variety of ways to serve the same dish, yet appear different, while still being able to give it your own personal touch, whether you are trying to work with a picky eater child or that impossible to please customer. Bon Appetite!

Great if you want your pizza crammed with lots of toppings 2 out of 5 stars.
1 of 2 people found this review helpful.

When it comes to pizza there are two basic preferences. Either you go for something simple and you sprinkle one or two light toppings sparingly to enhance the flavour of the crust and the flavour of the tomato sauce that has been finely balanced with herbs and spices. Or you go the other way and you overfill your pizza with your chosen toppings and even sometimes include as many different toppings as you can think of. This book is mainly for the latter type of pizza. If you enjoy filling your face with a smorgasbord of flavours and textures only to feel bloated and ill afterwards then this is the book for you. If, on the other hand you want to get down to basics and do things more simply yet at the same time produce something sophisticated in flavour and texture then you'll need a different book. Although the technical information and secrets are available online I have not yet found a printed book on true pizza excellence. Printed cookery books are aimed to appeal to as many buyers as possible who won't want to bother searching for the correct flours and do the necessary experimentation for success. On the other hand what has prevented me from rating this book a one star is that it has some use in suggesting unusual toppings but I will include only one or maybe two toppings on a pizza and much reduce the quantity.

Pizza: Calzone & Focaccia

Maxine Clark

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Editorial Review:

Pizza is everyone's favourite Italian food. Create delicious pizzas, calzones, and focaccias with Maxine Clark's authentic recipes. The chapter Doughs, Techniques, and Sauces includes recipes for Basic Pizza Dough, Pizzaiolo Sauce, and step-by-step instructions for a true Neapolitan pizza. Pizzas Thick and Thin range from Classic Pizza Margherita to Pizza di Patate--a tasty wheat-free potato cake topped with tomatoes and bacon. Focaccias include a huge Oozing Cheese Focaccia, a Stuffed Focacia with Figs, Prosciutto, and Taleggio, and even sweet versions. Try Calzones and Pizza Pies, such as Calzone alla Parmigiana with eggplant and mozzarella, and Sfogliati al Noci e Prezzemolo--little buns filled with walnuts, garlic, and parsley. Explore Pizzette and Small Bites to find Goat Cheese, Pesto, and Garlic Pizzette, Focaccette Sorpresa (with a hidden tomato in the melting mozzarella), and Ligurian Sardenaira--an intensely flavoured sardine, tomato, and garlic pizza. *Pizza Pointers provide tips on shaping, baking, and problem solving. *A Useful Equipment and Ingredients section provdes tips on equipment and explains which flour and other ingredients are best. *Mouthwatering photography by Richard Jung.

Nick Stellino's Passione: Pasta, Pizza, and Panini

Nick Stellino

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Customer Reviews:
Total reviews: 1 Average rating: 5.0 of 5

Editorial Review:

Nick Stellino revels in his love of good food and infuses each new book with the kind of zest for living that has become the hallmark of his television shows and personal appearances. This all-new collection is no exception, with more than one hundred recipes celebrating the quintessential Italian comfort foods that have such enduring and universal appeal.

Yet this is more than just a sampling of Italian classics. Nick's recipes for pizza, pasta, and panini are imaginative and contemporary interpretations. He enlivens traditional pizzas-baked, fried, or stuffed-with unusual ingredients and makes pasta from scratch as simple as 1-2-3. And in Nick's hands, easy-to-make sandwiches and breads, for which Italy is famous, become works of art.

Nick Stellino's Passione speaks as much to the heart as it does to the taste buds. It draws on the rich culinary history of Nick's native Italy, shares the secrets of Italian home cooks, and features unique touches that could only come from this charismatic personality.

Pillsbury Pizza Night: Top It, Stuff It, Twist ItThe easy way to go with refrigerated dough

Pillsbury Editors

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Customer Reviews:
Total reviews: 1 Average rating: 2.0 of 5

PIZZA EVERY NIGHT THE EASIEST WAY 2 out of 5 stars.
0 of 5 people found this review helpful.

9/10/2008

Pillsbury Pizza Night
Top it, Stuff it, Twist it
The Easy Way to go with
Refrigerated Dough





A review by Marty Martindale

This is a handy little cookbook for the busy worker with pizza lovers depending on them at the end of the day. It covers pizzas for family meals, party pizzas, what they call "Pizza in Disguise," and pizza as an appetizer, pizza as a dessert. The book pays special attention to the first-things-first, details for handling the dough, how to make the various crusts, topping tips and the importance of allowing, like roasts, the pizza to cool a few minutes for better flavor.

All recipes commence with the item: Refrigerated Classic Pizza Crust:

STUFFED-CRUST PIZZA:
Calls for string cheese, pizza sauce, pepperoni slices and shredded Italian cheese

CHICKEN AND BLACK BEAN TOSTIZZAS:
Cooked chicken, canned black beans, salsa, cilantro, cumin, green onions, bell pepper, Cheddar, sour cream and guacamole

CHICAGO DEEP-DISH SAUSAGE PIZZA:
Italian pork sausage, bell pepper, mushrooms, pizza sauce, shredded mozzarella, tomatoes, ripe olives and green onions

RUSTIC HAM AND SPINACH PIE:
Olive oil, garlic, frozen spinach, Swiss cheese and sliced, cooked ham

5-WAY CINCINNATI PIZZA:
Ground beef, barbecue sauce, shili powder, cumin, apple pie spice, red kidney beans, onion and Cheddar cheese

PHILLY CHEESE STEAK PIZZA:
Butter, bell pepper, onion, Cheddar, cooked roast beef from deli, tomatoes

SHRIMP AND FETA GREEK-STYLE PIZZA:
Uncooked shrimp, cornmeal, mozzarella cheese, olive oil, garlic, feta cheese, green onions rosemary and ripe olives

CHEESY BEAN AND CHICKEN PIZZA:
Mayonaise, lemon juice, green chiles, kidney beans, cooked chicken, Mexican cheese blend, cilantro

SPINACH PIEROGI PIZZA:
Frozen spinach, onion, butter, mashed potatoes, oil, garlic, mozzarella cheese, Cheddar cheese

CANADIAN BACON AND PINEAPPLE PIZZA:
Provolone cheese, Canadian bacon, pineapple chunks, red onion, bell pepper, Cheddar cheese

ORANGE-CHICKEN-CHIPOTLE PIZZA:
Olive oil, onion, chicken, orange marmalade, cumin, chipotle chiles in adobo, mandarin orange, Monterrey Jack cheese and Cheddar cheese

Cilantro, mojo crillo marinade, red onion, black beans, chicken strips, Monterrey Jack, mozzarella

CHICKEN CURRY PIZZA:
Oil, chicken, onions, bell pepper, garlic, coriander, cumin, gingerroot, turmeric, cayenne pepper, cinnamon, cloves, tomato, frozen peas, mozzarella

SHRIMP AND PANCETTA PIZZA:
Shrimp, olive oil, garlic, pancetta, Alfredo sauce, mozzarella sauce, tomato, Italian parsley

BREAKFAST CALZONES:
Eggs, milk, butter, mozzarella, pepperoni, Parmesan cheese

CHICKEN SALAD FOCACCIA SANDWICHES:
Olive oil, garlic, rosemary, cooked chicken, celery, mayonnaise, green onions. Tarragon, yellow mustard

RED BELL PEPPER AND OLIVE PIZZA STICKS:
Olive oil, bell pepper, ripe olives, rosemary, pasta sauce

MINI PIZZAS:
Basil pesto, tomatoes, shredded mozzarella

COUNTRY FRENCH HERB FLATBREAD:
Olive oil, herbes de Provence, tomatoes, goat cheese, eggs, thyme, cherry tomatoes

BRIE AND CRANBERRY PIZZAS:
Brie cheese, canned whole cranberry sauce, chopped pecans

CHOCOLATE-PEANUT BUTTER COOKIE PIZZA:
Cream cheese, peanut butter, sugar, milk, whipped topping, hot fudge topping, chopped peanuts

Marty Martindale's website is: FOOD SITE OF THE DAY.

Editorial Review:

If you’ve ever dreamed of making oven-fresh pizza for yourself and your family, Pillsbury Pizza Night: Top It, Stuff It, Twist It—The easy way to go with refrigerated dough makes homemade pizza possible! Each recipe calls for prepared Pillsbury dough, which means you waste no time, and you and your family can focus on the fun stuff like topping and fillings. Nearly 100 recipes in this lay-flat, wire-bound book include classic Italian pies, party favorites, unique pizzas with international flair, snacks, and even dessert pizzas to satisfy everyone’s tastes.

Getting Your Slice of the Pie: A Definitive Source for Prospering in Pizza

Tracy Powell

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Customer Reviews:
Total reviews: 7 Average rating: 4.5 of 5

"informative and interesting--a little rushed" 4 out of 5 stars.
11 of 11 people found this review helpful.

Let me start by saying I enjoyed reading this book a great deal. A lot of information concerning mixers, ovens, and other topics were covered. Too much repetition, as well as too much focus on statistics of the big companies was a downer. As a pizza affectionado and person looking into the pizza business I would have liked a little more advise for beginners. I got the same vibes as the reviewer from illinois, the author could have done a better job. All in all, this is a great introductory book. I think Tracy Powell should re-write this book from a whole different point of view: From the conception of a small pizza shop to the grand opening/first $1.00. I guess some of us are either dumber or more afraid of taking the plunge into entrepreneurship. Sometimes it just takes a little push!

Editorial Review:

Equipped with the latest inside pizza-industry information allows you to not only compete, but win in the exciting world of pizza! Learn where the hot markets are, how to successfully implement winning menu strategies, and effectively control costs. "Getting Your Slice of the Pie" includes the stories behind today's intriguing pizza personalities, secrets to top companies' success, where pizza came from and where it's going, the latest trends, technology that makes pizza so profitable, and advice on starting your own pizza restaurant.

Pizza: 50 Traditional and Alternative Recipes for the Oven and Grill

Dwayne Ridgaway

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Customer Reviews:
Total reviews: 1 Average rating: 4.0 of 5

Editorial Review:

If you think if pizza as a dish with only sausage, pepperoni, and cheese, think again. Somewhere along the way pizza has grown up. Now, you can choose to bake your pizza or put it on the grill. In Pizza, pizza as weÆve known it is reborn. In these pages, readers will learn the essence of the pizza recipes and how fresh ingredients combined in traditional and unique ways can build to achieve appetizing and visually appealing dishes.

Recipes range from classic pizzas such as Spinach and Arugula Grilled Pizza and Grilled Pizza Margheritta to contemporary pizzas like Buffalo Chicken Stuffed Skillet Pizza, to breakfast dishes like Brunch Pizza with Scrambled Eggs and Prosciutto, to a Chicken Ceasar Salad on Grilled Crust pizza, to a dessert of Mixed Berry Grilled Pizza, this volume includes variations of the classic Italian recipes, vegetarian options, and recipes that reflect ethic diversity takes the pizza beyond ItalyÆs borders.

Use the book as a specific guide to achieve a meal or as a guideline for your own creations. Readers will learn how sauces, cheese, toppings and doughs are interchangeable. ThereÆs also an explanation of traditional and not-so-traditional ingredients.

The Totally Pizza Cookbook (Totally Cookbooks)

Helene Siegel

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Editorial Review:

Perfect for people who can't seem to get enough of a favorite food.