Pizza Books - Page 4

Pizzeria: The Best of Casual Pizza Oven Cooking (Casual Cuisines of the World)

Evan Kleiman

List Price: $19.95 By: Sunset Publishing Corporation Amazon Marketplace: 16 new & used starting at $4.73

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Customer Reviews:
Total reviews: 3 Average rating: 4.5 of 5

Tremendous fun--even if limited in scope. 4 out of 5 stars.
9 of 11 people found this review helpful.

A host of delightful pizza recipes, most of them in the authentic Italian style of Naples (tomato sauce and cheese isn't the starting point--it's the whole pizza, you American clod). The recipes are all structured for a 9 inch pie, which is really a blessing in disguise, since that lets you plan on cooking two or three different pizzas for your friends in the course of one magnificent evening of Italian pastry.

Note, however, two shortcomings--first, the book only considers 9" pies with the thin, crisp crust characteristic of Naples, and it really doesn't want to talk to you if you don't have a pizza stone to bake them on. So, you won't find guidelines for making thicker, softer crusts, nor will you find advice for making a good pizza on those ancient metal sheets you use for the frozen pizzas from the supermarket. Still, we have had a heck of a good time with this book.

Editorial Review:

readers to a casual dining atmosphere in Naples, pizza capital of the world. Images from renowned photographer Panina illustrate all 54 recipes and bring readers Italy's most famous foods and typical eateries in all their colorful glory.

The Best Pizza Is Made at Home (A Nitty Gritty Cookbook)

Donna Rathmell German

List Price: $8.95 By: Bristol Pub Enterprises Amazon Marketplace: 19 new & used starting at $0.04

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

really good crust recipes 5 out of 5 stars.
32 of 32 people found this review helpful.

I checked this book out from the library,coming here to buy it today.I made the boboli type crust and it was excellent. I have been trying for some time to get a really good thin crust recipe and this is quite flavorful. The recipes are really tested which means they WORK.Also, the dough was the first one I have made which was so easy to work with.She suggests you pre bake the crust for this particular recipe and it comes out crispier.I was actually able to slide it on my stone with no trouble.Wonderful CRISPY pizza for the first time!

If you think homemade pizza is too much trouble, think again 5 out of 5 stars.
26 of 27 people found this review helpful.

I could not believe how easy it was to make homemade-from-scratch pizza until I started using this book! Using German's suggestion I started making pizza dough in the bread machine and keeping it in the fridge for nights when I don't feel like cooking. It works great! The kids think they're getting a real treat, and I have an inexpensive dinner on the table in less than thirty minutes, with only about 10 minutes of actual hands on effort. (And it tastes better than delivery, too!) If you like pizza or if you're looking for a quick, cheap, kid-pleasing meal once or twice a week I highly recommend this book.

Editorial Review:

It's easy to make pizza! You can make your own pizza with infinite variety, unsurpassed freshness, and great affordability. One meal of pizza can represent all of the basic food groups—and it can be as healthy as you wish to make it.

In this book you will find recipes and ideas for thin crust pizzas, deep dish pizzas, stuffed, rolled and layered pizzas; for sauces, toppings and fillings of nearly every description.

Pizza: Slice of Heaven

Ed Levine

Amazon Price: $16.47 List Price: $24.95 Usually ships in 24 hours By: Universe Publishing Amazon Marketplace: 49 new & used starting at $4.99

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Customer Reviews:
Total reviews: 13 Average rating: 3.0 of 5

Editorial Review:

Pizza is the single most popular food in the world, and wherever you go in America you can always find it. In fact, we consume 33 billion dollars worth of pizza annually from the 63,873 pizzerias in America. That's a lot of slices.
This year's pizza centennial is a milestone laid claim to by Lombardi's Pizza, which opened its doors in New York in 1905. Celebrating this anniversary is Ed Levine's A Slice of Heaven: The Ultimate Pizza Guide and Companion, in which Levine and some of America's best writers and cartoonists set out to answer every cosmic question involving this beloved food: Is Chicago pizza really more of a casserole? What makes New York pizza so good? Is the pizza in New Haven better than anything found in Naples? Is the best pizzeria in the world found in Phoenix, Arizona? What and where is the Pizza Belt? How good can homemade pizza be? Why was Nora Ephron petrified that her very first date would take her to a pizzeria? How did someone named Fats Goldberg end up being New York's preeminent thick-crust pizza maker? Is there an American pizza aesthetic? How does one go about judging pizza? Is there such a thing as a good frozen pizza? All these questions and more will be answered in A Slice of Heaven by Levine, along with some of his favorite writers, including, among others, Calvin Trillin, Ruth Reichl, Roy Blount, Jr., Arthur Schwartz, Mario Batali, Jeffrey Steingarten, and Eric Asimov. A Slice of Heaven tackles the profound questions and never-ending debates that invariably come up whenever the subject of pizza is brought up in polite company.

Pizza Anytime: A Healthy Exchanges Cookbook

JoAnna M. Lund, Barbara Alpert

List Price: $17.95 By: Perigee Trade Amazon Marketplace: 23 new & used starting at $1.56

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Editorial Review:

America's all-time favorite food made easy, delicious-and healthy.

Pizza Anytime serves up more than 200 recipes, from appetizers to main courses, and even desserts, of America's favorite food, pizza! Now pizza lovers can enjoy this treat any time of the day. From Tex-Mex Appetizer Pizzas to filling meals of Irish Potato Crust Pizzas, and such dazzling desserts as the Caramel Apple Pizza Pie, JoAnna's tasty pies are quick to create-and healthy to consume.

James McNair's Vegetarian Pizza

List Price: $11.95 By: Chronicle Books Amazon Marketplace: 34 new & used starting at $0.01

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Customer Reviews:
Total reviews: 3 Average rating: 4.0 of 5

Good ideas 4 out of 5 stars.
3 of 3 people found this review helpful.

Lots of neat ideas for pizzas - they're more gourmet style than anything. Each recipe has a picture which is just wonderful - large, colorful. The recipes themselves don't get me all that excited. Some of them are things that you might have for dinner (like a salad or a chinese stir-fry) and the author put them onto a pizza crust. But there are some interesting ones like the spinach pizza (sauted spinach with garlic, raisins and pine nuts put onto a pizza crust with melted cheese) and some ofthe eggplant recipes are neat. The Athenian pizza is excellent - feta, red onion, mushroom, olives etc baked on the pizza crust. And there are some interesting ones that I'm looking forward to trying that use different pestos. Overall good cookbook with inventive ideas and very pretty presentation that you could easily serve to guests.

Editorial Review:

Endlessly versatile, easy to prepare, and a fresh satisfying meal in itself, pizza has become a staple of every schedule-driven 90s cook. With over 250,000 copies sold, Pizza has proven to be by far the most popular title in James McNair's best-selling series of single-subject cookbooks. Now James McNair's Vegetarian Pizza offers a new collection of innovative recipes, featuring a cornucopia of vegetables, cheeses, fruits, beans, and herbs and drawn from a wide range of international cuisines. Easy-to-follow instructions for making traditional crusts, suggestions for quickly prepared alternatives, and a wealth of variations on basic recipes round out this crisply photographed celebration of a perennially popular dish.

The Complete Idiot's Guide to Pizza and Panini (Complete Idiot's Guide to)

Erik Sherman

Amazon Price: $10.17 List Price: $14.95 Usually ships in 24 hours By: Alpha Amazon Marketplace: 42 new & used starting at $3.23

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Customer Reviews:
Total reviews: 3 Average rating: 4.0 of 5

Pizza Lifeblood 4 out of 5 stars.
1 of 2 people found this review helpful.

9/5/2007
The Complete Idiot's Guide to
Pizza & Panini:
Tantalizing Recipes that will Turn your
Kitchen into your Favorite Pizza Parlor
By Eric Sherman
A review/interview by Marty Martindale
For some pizza is a way of life, and if almost any food, though abbreviated, is supported by a crust, life becomes terribly good. Erik Sherman is a pizza purist. He is not looking for cooks who instinctively avoid yeast. He feels crusts are simple, ten of them, and he shares his years of well-learned tricks for simple success. He also lines out some tasty toppings and sauces for a wide range of pizzas, not just the Italian type, originally known as "tomato pie."
He divides his pizza recipes into four categories: Meat, Vegetable/Garden, Morning Pizza and Global. Global is especially interesting, for he gives recipes from nine cultures: from Indian to Scandinavian, Middle Eastern to Russian. What a great start for some unusual entertaining?
Sherman's Panini recipes run from the Ruben to the Oyster Po'Boy, a Tuna Meltdown and many more. These are followed by his Plant-Filled (vegetarian) Paninis. He internationalizes these too, specifying which of his nine bread doughs work best.
Crusts on either the pizza or the Panini need the correct textures. The pizza dough needs to be on the moist side for open texture, he emphasizes. "The more you hold back on the flour, the happier you will be with the result," he promises. With mixed grains, he advises making a porridge of these grains with water, then add the porridge mixture to the flour when you add the other ingredients.
After taking Sherman's "pizza/panini course," you will feel at home with phrases like, "Heavily dust your peel," which means you will generously lace your pizza paddle with cornmeal. You will also have mastered Sherman's 11-page glossary and find yourself using words like "Pissaladiere and Flaeskeaggekage!" You will also come away wanting to address whether or not a pizza stone in your life. Sherman's all for using a large, unglazed ceramic tile as pizza stone. He explains, "Pizzas in Italy cook in wood-fired ovens 700 to 900 degrees F. For this reason, get your conventional oven hotter by preheating your tile in the oven to 500 and waiting 30 to 45 minutes before inserting pizza. If your cheese topping browns before the crust is done, delay adding the cheese the next time." He feels pizza should be perfectly cooked in ten minutes.
Pizza, a life quest. In an interview, Eric tells us there will be more to the Complete Idiot's Guide to Pizza and Panini, and he will move it to the web with new appendices and much more. "Remember to experiment," he adds.
You can reach Martindale at FOOD SITE OF THE DAY.

Editorial Review:

More than 100 recipes from the best pizzerias in the country!

Americans eat 23 pounds, or 46 slices, of pizza per year! Now here’s a comprehensive guide to all aspects of pizza making, from trade secrets, comparisons, and instructions for baking pans, stones, and pizza ovens to unique takes on different types of pizzas and paninis. With over 100 of the best recipes around, including some from America’s most famous pizzerias, this is the only book pizza- and panini lovers will ever need.

Pizza

James McNair

List Price: $14.95 By: Chronicle Books Amazon Marketplace: 146 new & used starting at $0.01

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

Mommy makes the best pizza in the whole wide world 5 out of 5 stars.
9 of 11 people found this review helpful.

I had to write this review to refute the "pretty pizza, no substance" one, written by the angry reader who accused McNair of writing the book to pay off his mortgage. Don't believe a word of that negative commentary. I've been making pizza for years using a brick oven stone and have had lots of success with McNair's ideas. And his ingredients don't seem particularly exotic to me-- what's so mysterious about freshly ground Parmesan cheese? McNair himself recommends substitution if you don't have a particular ingredient on hand, or if you prefer an alternative ingredient taste-wise. I especially like the whole-wheat pizza crust recipe-- I just throw the ingredients into a bread machine and use it for two thin pizzas. I add some mozzarella & cheddar, the New York Neopolitan pizza sauce (very simple) and some garlic and add steamed spinach, basil & Italian flat-leaf parsley and oregano & Parmesan on top, & it's easy & delicious. And according to the kids, "Mommy makes the best pizza in the whole wide world." Thanks, James McNair. I hope you pay off your mortgage and that I pay mine off too someday.

Editorial Review:

A golden crust crowned with garden-ripe tomatoes and basil, redolent of garlic, and flavored with fruity extra-virgin olive oil was created in Naples. This oldest documented pizza recipe, shown on the cover, remains as up to date as any of the innovative toppings that reflect the current gourmet status of the humble pie. From traditional pizzas of Italy, France, New York, and Chicago to the new delicious concoctions popularized in California, Pizza contains a delightful array of mouth-watering recipes.

Check out all of James McNair's Chronicle cookbooks!

101 Things to Do with Meatballs

Stephanie Ashcraft

Amazon Price: $9.99 List Price: $9.99 Usually ships in 24 hours By: Gibbs Smith, Publisher

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Editorial Review:

101 THINGS TO DO WITH MEATBALLS ON TOP OF SPAGHETTI, and a whole lot more! In the newest addition to the 101 series, 101 Things to Do with Meatballs is filled with recipes that will become instant favorites among family and friends. Some of the tasty dishes include Breakfast Burritos, Meatball Sliders, Thai Pizza, Feta Meatballs with Cucumber Yogurt Sauce, Tortellini Meatball Stew, Chinese Beef Noodle Soup, Piping Hot Buffalo Subs, Enchilada Meatballs, Chipotle Meatball Pasta, Savory Meatball Lasagna, Tater Tot Kid's Casserole, and Meatball Stroganoff.

Pizza: Grill It, Bake It, Love It!

Bruce Weinstein, Mark Scarbrough

Amazon Price: $12.21 List Price: $17.95 Not yet published By: William Morrow Cookbooks

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Editorial Review:

Pizza lovers, rejoice! Bestselling cookbook authors Bruce Weinstein and Mark Scarbrough are back with an exciting new collection of ninety classic, international, and modern recipes for everyone's favorite food.

Finally, here's a book that lets you have it both ways—on the grill and in the oven. Bake a pie tonight for that traditional pizza-parlor taste or grill one this weekend on the deck or patio, and you'll discover what home chefs across the country are realizing: the grill is a great way to get a hot pie on the table.

Bruce and Mark adapt their recipes so that you can use a homemade dough, a store-bought one, or even a prebaked crust. With recipes for three sauces and eight crusts, Pizza makes America's favorite food easier and more fun than ever.

From the well loved to the adventurous, Pizza is full of Bruce and Mark's foolproof recipes that are sure to please every palate. There's something for everyone: classic pies like the cheese-laden Pizza Margherita and the Four Seasons Pizza, international pies revamped for the American kitchen like the Armenian Lamejun Pizza and the Alsatian Tarte Flambé, light salad pies like the BLT Pizza, and modern twists on old favorites. Try a Philly Cheesesteak Pizza or a Pot Pie Pizza, modeled on those American comfort-food classics. Pizza also offers ten recipes for Chicago-style deep-dish pies and a host of fun appetizer pies, making pizza perfect for every occasion.

Wolfgang Puck's Pizza, Pasta, and More!

Wolfgang Puck

Amazon Price: $26.60 List Price: $35.00 In stock soon. Order now to get in line. First come, first served. By: Random House Amazon Marketplace: 68 new & used starting at $1.88

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

Editorial Review:

Since the 1982 opening of his L.A. restaurant Spago, Wolfgang Puck has become a household name. Several restaurants, TV appearances, and cookbooks later, Puck has put together Wolfgang Puck's Pizza, Pasta, and More, a collection of his favorite and most popular recipes. "Eating with family and friends is like having a little party," says Puck. "It is pure pleasure, a relaxing and fun experience. Casual and easy to prepare, these are dishes everyone can make and enjoy."

Puck starts with the basics--stocks, sauces, dressings, and condiments. With chicken or vegetable stock fresh made or stored in your freezer, you have the base for Hazelnut Brown Butter and Herb Sauce (toss with wild-mushroom ravioli and dust with Parmesan) or Tomato Garlic Basil Sauce (good for pasta or pizza). The salads range from a classic Caesar with Homemade Tapenade Croutons to a Grilled Ahi Tuna Niçoise Salad to a colorful stacked Roasted Beet Napoleon. Thin-crust wood-oven pizzas are Puck's signature and he does not disappoint. The Herbed Artichoke Pizza is studded with sautéed artichoke bottoms, niçoise olives, and caramelized onions and the Tangy Chicken Pizza features peppers, eggplant, and chicken marinated in olive oil, lime, jalapeños, garlic, and cilantro. Try the brunch pizza with scrambled eggs and smoked salmon on a leisurely Sunday.

The pastas are equally as enticing. Puck suggests making your own and includes his fail-safe recipe. Particularly temping are Angel Hair with Wild Mushrooms, Asparagus, and Shaved Parmesan Cheese, Crispy Calamari with Chinese Noodles and Spicy Garlic Sauce, and Gnocchi with Braised Veal Shank.

Besides alluring photos of many of the dishes, pictures of Puck and his staff preparing for the 2000 Academy Awards post-party are included (FYI: Haley Joel Osment's favorite pizza is Pepperoni and Mushroom). --Dana Van Nest