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

Rating:
Summary: Why?
Review: I cannot imagine why people rave about this book. Any "expert" on pizzas that says to use "bread flour or all purpose" for the dough--as if they are interchangeable and it does not matter which you use...well, they must not know what they're talking about! This isn't a terrible book, it's just not, in my opinion, the great book that people claim it is.

Rating:
Summary: the last word on pizza making for me
Review: i first saw this book in the library years ago and checked it out so much i had to have a copy for myself. since then i have made most of the recipes in it, and loaned it to many friends to get in on the secret of my great pizza. i am sure you will love the recipes and just reading the book.

Rating:
Summary: If you want to make great pizza at home this is the book.
Review: I had wanted to make authentic pizza at home and had tried to learn on my own for many years. I had read many books that claimed to give you authentic recipies. This is the first book which lived up to that claim. My friends and family now rave about my home made pizzas.

Rating:
Summary: Best manual on homemade pizza making
Review: 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!

Rating:
Summary: Very Good - Worthy of even the "Chicago Stamp of Approval"
Review: This book is only one of two books that I would recommend for making pizza at home (the other is "The Great Chicago Style Pizza Cookbook"). I'm a Chicagoan, relocated to NY state, and I like pizza! My apologies to the rest of the county, but Chicago is STILL THE PLACE for pizza. Ask any Chicagoan (ha ha).

This book has wonderful recipes. I cannot wait to try some of the author's very inventive and tasty suggestions. She has interested me in branching out from my stand-by Chicago styles to sample the early NY pizzas, traditional Italian pizzas, herbed breads, special sauces and spreads, and interesting pizza fillings and toppings.

Evelyne is obviously no weekend warrior-chef like most of us. She did not develop her skills in a vacuum, cooking alone in her kitchen like authors of other pizza books. She knows what she's talking about and does a great job of assembling her information. The book is well researched and gives equal time to many regional styles of pizza that were available throughout the country in 1984. As soon as my loan from the library expires for this book, I'll be buying it from Amazon.

Rating:
Summary: Best manual on homemade pizza making
Review: This is still "the" comprehensive cookbook on pizza, even though published in 1984. The author had taught classes in classic French and Italian cuisine for several years, and then to match a demand for homemade pizza by students, developed a pizza workshop which evolved into the cookbook. Extensive pizza history and background, as well as advice on ingredients, equipment, and technique, and more than 200 recipes for all types of pizzas are provided. The recipes include classic Italian pizzas, French pizzas, folded pizzas, stuffed pizzas, rolled pizzas, New York-style pizzas, New England-style pizzas, Chicago-style pizzas, Tex-Mex pizzas, and California pizzas. The best regional pizzerias from New York, Boston, New Haven, and Chicago are identified, and their signature pizza recipes are also provided. This pizza cookbook will stir you to begin your own quest for the perfect pizza made at home!

Rating:
Summary: This is the best of the best of pizza cookbooks!
Review: This is still "the" comprehensive cookbook on pizza, even though published in 1984. The author had taught classes in classic French and Italian cuisine for several years, and then to match a demand for homemade pizza by students, developed a pizza workshop which evolved into the cookbook. Extensive pizza history and background, as well as advice on ingredients, equipment, and technique, and more than 200 recipes for all types of pizzas are provided. The recipes include classic Italian pizzas, French pizzas, folded pizzas, stuffed pizzas, rolled pizzas, New York-style pizzas, New England-style pizzas, Chicago-style pizzas, Tex-Mex pizzas, and California pizzas. The best regional pizzerias from New York, Boston, New Haven, and Chicago are identified, and their signature pizza recipes are also provided. This pizza cookbook will stir you to begin your own quest for the perfect pizza made at home!