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3,8 von 5 Sternen4
3,8 von 5 Sternen
Format: TaschenbuchÄndern
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am 29. November 1999
I bougth this book , only because I saw the picture of the cover , in that moment I said :" OH! the giordano s stuffed pizza! , ( I was happy to see a book that have this recipe inside). When I recived it the first thing I did , was look for this recipe , BUT PLEASE! , this is not the pizza I tasted once in one of Giordano s restaurant. I remember that the great ingredient of that pizza was the sauce.In my home I try to do it and it was very similar really , but the recipe of this book says: Crushed tomatoes , oregano , basil and bay , salt and papper( without cook ) any chili spice ( the orginal sauce had a bit hot taste) any tomatoe paste (the original one has a strong taste). So if you think that you are buying a book with the originals recipes of chicago s pizza , you are in a MISTAKE!
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am 11. Dezember 1996
Ok. I'm a pizza snob (pizza elitist?). I'll admit it. It's
hard to live in or near Chicago for any length of time and
not become one. I recently moved from Illinois to the west
coast and have come to the conclusion that good pizza
doesn't exist out here. So, I've been making my own.

This book provides good recipes and recommendations on
ingredients. A definite must for transplanted Chicagoans.
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am 5. Januar 1998
As a displaced Chicagoan, I was hurting for a good pizza. Bruno's recipes were easy to follow, quite tasty, and very Chicago-style. Although the intro is a little wordy, any self respecting Chicagoan or pizza connesuer(?) should try this book.
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am 15. Februar 2000
The book gives some general recipes which are available in many pizza recipe books. There are NO "secrets" of the many different chicago style pizza restaurants. It is all very generic.
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