The Great Chicago-Style Pizza Cookbook und über 1,5 Millionen weitere Bücher verfügbar für Amazon Kindle. Erfahren Sie mehr


oder
Loggen Sie sich ein, um 1-Click® einzuschalten.
Alle Angebote
Möchten Sie verkaufen? Hier verkaufen
Der Artikel ist in folgender Variante leider nicht verfügbar
Keine Abbildung vorhanden für
Farbe:
Keine Abbildung vorhanden

 
Beginnen Sie mit dem Lesen von The Great Chicago-Style Pizza Cookbook auf Ihrem Kindle in weniger als einer Minute.

Sie haben keinen Kindle? Hier kaufen oder eine gratis Kindle Lese-App herunterladen.

The Great Chicago-style Pizza Cookbook [Englisch] [Taschenbuch]

Jr. Bruno Pasquale
3.8 von 5 Sternen  Alle Rezensionen anzeigen (4 Kundenrezensionen)
Preis: EUR 53,49 kostenlose Lieferung. Siehe Details.
  Alle Preisangaben inkl. MwSt.
o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o o
Derzeit nicht auf Lager.
Bestellen Sie jetzt und wir liefern, sobald der Artikel verfügbar ist. Sie erhalten von uns eine E-Mail mit dem voraussichtlichen Lieferdatum, sobald uns diese Information vorliegt. Ihr Konto wird erst dann belastet, wenn wir den Artikel verschicken.
Verkauf und Versand durch Amazon. Geschenkverpackung verfügbar.

Weitere Ausgaben

Amazon-Preis Neu ab Gebraucht ab
Kindle Edition EUR 8,81  
Taschenbuch EUR 12,60  
Taschenbuch, Januar 2000 EUR 53,49  

Kurzbeschreibung

Januar 2000

"A fun cookbook for any audience." --Booklist

Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.

-- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch .

Produktinformation

  • Taschenbuch
  • Verlag: Mcgraw-Hill (Januar 2000)
  • Sprache: Englisch
  • ISBN-10: 0809255081
  • ISBN-13: 978-0809255085
  • Größe und/oder Gewicht: 24,6 x 17,8 x 1 cm
  • Durchschnittliche Kundenbewertung: 3.8 von 5 Sternen  Alle Rezensionen anzeigen (4 Kundenrezensionen)

Mehr über den Autor

Entdecken Sie Bücher, lesen Sie über Autoren und mehr

Produktbeschreibungen

Synopsis

"A fun cookbook for any audience." - "Booklist". This book includes classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations. -- Dieser Text bezieht sich auf eine andere Ausgabe: Taschenbuch .

Über den Autor und weitere Mitwirkende

McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide

In diesem Buch (Mehr dazu)
Nach einer anderen Ausgabe dieses Buches suchen.
Einleitungssatz
Obviously, flour and yeast are the two most important ingredients in making a good pizza crust. Lesen Sie die erste Seite
Mehr entdecken
Wortanzeiger
Ausgewählte Seiten ansehen
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis
Hier reinlesen und suchen:

Kundenrezensionen

3.8 von 5 Sternen
3.8 von 5 Sternen
Die hilfreichsten Kundenrezensionen
3.0 von 5 Sternen VERY dISAPPOINTING 15. Februar 2000
Von csc
Format:Taschenbuch
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.
War diese Rezension für Sie hilfreich?
3.0 von 5 Sternen Do you really think that this book is shearing secrets? 29. November 1999
Von Matias
Format:Taschenbuch
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!
War diese Rezension für Sie hilfreich?
4.0 von 5 Sternen two thumbs up! 5. Januar 1998
Von Ein Kunde
Format:Taschenbuch
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.
War diese Rezension für Sie hilfreich?
5.0 von 5 Sternen REAL pizza 11. Dezember 1996
Von Ein Kunde
Format:Taschenbuch
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.
War diese Rezension für Sie hilfreich?
Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)
Amazon.com: 4.1 von 5 Sternen  39 Rezensionen
43 von 45 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Not Perfect Pizza, but Very Good! 29. April 2002
Von Kindle Customer - Veröffentlicht auf Amazon.com
Format:Taschenbuch
First of all, NO, these are not the secret recipes of Giordano's, Gino's, Pizzeria Uno, or the others.
They are, however, very good pizza recipes. My main criticism of the book is that some of the instructions are incomplete. For example, in the stuffed pizza recipe he tells you to put the sauce on top of the pizza without pre-cooking the pizza at all. In my experience, that always results in a doughy, partially-uncooked top crust. I prebake the pizza with no sauce for about 10 minutes, then add the sauce, and it's great. But Bruno should've told me that; I shouldn't have had to figure it out for myself.
Yes, I would like to get my hands on the actual Giordano's recipe, but these recipes still beat any pizza I can get here in Oregon.
20 von 21 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen REAL pizza 11. Dezember 1996
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format:Taschenbuch
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.
30 von 36 Kunden fanden die folgende Rezension hilfreich
3.0 von 5 Sternen Not Restaurant Recipes 20. Dezember 2002
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format:Taschenbuch
If you try these recipes, you will not duplicate pizzas cooked at Uno's, Gino's, Giordano's, etc. You will make a decent pizza (and I've had to experiment quite a bit to improve on Bruno's recipes), but don't be fooled into thinking that these are the real thing. And the basic deep dish recipe is just the same as the one you can get free at many sites on the internet. A better book is Evelyn Slomon's, but hers suffers, too.
10 von 10 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen My Chicago-Away-From-Chicago 10. November 2007
Von Alex Riggle - Veröffentlicht auf Amazon.com
Format:Taschenbuch
I only lived in Chicago for 5 years, but I did pick up a taste for stuffed pizza. Heaven! This book, which I have had since about 1987, allows me to make "something like" out here in the pizza philistinia of Seattle. I'll never claim to make anything like The Nancy or my personal fave Edwardo's, but it isn't half bad.

Not sure about the tomato paste, though. Are we reading the same recipe? Canned tomatoes, chopped by hand (I use a pastry knife), all the way.

I echo the review that said you have to bake the crust a bit first to keep it from getting soggy. I've also done a bit of experimenting along the way, and think the sauce I have come up with improves on the one in the book, but any good cook should be willing to do that, I'd think. Tastes differ and all that.

Anyway this book has helped me keep my pizza sanity 1700 miles west of Mecca. Highly recommended.
10 von 11 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen This is how you write a pizza book 11. April 2008
Von Brian Connors - Veröffentlicht auf Amazon.com
Format:Taschenbuch
At 25 years old and still going strong, this is the definitive book on making Chicago-style pizza. If you don't believe me, get on a plane and take the El to Pizzeria Uno on Wabash Ave (go to Due a block down the street if Uno's too busy), order a medium sausage, then come home and make "Deep Dish Pizza #1". I think you'll be pretty impressed by the accuracy.

But it's more than that, which is actually a bit of a shame given how it focuses exclusively on Chicago pizza. Where many books on subjects such as pizza are padded out with minor variations on a basic recipe, Bruno's book gives not only recipes but many pictures and technique discussions. Actual recipes in fact take up only about 40 pages of the book, with the real meat of the book being the two chapters that show detailed, illustrated step-by-step instructions for mixing the dough and making deep-dish, stuffed, and thin-crust pizzas, something that in a technique-heavy food like pizza should be quite essential. Pictures and profiles of the great Chicago pizza places of the day round out the book (interestingly, I'm pretty sure that Uno's pizzaiola Aldean Stoudamire, pictured in the colour insert, is the same woman that Jeff Smith referred to as "Mama" in The Frugal Gourmet Cooks American).

Not being from Chicago, I don't know if Pat Bruno is still working the food beat for the Sun-Times a quarter century after writing this book. What I do know is that although the book focuses heavily on Chicago style pizza with no discussion of Italian-style, New York-style, or New England Greek pizza, it still represents the gold standard for what a pizza book should be. The recipes are a tad outdated (I prefer instant to active dry yeast, which makes a bit of process streamlining possible) but perfectly usable, and the technique photos will never go out of style. If all you've ever had is deep-dish from the franchised Uno's Chicago Grill, well, that pizza's not bad at all, but it's not as good as the pizza you'll make out of this book.
Waren diese Rezensionen hilfreich?   Wir wollen von Ihnen hören.
Kundenrezensionen suchen
Nur in den Rezensionen zu diesem Produkt suchen

Kunden diskutieren

Das Forum zu diesem Produkt
Diskussion Antworten Jüngster Beitrag
Noch keine Diskussionen

Fragen stellen, Meinungen austauschen, Einblicke gewinnen
Neue Diskussion starten
Thema:
Erster Beitrag:
Eingabe des Log-ins
 

Kundendiskussionen durchsuchen
Alle Amazon-Diskussionen durchsuchen
   


Ähnliche Artikel finden


Ihr Kommentar