am 11. November 1997
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!