(Larger Image)
|
How to Make Pizza
by Cook's Illustrated Magazine, Editors of Cook's Illustrated Magazine, Jack Bishop (Illustrator: John Burgoyne) (Introduction: Christopher P. Kimball)
Product Group: Book
Publisher: Boston Common Press (1997)
ISBN: 0936184205
EAN: 9780936184203
Binding/Media: Hardcover - 96 pages
SKU: 2I-48090113007
Condition: Used: Very Good
Comments: This copy is in excellent condition. No visible markings, highlights, underlining, tears to text. Tight spine. No Dust Jacket. Clean Hard Cover with light shelf/edge wear. Great Step-by-step Guide, for the Chef in you, at an affordable price. (2I-48)
|
Editorial Reviews
|
Product Description
An illustrated step-by-step guide to thin-crust, deep-dish and grilled pizza
|
Amazon.com Review
Homemade pizza can rival the best your local pizzeria has to offer--if you know how to prepare it. How to Make Pizza provides a succinct introduction to this gratifying kitchen activity. In fewer than 100 pages it offers illustrated, step-by-step instructions for preparing thin-crust, deep-dish, and grilled pizza--recipes, tips, and information that all cooks can use. Recognizing that successful pizza making requires mastery of fundamental though simple techniques, plus proper equipment (including baking tiles or a pizza stone for crisp, thin-crusted pies), the book offers chapters on pizza basics, doughs, and sauces, followed by basic crust recipes and topping formulas. Thus a master recipe for thin-crust pizza dough is followed by variations that include recipes for Pizza Bianca with Rosemary and Garlic, Classic Tomato Pizza with Mozzarella and Basil, and Caramelized Onion Pizza with Oil-Cured Olives and Parmesan, among others. Throughout, underlying techniques are explored and illustrated (such as forming deep-dish pies), and sensible tips abound (for example, even if baking a single pie, make a multi-pie dough recipe and freeze the extra for later). A true primer, the book is part of the Cook's Illustrated Library series. Like the magazine, the books are dedicated to presenting tried-and-perfected recipes and cooking techniques in a concise, approachable way. --Arthur Boehm
|
|
|
|
|