Pizza: More Than 60 Recipes for Delicious Homemade Pizza
by
Diane Morgan, Tony Gemignani & Scott Peterson
Order:
USA
Can
Chronicle, 2005 (2005)
Softcover
Read an Excerpt
Reviewed by Hilary Williamson
W
e often personalize pizzas for dinner in my home, but get stuck with the same sets of toppings. So I was intrigued to see what this cookbook had to suggest. The
Introduction
tells us that '
From its humble roots as a peasant food in Italy, pizza has become the Italian import America has adopted as its own.
' Then come the
Basics
of making pizza at home - ingredients from types of meats and cheeses to varieties of yeasts and flours; tools and equipment; dough tossing techniques; and tips for a pizza party. The color photos tempt one to head straight to the kitchen.
R
ecipes are divided into sections on different pizza styles (from dough to sauce and toppings):
Neapolitan
;
New York
;
Chicago
;
California
;
Pizza on the Grill
;
Quick and Kid-Friendly
; and (believe it or not)
Dessert Pizza
. Alternatives are suggested for ingredients that may be hard to find. I like the look of
Pizza Bel Paese
(with prosciutto and asparagus on top of the cheese).
Lasagna Pizza
sounds like almost too much of a good thing - almost - and
Spinach and Ricotta Pizza
tempts my taste buds. Or how about a
Big Kahuna Pizza
(with pineapple, prosciutto, shrimp and coconut)? There's a
Grilled Pizza with Smoked Salmon, Red Onion, and Chive Creme Fraiche
that I plan to try (it's recommended for summer parties or as an appetizer). In fact all these grilled pizzas look worth a taste.
T
he
Kid-Friendly
section has intriguing breakfast pizzas (not reheated leftovers!) And then there's the
Dessert
section with
July 4th Triple-Berry Pizza
and a heart-shaped
Sweetheart Pizza with Chocolate and Strawberries
. Yumm to both! But find your own favorites in this enticing cookbook. There's something for every family member in the recipe selection here, through all the seasons and courses.
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