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The Great Chicago-Style Pizza Cookbook
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| List Price: | $16.95 |
| Price: | $11.53 & eligible for FREE Super Saver Shipping on orders over $25. Details |
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Product Description
"A fun cookbook for any audience." --Booklist
Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.
Product Details
- Amazon Sales Rank: #40282 in Books
- Published on: 1983-04-01
- Original language: English
- Number of items: 1
- Binding: Paperback
- 144 pages
Editorial Reviews
About the Author
McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide
Customer Reviews
Not Perfect Pizza, but Very Good!
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.
A must have for Expatriate Chicagoans
Pasquale has brought to paper things that you have craved since you left the motherland (Chicago). He has personally investigated Pizza making techniques at many Chicago Pizza places. He has transcribed recipes that are so authentic that you wont be disappointed. History, techniques, and recipes all in one book. The recipes are so good, I am surprised he hasnt been sued for devulging the secrets. This book lays next to my Bible.
Not Restaurant Recipes
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.
