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: #84356 in Books
• Published on: 1983-04-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 144 pages

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.

Why do people expect MAGIC from a book?
I've had this book since the 80's, and I still think it is the best cookbook for making pizzas that is available. I have to say that to all those that are expecting to find the exact secret recipes from Gino's East, Homerun Inn and Nancy's shouldn't bother buying this book because they obviously are not buying it for the right reason. Chicago Style pizza is more about the technique than the ingredients, although it does specifically mention that the quintessential ingredient that you'll need is '6 in 1 (brand)' canned tomatoes. This book teaches you exactly what you need to know: What kind of equipment you need, basic recipes, and most importantly how to assemble a pizza like the pro's do here in the 'City Of Big Shoulders'. Incidentally, not all Chicago-Style Pizza is deep-dish as non-Chicagoans seem to think that it is.

If you as a reader/aspiring chef can't understand that most good cookbooks are more of a guideline/textbook, and they aren't going to be filled with commercial recipes or magic spells for making something that tastes great, then perhaps you should order a pizza for delivery, and stay the heck out of the kitchen.

Anyone that has lived in the area and eaten a variety of Chicago pizzas for any extended period of time will understand that this book is extremely helpful... the tourists and "culinarially challenged" of course won't.