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Product Description
Product Description
The California Pizza Kitchen Cookbook BBQ Chicken Pizza, Mixed Grill Vegetarian Pizza, Tandoori Chicken Pizza, Thai Chicken Pizza. These are just a few of the delicious pizzas, baked fresh in wood-burning ovens, that have helped to make California Pizza Kitchen into one of America's hottest and most successful restaurant chains. Founders Larry Flax and Rick Rosenfield "put the world on a pizza" and the results are fantastic. Now, for the first time, here are the recipes that have made CPK restaurants so popular, with step-by-step directions to make pizza cooking easy and fun, even for beginners. In addition to the pizzas and calzones, Rick and Larry include recipes for creative pastas, salads, soups and appetizers, not to mention the tempting dessert pizzas. Whether CPK is already your favorite place to dine with family and friends or you're a creative cook with a taste for bold, fun, international flavors, The California Pizza Kitchen Cookbook is the cookbook for you.
About the Author
Larry Flax and Rick Rosenfield, co-founders of California Pizza Kitchen, were friends and law partners before trading in the courtroom for the dining room. They practiced law as Flax and Rosenfield from 1973 until they opened the first CPK in Beverly Hills in 1985. Flax, a Los Angeles native, served as Assistant U.S. Attorney (1968 72), Chief of Civil Rights (1970 71) and Assistant Chief of the Criminal Division of the United States Department of Justice in Los Angeles (1971 72). When not in the test kitchen, Flax enjoys playing golf and traveling with his wife, Joan. They have a son and reside in Beverly Hills. Rosenfield, born in Chicago, was an attorney for the United States Department of Justice in Washington, D.C. (1969 71) and an Assistant U.S. Attorney for the Criminal Division of the United States Department of Justice in Los Angeles. Rosenfield and his wife, Esther, have three children and they reside in Bel Air. A golfer as well as an avid jogger and marathon runner, Rosenfield runs daily to keep in shape.
Inside This Book
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First Sentence
Long before we opened the first California Pizza Kitchen, we made pizzas at home. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Long before we opened the first California Pizza Kitchen, we made pizzas at home. Read the first page
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Concordance
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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
1 of 1 people found the following review helpful
Format:Hardcover
I bought this cookbook for my daughter-in-law who is from the U.S.
She was REALLY pleased as she had been to the Californian Pizza Kitchen in Los Angeles many times.
The receipes are clear and understandable and easy to follow. So for someone who likes to try new pizza
receipes it's a must have book.
L. Trunecka.
She was REALLY pleased as she had been to the Californian Pizza Kitchen in Los Angeles many times.
The receipes are clear and understandable and easy to follow. So for someone who likes to try new pizza
receipes it's a must have book.
L. Trunecka.
1 of 1 people found the following review helpful
Format:Hardcover
CPK brings a wide variety of international cuisines to the pizza crust. I was delighted when they came out with this cookbook, but was disappointed to find that my favorite item from the restaurant, the Oriental Chicken Salad, is not included in the cookbook. Well, they need to get me back into the restaurant once in a while. The recipes make extensive use of cilantro and garlic. Also note, that although the recipes are easy to make (as cited by the other reviewers), the first time you make the recipe it make take a long time. For example, the first time I made the Shrimp Scampi pizza (listed as Shrimp-Garlic in the book), it took me about 3 hours, not including the dough preparation time. This is because just making one ingredient, the roasted garlic, took about an hour. Since then I have learned which ingredients can be prepared in advance. The Shrimp Scampi Pizza with whole wheat crust is the best pizza that I have ever tasted, and that opinion has been shared by everyone who has tasted it. It is better than the restaurant's and worth the trouble. Another family favorite from this book is the broccolli with sun-dried tomatoes. Again, except for getting all that garlic peeled, this recipe has a minimum number of ingredients, is quick to make (30 minutes), is extremely tasty, and can feed a crowd. You feel really special when you get to have this for lunch the next day.
1 of 1 people found the following review helpful
Format:Hardcover
My sister gave me this book along with a Calphalon Pizza Pan and a Bread machine as a wedding gift. We use the bread machine to make our own pizza dough, use the pizza pan to cook the pizza in our own oven, and use the cookbook to make the most amazing and delicious pizzas to serve right in our own home! I use these recipes for entertaining all the time and they are really easy, absolutely yummy (even better than eating at the restaurant), and always get rave reviews from my guests! Thank you CPK for sharing these with us!
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Most Recent Customer Reviews
the best made-from-scratch crust ever!
This is the best pizza cookbook out there. It is easy to follow, has great pictures and fun, usable recipes. I would give this book as a gift anyday!
Published on 16 July 1998
One of our favorite books for entertaining
We eat at the California Pizza Kitchen Restaurants in S. CA and the Palm Dessert area. The recipes are complete, delicious and just like we order out... Read more
Published on 24 Dec 1997
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