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The Great Chicago-Style Pizza Cookbook (Paperback)

by Jr., Pasquale Bruno (Author) "Obviously, flour and yeast are the two most important ingredients in making a good pizza crust ..." (more)

5.0 out of 5 stars See all reviews (1 customer review)

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Product details

Paperback: 144 pages
Publisher: McGraw-Hill Contemporary (1 May 1983)
Language English
ISBN-10: 0809257300
ISBN-13: 978-0809257300
Product Dimensions: 25.2 x 17.8 x 1.2 cm

Average Customer Review: 5.0 out of 5 stars See all reviews (1 customer review)

Amazon.co.uk Sales Rank: 393,137 in Books (See Bestsellers in Books)
Popular in this category:
#94 in Books > Food & Drink > Meals & Menus > Pasta & Rice

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Product Description

Synopsis
"A fun cookbook for any audience." - "Booklist". This book includes classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.

Inside This Book (Learn More)

First Sentence
Obviously, flour and yeast are the two most important ingredients in making a good pizza crust. Read the first page

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Concordance

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Front Cover | Copyright | Excerpt | Index | Back Cover

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1 of 1 people found the following review helpful:

5.0 out of 5 stars A must have for Expatriate Chicagoans, 8 Jun 1998

By A Customer

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.

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