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The Great Chicago-Style Pizza Cookbook, by Pasquale Bruno Jr.
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"A fun cookbook for any audience." --Booklist
Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.
- Sales Rank: #222450 in Books
- Brand: Brand: McGraw-Hill
- Published on: 1983-04-01
- Released on: 1983-04-01
- Original language: English
- Number of items: 1
- Dimensions: 10.00" h x .42" w x 7.30" l, .70 pounds
- Binding: Paperback
- 144 pages
- Used Book in Good Condition
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
Most helpful customer reviews
1 of 1 people found the following review helpful.
No inspiration or hidden secrets here.
By Amazon Customer
Not a inspiring book on how to make Chicago style deep dish pizza's. If you already know how to make pizza, or have a recipe for a good pizza dough, you are set. Save your money. Books amateur layout lacks the ability to get taste bud's salivating with its black and white photo's, of dough, and inability to reveal the secrets to a Uno's or Gino's East Deep Dish pizza. No secrets are revealed here that can't already be found on the Internet, for free. Search, experiment, trial and error, no matter the outcome, you will still have a recipe for a good pizza.
9 of 10 people found the following review helpful.
Awesome!! Buy this book!!
By N. Scott
I never write reviews, but felt like I had to for this purchase. I got this book and the recommended equipment to make a Chicago-style pizza. I have to say I was a little nervous as I'd never made one before. But I followed the directions, which were easily understood, and the pizza turned out better than we've ever had in any restaurant! "Making pizza to your taste" is stressed in the book, so YES, you can make your pizza better than anyone else can! I learned many other things like what brand of tomatoes to buy (we used Contadina crushed tomatoes), not to buy preseasoned tomatoes, not to precook the sausage, the flour matters (we used King Arthur unbleached all purpose flour), proofing yeast is a must (directions are provided), and how to season the pizza pan. The book has lots of guidance. I think it's the best cookbook I own! I can't wait to make another pizza!!
2 of 2 people found the following review helpful.
Chicago Pizzza Love in a book!
By Michael
A great book to get into Chicago style pizza. Good history, good lore and great recipes! It makes me ready to visit Chicago again!
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