Ebook Free The Great Chicago-Style Pizza Cookbook
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The Great Chicago-Style Pizza Cookbook
Ebook Free The Great Chicago-Style Pizza Cookbook
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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
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Product details
Paperback: 144 pages
Publisher: McGraw-Hill Education; 1 edition (April 1, 1983)
Language: English
ISBN-10: 0809257300
ISBN-13: 978-0809257300
Product Dimensions:
7 x 0.4 x 9.9 inches
Shipping Weight: 12 ounces (View shipping rates and policies)
Average Customer Review:
4.2 out of 5 stars
62 customer reviews
Amazon Best Sellers Rank:
#257,212 in Books (See Top 100 in Books)
Not exactly what I was looking for but lots of info. I would only recommend if you want to start by growing plum tomatoes and run the gamut through cleaning, cutting, prepping and making everything from scratch except maybe the cow who'll give you mozzarella. Too complex for me.
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!!
I'll give this four stars, as the crust recipes are what attracted me. I grew up in Illinois, eating many of the great Chicago pizzas, and appreciate the crust and sauce tips, but the filling suggestions leave me cold. Will I use this book? Absolutely.
A great book to get into Chicago style pizza. Good history, good lore and great recipes! It makes me ready to visit Chicago again!
good book with easy to follow directions to get you started. I wished they would revise to update product recommendations but you will get the idea.
Great Starter book for someone thats just learning. Also has some great ideas for the more advanced pizza maker
I can't wait to get started making these recipes!
If you want to make incredible (and authentic) deep-dish pizza, this book shows you in thorough detail exactly how to do it.The first half of the book is full of pictures describing the processes of making deep-dish pizza in enough detail that someone who has never cooked a pizza can produce an outstanding pizza on the first try. The second half of the book is recipes from the Chicago pizza restaurants. It's hard to imagine the first half being any more clear, and the second half doesn't bore you to death with stuff you will know cold once you've read the first half and used it to make a couple of pizzas.It is the perfect balance of educational detail and long-term utility.I've had this book since 1983, the year it was first published. When I bought it, I loved deep-dish pizza, but hadn't a clue how to make it. I've used it to make more than a hundred different deep-dish pizzas, with never a flop yet. I've just purchased my THIRD copy, because I've used the first two copies until they disintegrated. My most popular is the Spinach-stuffed pizza, although the Greek pizza (with Kalamata olives, anchovies, feta and spinach) is my personal favorite.One thing you won't find is innovations since 1983, but if you hear about something new, it's a snap to include it. It is the difference between learning a recipe and learning the theory. Get this book, and you'll be able to make the kind of pizza you want.
great for starters. as with all recipe books, everyone develops their own methods and ingredients according to taste
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