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| The Pizza Gourmet: Simple Recipes for Spectacular Pizza | 
 enlarge | Author: Shea Mackenzie
Publisher: Avery
Category: Book
List Price: $17.95
Buy Used: $0.57
You Save: $17.38 (97%)
New (22) Used (20) Collectible (1) from $0.57
Avg. Customer Rating:  4 reviews
Sales Rank: 115660
Media: Paperback
Number Of Items: 1
Pages: 224
Shipping Weight (lbs): 0.4
Dimensions (in): 9 x 7.4 x 0.7
ISBN: 089529656X
Dewey Decimal Number: 641.824
UPC: 735918296565
EAN: 9780895296566
ASIN: 089529656X
Publication Date: August 1, 1995
Availability: Usually ships in 1-2 business days
Condition: (Airport Place Books does not ship on Saturdays and Sundays. We are unable to ship to "The Republic of Korea".)
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| Customer Reviews:
 The Only Pizza Cookbook I Use November 15, 2008
I have owned this cookbook for over ten years now and use it often. It has the most amazing recipes for pizza. At the beginning of the book are recipes for different types of dough, followed by various sauces. The actual pizza recipes are divided roughly by geographic region. The variety is fantastic. Recipes use beef, chicken, pork, seafood, tofu, beans, or just vegetables. Fresh herbs are often included in the ingredients, as well as a wide variety of cheeses. The author includes a glossary of ingredients in case you come across one that you are unfamiliar with. If you are looking for an unusual and impressive pizza recipe, then you will find it in this cookbook. I highly recommend it.
 Great if you want your pizza crammed with lots of toppings June 16, 2008
1 out of 2 found this review helpful
When it comes to pizza there are two basic preferences. Either you go for something simple and you sprinkle one or two light toppings sparingly to enhance the flavour of the crust and the flavour of the tomato sauce that has been finely balanced with herbs and spices. Or you go the other way and you overfill your pizza with your chosen toppings and even sometimes include as many different toppings as you can think of. This book is mainly for the latter type of pizza. If you enjoy filling your face with a smorgasbord of flavours and textures only to feel bloated and ill afterwards then this is the book for you. If, on the other hand you want to get down to basics and do things more simply yet at the same time produce something sophisticated in flavour and texture then you'll need a different book. Although the technical information and secrets are available online I have not yet found a printed book on true pizza excellence. Printed cookery books are aimed to appeal to as many buyers as possible who won't want to bother searching for the correct flours and do the necessary experimentation for success. On the other hand what has prevented me from rating this book a one star is that it has some use in suggesting unusual toppings but I will include only one or maybe two toppings on a pizza and much reduce the quantity.
Great combinations of ideas! May 11, 2000
0 out of 2 found this review helpful
Shea has taken the concept of pizza a few steps farther than any other cookbook I've seen. His bean-topped pizzas are incredibly tasty and hearty - definitely not for the faint-hearted! Easy to use and very varied styles.
VERY VERY HELPFUL! December 12, 1999
12 out of 15 found this review helpful
I am looking to expand the basic menu items at our restaurant and found this book to be very very helpful. I reviewed quite a few other books at the library and none really had what I was looking for. This book has proven to be easy to use whether you're cooking for yourself, a family of five, or up to as many as 400 people a day. It offers a variety of ways to serve the same dish, yet appear different, while still being able to give it your own personal touch, whether you are trying to work with a picky eater child or that impossible to please customer. Bon Appetite!
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