Cookbook Corner – The Pizza Bible

Happy Wednesday! I’m so happy to get back to doing NEW “Cookbook Corner” posts after the Holidays. Hope everyone had a great Holiday season and a great New Year… There are some changes coming soon to my blog as well as my Blaise the Baker Facebook page (http://facebook.com/blaisethebaker) so make sure and stay tuned for that! In the meantime let’s get started with today’s selection…

Pizza Bible Cookbook Corner Blog

“The Pizza Bible” By: Tony Gemignani (with Susie Heller and Steve Siegelman)

Let’s just start by saying that this book brings me incredible comfort. Why? Because PIZZA is one of my favorite “comfort foods” and PIZZA this book brings!

Delicious looking recipes, delicious looking pictures – all in all it makes for a terrific book that I highly recommend for you pizza lovers out there…

The book is divided into 11 “main” sections.

“The Master Class” section talked about “gearing up” (page 4) and “master class shopping list” (page 6) which gives you the “feel” of what you will need to master this book professionally. It then flows into ingredients, practice, etc. This is actually a very informative book – and this is where the great information starts.

“Regional America” is divided up into the delicious segments “New Yorker” (page 51), “New York – New Jersey Tomato Sauce” (page 53), “New Jersey Tomato Pie” (page 61) and “Detroit Red Top” (page 63) among several others.

I like how the book is categorized by “regional” taste and flavor. This is very important when talking about pizza – especially pizza recipes. What is your favorite kind of pizza? The Chicago variety with the thick crust – or the New York “thin” crust variety?! Where the pizza originates from has everything to do with the recipe.

“Chicago” – my favorite section by the way – contains several delicious sounding “deep dish” (large crust) pizza recipes such as recipes on how to make the crust (page 74), the sauce (page 77) and anything and everything you can imagine “stuffing” into these pizzas. The first pizza recipe I marked to try? The “Fully Stuffed” pizza on page 87. If I was to choose a “last meal” – something very similar to this would be at the top of my list…

The concept of this book – where it divides the pizza recipes up by region – and then gives a step by step instruction (and recipe) on how to make that certain kind of crust, sauce, fillings, etc. continues on for the rest of the book in the categories of Sicilian, California Style, Napoletana, Regional Italian, Global, Grilled, Wrapped and Rolled, and then finally Focaccia and Bread.

I found this book very interesting in not only seeing and learning where the particular pizza recipes come from – the history and their region of birth – but to actually get a vibe for how many different types of pizza actually make up the category of… PIZZA! I was very impressed…

This book is a MUST ADD BOOK to your collection… If you love pizza and want to know more about it – I highly recommend this book to you. Filled with delicious recipes and amazing photographs – you won’t be disappointed.

To learn more about Tony Gemignani, please click here…
http://www.randomhouse.com/author/181847/tony-gemignani

To buy “The Pizza Bible”, please click here…
http://www.randomhouse.com/book/232093/the-pizza-bible-by-tony-gemignani

The personal views and reviews of this blog are mine and mine alone. Any opinion or thought expressed are strictly my own. I received this book from “Blogging for Books” for this review. More information can be found by emailing me your questions.

Blaise

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