Read my thoughts on this title,
Tuesday, March 20, 2012
Thursday, January 12, 2012
My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home
This title will be released on March 20, 2012.
I reviewed an advanced/reviewers copy of this title.
Okay, I know a great deal about Pizza. I know too much about Pizza. I even have a subscription to 'Pizza Toady' an industry Magazine. So I will know if the author know anything about pizza- and this one does.
First, "The Easy No-knead Way..." is actually putting you one step beyond what most of the pizzerias in this country don't do, which is this, letting the dough slow rise, with the minimum amount of yeast, at least over night. At least 18 hours according to the author. This brings out the best flavor in the dough.
One of the things that also separates this book from others about pizza, is the crust char. This is a sign of someone who knows great pizza.
He also knows his pizza sauce, you do not cook away the flavor.
The actual pie recipes are the spot on. What I like about them is they match the ingredients with the right cheese. It covers the classics along with the white sauces and even no sauce pies. Something to watch out for is the Corn and Tomato Pie recipe, this is the new style I'm starting to see pop up on menus. Pure genus is found in the Bird's Nest Pie, breakfast pizzas are becoming popular- want an egg on your pizza- yes? but this recipe calls for quail eggs! So they are the perfect size, because a large egg can quickly overtake the delicate balance of crust and toppings...
I would call the style of pizza presented here as char-California.
One thing about every pizza cookbook I have seen is the non pizza recipes. Lets face it is you are going to include non pizza recipe they had better be good, and a standout here is the cannellini bean toasts. With all the salad recipes, it is like you could take these and form a complete Americana menu.
The book includes a Homemade Ricotta Cheese recipe, which gets it done. I would have liked to see a mozzarella recipe also, if you can make ricotta you can make mozzarella.
One thing I find odd, is the author doesn't want you to freeze the dough. You can, so you will always have it on hand. It will not destroy the flavor one bit.
With this book you will think twice before ordering from the pizza chains.
I reviewed an advanced/reviewers copy of this title.
Okay, I know a great deal about Pizza. I know too much about Pizza. I even have a subscription to 'Pizza Toady' an industry Magazine. So I will know if the author know anything about pizza- and this one does.
First, "The Easy No-knead Way..." is actually putting you one step beyond what most of the pizzerias in this country don't do, which is this, letting the dough slow rise, with the minimum amount of yeast, at least over night. At least 18 hours according to the author. This brings out the best flavor in the dough.
One of the things that also separates this book from others about pizza, is the crust char. This is a sign of someone who knows great pizza.
He also knows his pizza sauce, you do not cook away the flavor.
The actual pie recipes are the spot on. What I like about them is they match the ingredients with the right cheese. It covers the classics along with the white sauces and even no sauce pies. Something to watch out for is the Corn and Tomato Pie recipe, this is the new style I'm starting to see pop up on menus. Pure genus is found in the Bird's Nest Pie, breakfast pizzas are becoming popular- want an egg on your pizza- yes? but this recipe calls for quail eggs! So they are the perfect size, because a large egg can quickly overtake the delicate balance of crust and toppings...
I would call the style of pizza presented here as char-California.
One thing about every pizza cookbook I have seen is the non pizza recipes. Lets face it is you are going to include non pizza recipe they had better be good, and a standout here is the cannellini bean toasts. With all the salad recipes, it is like you could take these and form a complete Americana menu.
The book includes a Homemade Ricotta Cheese recipe, which gets it done. I would have liked to see a mozzarella recipe also, if you can make ricotta you can make mozzarella.
One thing I find odd, is the author doesn't want you to freeze the dough. You can, so you will always have it on hand. It will not destroy the flavor one bit.
With this book you will think twice before ordering from the pizza chains.
Subscribe to:
Comments (Atom)