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A ver, si esperas aprender algo interesante no lo compres porque no tiene ningún tipo de información importante sobre la pizza, es más bien un libro que te enseña a donde han llegado ellos y alguna receta de su pizzería. Pero no te enseñan nada sobre harinas, levaduras... Nada de eso, para eso teneis el Pizza Bible que es de lo mejorcito.
Ich finde das Buch ist schön gestaltet, sehr persönlich und informativ. Ich hätte mich nur über ein paar mehr Rezepte in dem Buch gefreut. Aber auch die verschiedenen Interviews mit legendären Figuren aus der Pizza Szene haben einen hohen Unterhaltungswert.
Owning several hundred cookbooks, and around a dozen exclusively devoted to pizza, it’s appearing to me that there’s a trend in chefs’ having opened some restaurants needing to write a cookbook, or rather a travelogue, on how the chefs’ journeys. In some cases, scores of photos of basil, tomatoes, dough, restaurants, crusts, cars, people met along the way, and in this case, innumerable photos of the authors eating pizza, appear mandatory. Of the 268 pages in this book, the first actual recipe doesn’t appear until page 100. They continue for 53 pages, when we dive into pizza box art, other things you can eat with pizza, and a variety of cities’ pizza restaurants. But wait! There’s more! On page 259 there’s a Chicago deep dish recipe. Apparently there are many pizza enthusiasts among us interested in “how we got to be us” books, replete with photos and stories of the journey. All well and good: this is your book. For those of us with a bit of pizza background, including having on hand Tony Gemignani’s “Pizza Bible,” there’s really nothing new here, except a lovely tribute to Tony, and some curious dough variations, for example, the Nutella Ring. I hand it to the authors for their sense of humor and wish to memorialize their journey in sharing so many pictures of their friends and themselves making and eating pizza, but we could have used far more substance and far less extraneous items (which is the point of a Neapolitan pizza: less is better, is it not)? One more thing. If the authors are individually making hundreds and thousands of pizzas a day among their restaurants by hand without mixers as outlined on page 100, I do give them a bronze star for the amazing labor that goes into that.
Thought a book celebrating pizza would be fun and valuable. Some of it is okay but the dark background colors beneath small print make it very hard to read in many sections. This is unforgivable because of the size of the book (heavy). It's a bit too self referential as well, I care about pizza, not the authors and their business. Surely there are better books about the culture of pizza.