Amazon.com.au:Customer reviews: Pizza: History, Recipes, Stories, People, Places, Love

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J. Fagan

I was disappointed

Reviewed in the United Kingdom on 4 February 2021

Verified Purchase

I’m afraid I sent this book back. It’s a lovely book, great pictures and nicely presented however I didn’t think the recipes were very good.
There are not that many recipes at all considering how thick the book is but the ones that are there are not very appetising (to me at least).
I saw the chaps on TV and bought the book on the back of that however I’m afraid the book disappointed me. Sorry!

2 people found this helpful

D. Van Epps

Is the Dough for this Book Worth It?

Reviewed in the United States on 16 September 2021

Verified Purchase

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.

4 people found this helpful

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