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The Great Chicago-Style Pizza Cookbook Paperback – Apr 1 1983


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Customers buy this book with Chicago Metallic 16124 14-Inch Non Stick Deep Dish Pizza Pan CDN$ 19.99

The Great Chicago-Style Pizza Cookbook + Chicago Metallic 16124 14-Inch Non Stick Deep Dish Pizza Pan
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Product Details

  • Paperback: 144 pages
  • Publisher: McGraw-Hill; 1 edition (April 1 1983)
  • Language: English
  • ISBN-10: 0809257300
  • ISBN-13: 978-0809257300
  • Product Dimensions: 24 x 20 x 1 cm
  • Shipping Weight: 227 g
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (10 customer reviews)
  • Amazon Bestsellers Rank: #338,954 in Books (See Top 100 in Books)


Inside This Book (Learn More)
First Sentence
Obviously, flour and yeast are the two most important ingredients in making a good pizza crust. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.2 out of 5 stars
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Most helpful customer reviews

Format: Paperback
I bought this book years ago and can attest to its authentic roots and, most of all, authentic TASTE to Chicago's best deep dish pizzerias! If you really want to duplicate these Chicago pizzerias, this book does it easily--i'm an accomplished cook, baker and cookbook collector and you will not be disappointed. TRUST ME.
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By A Customer on May 5 2003
Format: Paperback
As former Chicagoans who have been forced east into a pizza wasteland, we found exactly what we were looking for in this book! Yesterday we sat down to the first genuinely delicious pizza we have had in the last two years. The dough was delicious and the sauce was perfect. We can't wait to make more.
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By A Customer on Dec 20 2002
Format: Paperback
If you try these recipes, you will not duplicate pizzas cooked at Uno's, Gino's, Giordano's, etc. You will make a decent pizza (and I've had to experiment quite a bit to improve on Bruno's recipes), but don't be fooled into thinking that these are the real thing. And the basic deep dish recipe is just the same as the one you can get free at many sites on the internet. A better book is Evelyn Slomon's, but hers suffers, too.
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Format: Paperback
First of all, NO, these are not the secret recipes of Giordano's, Gino's, Pizzeria Uno, or the others.
They are, however, very good pizza recipes. My main criticism of the book is that some of the instructions are incomplete. For example, in the stuffed pizza recipe he tells you to put the sauce on top of the pizza without pre-cooking the pizza at all. In my experience, that always results in a doughy, partially-uncooked top crust. I prebake the pizza with no sauce for about 10 minutes, then add the sauce, and it's great. But Bruno should've told me that; I shouldn't have had to figure it out for myself.
Yes, I would like to get my hands on the actual Giordano's recipe, but these recipes still beat any pizza I can get here in Oregon.
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Format: Paperback
I've had this book since the 80's, and I still think it is the best cookbook for making pizzas that is available. I have to say that to all those that are expecting to find the exact secret recipes from Gino's East, Homerun Inn and Nancy's shouldn't bother buying this book because they obviously are not buying it for the right reason. Chicago Style pizza is more about the technique than the ingredients, although it does specifically mention that the quintessential ingredient that you'll need is '6 in 1 (brand)' canned tomatoes. This book teaches you exactly what you need to know: What kind of equipment you need, basic recipes, and most importantly how to assemble a pizza like the pro's do here in the 'City Of Big Shoulders'. Incidentally, not all Chicago-Style Pizza is deep-dish as non-Chicagoans seem to think that it is.
If you as a reader/aspiring chef can't understand that most good cookbooks are more of a guideline/textbook, and they aren't going to be filled with commercial recipes or magic spells for making something that tastes great, then perhaps you should order a pizza for delivery, and stay the heck out of the kitchen.
Anyone that has lived in the area and eaten a variety of Chicago pizzas for any extended period of time will understand that this book is extremely helpful... the tourists and "culinarially challenged" of course won't.
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