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The Great Chicago-Style Pizza Cookbook [Paperback]

Jr., Pasquale Bruno
4.2 out of 5 stars  See all reviews (10 customer reviews)
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Book Description

April 22 1983

"A fun cookbook for any audience." --Booklist

Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.



Product Details


Product Description

About the Author

McGraw-Hill authors represent the leading experts in their fields and are dedicated to improving the lives, careers, and interests of readers worldwide

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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Concordance
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Customer Reviews

4.2 out of 5 stars
4.2 out of 5 stars
Most helpful customer reviews
5.0 out of 5 stars Why do people expect MAGIC from a book? Sept. 5 2000
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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By Matias
Format:Paperback
I bougth this book , only because I saw the picture of the cover , in that moment I said :" OH! the giordano s stuffed pizza! , ( I was happy to see a book that have this recipe inside). When I recived it the first thing I did , was look for this recipe , BUT PLEASE! , this is not the pizza I tasted once in one of Giordano s restaurant. I remember that the great ingredient of that pizza was the sauce.In my home I try to do it and it was very similar really , but the recipe of this book says: Crushed tomatoes , oregano , basil and bay , salt and papper( without cook ) any chili spice ( the orginal sauce had a bit hot taste) any tomatoe paste (the original one has a strong taste). So if you think that you are buying a book with the originals recipes of chicago s pizza , you are in a MISTAKE!
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4.0 out of 5 stars Not Perfect Pizza, but Very Good! April 29 2002
By Miranda
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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5.0 out of 5 stars A must have for Expatriate Chicagoans June 8 1998
By A Customer
Format:Paperback
Pasquale has brought to paper things that you have craved since you left the motherland (Chicago). He has personally investigated Pizza making techniques at many Chicago Pizza places. He has transcribed recipes that are so authentic that you wont be disappointed. History, techniques, and recipes all in one book. The recipes are so good, I am surprised he hasnt been sued for devulging the secrets. This book lays next to my Bible.
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3.0 out of 5 stars Not Restaurant Recipes Dec 20 2002
By A Customer
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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