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The Great Chicago-Style Pizza Cookbook Paperback – Apr 22 1983
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Top Customer Reviews
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.
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.
Most recent customer reviews
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! Read morePublished on Jan. 24 2004 by Jeffrey N. Rothbart
As former Chicagoans who have been forced east into a pizza wasteland, we found exactly what we were looking for in this book! Read morePublished on May 5 2003
The book gives some general recipes which are available in many pizza recipe books. There are NO "secrets" of the many different chicago style pizza restaurants. Read morePublished on Feb. 15 2000 by csc
As a displaced Chicagoan, I was hurting for a good pizza. Bruno's recipes were easy to follow, quite tasty, and very Chicago-style. Read morePublished on Jan. 4 1998