lsr@apple.UUCP (Larry Rosenstein) (01/17/85)
I just got a copy of a book called "The Pizza Book" by Evelyne Slomon, published by New York Times Books, which I really like. It includes a little pizza history, and has more than your usual pizza recipes. There are chapters on New York, New England, Chicago, Tex-Mex, and California style pizzas. Two of the more interesting recipes I discovered were for Middle Eastern Pizza (ground lamb, raisins, ...) and Pizza with Smoked Salmon and Caviar (guess what chapter that is in). To respond to nemo@rochester.UUCP (Wolfe) about pizza crusts: Under Chicago style pizza, the book has a recipe for the crust that includes 1/2 c of corn meal and 1/4 c oil. I tried that recipe and found that it made the crust crispier and taste less like bread. There is also a recipe for Sicilian-Style crust, which I also tried. This one includes 1/4 c olive oil in the crust, which the book says makes the crust more cake-like, with a hard outer crust & tender interior. Both recipes said to let the dough rise fully only once, but to also let it rise in the pan before filling. Enjoy! Larry
ed@mtxinu.UUCP (Ed Gould) (01/27/85)
Another great book is _The_Chez_Panisse_Pizza_and_Pasta_Cookbook_ by
Alice Waters, et.al.
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Ed Gould mt Xinu, 739 Allston Way, Berkeley, CA 94710 USA
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