- Tapa blanda: 144 páginas
- Editor: Mcgraw Hill Professional (1 de abril de 1983)
- Idioma: Inglés
- ISBN-10: 0809257300
- ISBN-13: 978-0809257300
- Clasificación en los más vendidos de Amazon: nº241.297 en Libros en idiomas extranjeros (Ver el Top 100 en Libros en idiomas extranjeros)
The Great Chicago-Style Pizza Cookbook
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4.2 de un máximo de 5 estrellas
30 opiniones
37 de 39 personas piensan que la opinión es útil
4.0 de un máximo de 5 estrellas
Not Perfect Pizza, but Very Good!
29 de abril de 2002
Por Miranda Prince
- Publicado en Amazon.com
Formato:Tapa blanda
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.
13 de 13 personas piensan que la opinión es útil
5.0 de un máximo de 5 estrellas
REAL pizza
11 de diciembre de 1996
Por Un cliente
- Publicado en Amazon.com
Formato:Tapa blanda
Ok. I'm a pizza snob (pizza elitist?). I'll admit it. It's
hard to live in or near Chicago for any length of time and
not become one. I recently moved from Illinois to the west
coast and have come to the conclusion that good pizza
doesn't exist out here. So, I've been making my own.
This book provides good recipes and recommendations on
ingredients. A definite must for transplanted Chicagoans.
hard to live in or near Chicago for any length of time and
not become one. I recently moved from Illinois to the west
coast and have come to the conclusion that good pizza
doesn't exist out here. So, I've been making my own.
This book provides good recipes and recommendations on
ingredients. A definite must for transplanted Chicagoans.
28 de 33 personas piensan que la opinión es útil
3.0 de un máximo de 5 estrellas
Not Restaurant Recipes
20 de diciembre de 2002
Por Un cliente
- Publicado en Amazon.com
Formato:Tapa blanda
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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4.2 de un máximo de 5 estrellas
