Product Description
This book is a comprehensive guide to all aspects of pizza making, for both the amateur pizza maker, and for those who would like to open their own pizzeria. It contains additional information not normally found in a cookbook such as trade secrets, where to buy ingredients wholesale (e.g., the high gluten flour), and comparisons and instructions for special preparation and baking equipment such as baking pans, baking stones, pizza screens, commercial pizza ovens, mixing machines and proof boxes. It also contains my unique collection of over 40 pizza recipes such as barbecue, breakfast, Buffalo, calzone, cheeseburger, deep fried (a.k.a. Old Forge style ), dessert, Hawaiian, Indian, mac-n-cheese, mashed potato, Middle East, pesto, red, roasted red pepper, seafood, Sicilian, Southwest, stromboli, taco, tuna melt, vegetable and white, with preparation instructions for stuffed, rolled or open-faced style. All the recipes in this book have been perfected, and all the details have been included so that even the most amateur pizza makers can get professional results. Not only does this book include proven recipes, it provides all the tools necessary to create your own masterpiece. I've tried too many recipes that show beautiful pictures of pizzas, but once created are displeasing to the palate. This book is for genuine pizza lovers who are willing to take the time to do-it-right. Creating pizzas can be as much fun as eating them!
Customer Reviews:
Great Book - Things I never thought of!!.......2007-09-26
This book explains pizza from a whole different point of view. It has really helped us in knowing how to make a great pizza in different ways.
I really enjoyed this book and will use it forever.
Thanks
Not For Purists!.......2007-09-15
I'm very disappointed in this book. DeAngelis suggests using not only MSG, but includes sugar in all the dough recipes! Even the Margherita! Zowie. My search continues for the perfect at-home pizza book. This is definitely not it. Peter Reinhart comes close.
Made It FINALLY happen.......2007-08-03
This book is all you'll ever need to make great pizzas. I had tried several times over the years and each result was gross. I chose the author's simplest method ( a perforated pan, he offers several equipment-related techniques ) and I even used store-bought pizza sauce ( Ragu Homemade style as I wanted to get the pizza crust working before I tackled making my own sauce ) AND MY FIRST PIZZA WAS DELICIOUS ! Pay attention to Dr DeAngelis's basic rules and you can't miss. No other cookbook has brought me such sucess --- Bravo !!
It doesn't get any better!.......2007-07-06
I tried the recipes in many Pizza books before I bought this one. None of them helped me to make Pizza that was worth the effort. This book changed everything. I am now making Pizza better than anything I could buy and best of all; my family thinks the Pizza I make is the best! You will never find a method for a better crust than the one in this book.
All the secrets to making incredible Pizza are in this book. If you follow the author's recommendations as written, you are guarantied to make delicious, incredible Pizza. Tomato sauce pizzas, breakfast pizza, black bean pizza, Buffalo wing pizza (my favorite) and many, many more!
This book rocks........2007-06-02
I was thrilled to find this book (thanks to Amazon reviews) after years of struggling to make satisfying pizza at home. King Arthur Flour's Bakers Catalogue has high gluten flour available in smaller quantities, a purchase worth the effort. I finally have a crust I'm really proud of--kneeding by hand or with mixer--and his tips for sauce and mixing cheese (mozz AND prov together) have also improved our final product. I've adapted the crust recipe and have one I love. Now I just want a pizza oven! Oh well--Dominic helped us make the best possible pizza one can make at home. Highly recommended.
Amazon.com
Baking bread is mysterious enough. But creating truly great pizza--the transformation of next to nothing into something extraordinary--is downright alchemical. It is for no small reason that there are distinct words in Italian for those disciples of these mystic arts who bake pizza and focaccia, pizzaiolo and focacciaiolo. Peter Reinhart, he who gave us Brother Juniper's Bread Book and the multi-award winning The Bread Baker's Apprentice, takes the reader of American Pie: My Search for the Perfect Pizza right into the heart of the matter.
Reinhart begins his inquiry into pizza with his baseline palate memory for what a great pizza should be. As a teenager he had worked in a pizzeria, Mama's, and instinctively knew this pie to be the best. Returning as an adult years later, he discovered otherwise. Had he changed, or had the pizza changed? Both, it happened, were true.
So what is the nature of perfection, and where do you go to find it? In the case of Peter Reinhart, this journey includes travels through Italy and across the US. This is Part One of the book, called The Hunt. It's not the most enlivening travel writing, which would have helped elevate the insights into the nature of great pizza and the people who make it happen. But it's only a third of the entire package. The best is yet to come. In Part Two: The Recipes, Reinhart comes entirely into his own. Here is the master at work. Chapters include "The Family of Doughs", "Sauces and Specialty Toppings," and "The Pizzas." Reinhart gives you the building blocks, no matter what your kitchen, tools, and oven might be like. And then he unfolds the roadmap--pizzas from the strictly classical to the strictly whimsical.
Work diligently with American Pie and in time you will be able to call yourself, without hesitation or rising color, pizzaiolo and focacciaiolo. --Schuyler Ingle
Book Description
In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza—a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago- versus New York-style, Neapolitan versus Sicilian) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In AMERICAN PIE, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.
Beginning his journey in Genoa, Reinhart scours the Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt for authentic pizza begins in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of Chicago; Yugoslavian pogacha in Bellevue, Washington—these are just a few of the stops on Reinhart's epic tour.
Reinhart then returns to the kitchen, where he gives a master class on pizza-making techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosity—and appetite—and gift for storytelling make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo.
Customer Reviews:
A helpful slice of information, especially on dough making.......2007-09-26
I found this to be a fairly serviceable treatise on the topic of pizza. The author, a baking instructor, had a longstanding interest in global pizza hunting, and always made it a point to sample the local pies wherever he traveled. Eventually, he got around to putting it all into book form, wherein he takes the reader on a condensed recap of his far ranging pizza (and foccacia) travels, from Philadelphia, to Texas, to NYC, to New Haven, to Italy, to California, to Chicago, etc., in his quest for perfect pizza.
The author then provides the reader with a basic dough recipe covering each of the (as he classifies them) major types of pizza: Napoletana, Roman, Neo-Neapolitan, New York-Style, Pizza Americana, San Francisco Sourdough Style, Grilled Pizza dough, Chicago Deep-Dish, Sardinian, etc. He then goes on to provide some basic tips for sauce, cheese, toppings, and some philosophical guidelines to help achieve balance in a given recipe.
I already knew most of what little information he provided about sauce and cheese and toppings - the primary focus in this book is primarily on dough making & handling, followed by baking methods, and there's some very helpful information here for amateur home cooks who've always wanted to learn the basics of home pizza making, either in a pan, atop a pizza stone or with a full fledged hearth insert.
I've been making pizza at home for years, and even I learned a few helpful tweaks to my technique ... and I've added a few famous pizza establishments to visit to my life itinerary.
My Nits ? I have a few.
1) IMNSHO, dusting as peel with cornmeal before using it to slide a pie into a home oven is just not practical technique for most home cooks, because it makes a mess of one's oven. The cornmeal and/or flour scorches, and causes one's kitchen (unless you're fortunate enough to have a powerful exhaust system) to reek of scorched flour and/or cornmeal. That's a technique intended exclusively for commercial pizza ovens that are easily and frequently swept out, and where keeping costs low is the golden rule. Try sweeping out a home oven, and you'll not only make a mess of your floor, but probably set your broom ablaze on the electric heating elements or gas burner. Personally, I've found that a much easier and cleaner technique for home cooks to use is to assemble the pizza on parchment paper, and bake it directly on a well heated pizza stone. Ignore the author's direction to remove the parchment after a few minutes - doing so is unnecessary, and only serves to cause your oven to lose 100F+ of precious heat, when it needs it the most. The crust doesn't come out quite as crispy after the initial baking, but if you want a crispier crust, it's a simple matter to keep the oven hot a little while longer, and rebake slices for 2-3 mins to order ... the crusts crisp up very nicely upon rebaking.
2) I'd have liked to have seen a lot more photos. This book only has a precious few of them, all of them black and white, and all of them of decidedly poor quality and exposure. In fact, the photography is downright inept.
3) I think the author aimed a little low in this book, with regards to heft. He could have, and IMO should have, squeezed more material into this book. To me, it read too quickly, and when I'd finished it later the same day, I felt it was a bit thinnish ... I wanted more regions covered, more recipes, and a lot more photos (esp competent ones).
4) I think the author could have included a 'putting it all together' chapter, where he could layout the nuances of how a home cook (i.e., most of the readership) could do a pracitcal in-home pizza party for, say 20+ people ... with nesting rising pans, pre-cut parchment, a cooling rack with screens, mis en place, and how to pre-bake and re-heat in a party settings, and how to store the equipment when not in use. Instead, the author just concludes with his list of dough recipes, and then assortment of topping combos to try.
Other than thhose 4 nits, this book is recommended. Add a point/star if you've always wanted to try making your own pizza from scratch, and this book succeeds in helping you take the plunge, or if the book inspires you to take your existing pizza dough technique to a new level (as it did for me).
Basic homemade pizza is fairly easy, and you can always strive incrementally for new levels of perfection.
Hits the spot.......2007-06-01
I have been making pizzas for twenty years, always searching for improvements. Having no formal training in dough preparation, this book seemed to be the answer. Peter's writing is easy to read, with interesting experiences in Italy matched with excellent dough recipes and his take on the pizzas he and his fellow hunters experienced.
Highly recommended.
Great resource on pizza.......2007-03-17
This book is divided into two equally interesting and useful sections. The first is Reinhart's quest for the perfect pizza. He discusses in detail his culinary experiences both in the US and abroad.
The second section is recipes. He has at least 5 recipes for crusts, many of which are very good. The crust recipe he recommends for frozen pizza is actually one of my favorites (prepared without freezing). The section on toppings is also great. He outlines some new ideas for pizza (at least new to me) and gives his perspective on more traditional recipes. For example, he suggests that it is not necessary to cook pizza sauce as the high oven temperature will make it more dense during the baking process. This advice has saved me time and results in a superior sauce. His pizza with red onion, pecorino, and pistachios has become one of our favorites.
Definitely a worth-while book. Not overly technical, but it does provide extremely useful tips for a successful pizza-making experience.
inspiration in a delicious read.......2007-01-15
as a culinary professional, i found this book inspirational and informative. i have sucessfully implemented some of the recipes and many of the ideas in the book in my day to day prep as well as staff meals. everyone appreciates a good slice of pie, and this book will show you how to make it in your own kitchen, professional or not...
The Most Entertaining Cookbook I've Ever Used.......2007-01-05
This book will help you cure any pizza dissapointment you may be suffering from. Peter Reinhart starts off with the story of his quest for the perfect pizza. In doing so, he takes us to sites of the pizza's origins in Italy where he cooks along side chefs in little pizzarias. Then Reinhart tracks the migration of pizza to America, where we learn about the contributions of New York and New Haven, CT, and then on to more recent contributions in other parts of the U.S. The second half of the book treats us to a variety of incredible and authentic recipies for pizza dough, sauce, and everything on top. Armed with this book I have held several pizza parties in my home and wowed many a guest with pizza much better than I can find in about 90% of the pizzarias around. And when they point to me for compliments, I point to the book that taught me everything.
Book Description
The California Pizza Kitchen Cookbook BBQ Chicken Pizza, Mixed Grill Vegetarian Pizza, Tandoori Chicken Pizza, Thai Chicken Pizza. These are just a few of the delicious pizzas, baked fresh in wood-burning ovens, that have helped to make California Pizza Kitchen into one of America's hottest and most successful restaurant chains. Founders Larry Flax and Rick Rosenfield "put the world on a pizza" and the results are fantastic. Now, for the first time, here are the recipes that have made CPK restaurants so popular, with step-by-step directions to make pizza cooking easy and fun, even for beginners. In addition to the pizzas and calzones, Rick and Larry include recipes for creative pastas, salads, soups and appetizers, not to mention the tempting dessert pizzas. Whether CPK is already your favorite place to dine with family and friends or you're a creative cook with a taste for bold, fun, international flavors, The California Pizza Kitchen Cookbook is the cookbook for you.
Customer Reviews:
As good as it gets.......2007-02-17
The two cookbooks are wonderful additions to any collection. The recipes are easy to follow and its like bringing California Pizza Kitchen into your own home, hands down. The only down side is these books dont have any new or newer reccipes. The salad dressings are the same and the pizza recipes are the same, but the other items that CPK offers now, these 2 cookbooks are very limited in the menu they have now and have had for the last ten years. We love what they do offer in the cookbooks and I hope they come out with a newer updated version.
Love this book.......2005-12-27
I love this cookbook. As far as the dough recipes go, I have no idea if they turn out well because I use a Boboli pizza crust. If your a Rachael Ray fan, you'll figure out how to make most of these pizzas with the quickness. My favorite CPK pizza is the peking duck pizza, since my grocery store doesn't carry duck and I'm not going out of my way to find it(I want what I want when I want it) I buy precooked Tyson chicken and mix it with a lil hoisin sauce and proceed with the recipe. And it is sooo delicious-same flavour components, and I don't miss the dough. If I'm not starving I'll cook up some chicken breasts. Honestly, if you just use a pre-made pizza dough and a lil creativity you can get most of these pizzas in the oven in less than 15 minutes. When I make these pizzas, everyone loves them. And my friends that eat at CPK say they taste just like it. Buy the book, you will not regret it!!! If you do live near a CPK call them and ask if you can buy the dough from them, many pizza joints sell their dough.
Terrible Pizza Dough.......2005-11-21
I bought this book because I really like the California Pizza Kitchen. So, I thought that this would be a great idea to get this book so that I too could make great pizzas. Well, I was wrong. I made the pizza dough twice, and each time it came out terrible. When I was done with the pizza, I took a bite to taste my creation and nearly broke my teeth becuase the crust was so hard and thick.
If you need a book to teach you how to make pizza dough, this is not the book to get!
Good Food, but Bad Pizza .......2005-09-13
California Pizza Kitchen is known as a good restaurant that makes bad pizza. They have essentially removed the pizza flavor from pizza, which makes the product a tasteless dough and cheese platform for toppings. The result can be a nice meal if the toppings are good, but it does not taste even remotely like pizza. It's extremely misleading and disappointing that they use "pizza" in the name. It's nice that we live in an era where you can find good pizza in most major metropolitan areas these days, so you are not stuck with this stuff when you want real pizza.
Better than the new "real thing".......2005-08-04
It seems CPK was either bought out or expanded beyond its abilities. Buy the book and savor the way the restaurant items used to taste.
Customer Reviews:
IF YOU ARE SELF-EMPLOYED, THIS BOOK IS A GREAT MOTIVATOR!!!.......2002-07-17
I've had this book for 15 years and think of it often, EVEN THOUGH I'M NOT IN THE PIZZA BUSINESS!! For some reason, I can really identify with Tom Monaghan.
It is a bit biographical, but that isn't a negative. When I want to know about successful people, I like to know all about them. It isn't just their business savvy that got them where they are, it is a combination of many other personal traits that help add up to business success.
One trait that really stuck with me is to interview many people about your product--including people who HATE IT. You can learn a lot about why some people avoid you and your product. Just this one tidbit of advice had helped me to make thousands of exta dollars over the past 15 years.
Pizza Tiger.......2002-04-24
If you are in the pizza business or if you are thinking about getting into the pizza business - you must read this book.
Easy to read - but a bit slow in parts - the nature of biography in my opinion .. so overall subject matter for me was excellent and I am in the pizza business.
On a literary scale the book was only a 2 star - but 5 star for me as I used some of the ideas and confirmed some concepts.
Daddio
Great Inspiration.......2002-01-08
I checked this book out of the public library at a time when my business was near failure. It gave me the spirit to keep on and have a sucessful turnaround. Monahan is a hell of a great story and it comes from the heart. An orphan, high school dropout who overcomes everything and becomes a billionaire. Only in America.
Not great literature and hard to find but well worth having. Now that I own my own copy, I will never give it up.
Pizza Tiger is a great motivating tool for anyone wanting to run their own business.
Don McNay...
Book Description
Team five-time world pizza-throwing champion Tony Gemignani with acclaimed cookbook author Diane Morgan and the result is a cookbook that will turn any home kitchen into the best pizzeria in town. There are over 60 selections on the menu, including the thick, rounded-edge crust of classic Neapolitan pizza Margherita, the thin crust New York style Italian Sausage and Three Pepper Pizza, and the stick-to-your-ribs, deep-dish kind, smothered in spinach and mozzarella. There are also plenty of new-fangled pizzas: layered with Thai curry flavored chicken or pineapple; cooked on the grill; even quick and easy versions using storebought crust. Aficionados will find six pizza dough recipes ready to suit anyone's crust preferences. Tips for proper use of such related gear as peels, stones, tiles, pans, grills, and ovens make this a complete pizza package. And with step-by-step dough tossing instructions from Tony himself, it's clear: When it comes to pizza Pizza delivers.
Customer Reviews:
Great Pizza! Great Book!.......2007-02-08
First of all, this book is fantastic. Follow the recipes because a lot of effort went into them.
I have the habit of doing things my own way, but not this time and the results were great.
This book got me started on a wonderful path to making excellent pizzas.
I saw Tony tossing pizza on the Food Network a couple of weeks back and was very impressed by his record holding techniques. There was a part of the competition where only limited ingredients could be used and Tony mentioned the use of Caputo flour. I went to Amazon and punched in for Caputo and here was this book and I found out that Tony co-wrote it with Diane Morgan no less.
I supplied my kitchen with the necessary tools and ingredients to attempt to make New York style pizza dough.
The steps for making the dough were right-on and I allowed it to rise overnight in the fridge. My wife and I made the New York-Style Pizza sauce and also Ray's Pesto sauce while the dough came up to room temp.
The oven was heated for an hour ( with a stone inside) and then I put the toppings on and it turned out excellent!!
My wife and I knocked out three pizzas last Sunday and they all turned out great!
Now we are going to try some different flours (Caputo) and move on through the recipes in this book.
I highly recommend this book to anyone interested in making pizzas at home even if you are interested in only a couple of types.
The introduction to each chapter is entertaining and informative.
Thanks again to Tony and Diane for teaming up to write such a wonderful book.
I know from recent experience that they are both very nice people and I look forward to heading up to Northern Ca. to stop by Pyzano's to maybe see Tony in action and to eat some great pizza.
Love all of the recipes in this book!.......2006-06-15
I took a pizza class from the author and she taught us how long to knead the dough, etc. This book is really precise and has several different kinds of pizza, California, Chicago, New York and Italian. I highly recommend this book.
PIZZA =PIZZAZ.......2006-06-09
This is a fantastic cookbook. It is soo simple to learn from wich is how a cookbook should be. I love the many different ways to make the traditional pizza . My children love that they too can help out with their own dinner.. The Authors are truly pros at this!!!
Great pizza.......2006-03-21
I just recently dove into home pizza making and bought this book looking for inspiration. I have found this book to have many good recipes, some sound strange, but all are delicious (see the Big Kahuna Pizza).
Photos are included for only a few of the pizzas so some of the more complex combinations that require ingredient prep are tough to follow (Big Kahuna again, does the prosciutto wrap the shrimp lengthwise or crosswise?). In almost every case there are plenty of instructions to make each pizza, and all of the strange sounding combinations of ingredients are delicious!!
I wish there were a little more information on working with dough, and formulas instead of volume measurements, but the recipes for dough have proven to work well. I am just starting but have tried to toss the dough after reading Tony's advice. The dessert pizza with a sweet dough has been a big hit with my kids.
This is a good pizza cookbook with a lot of Tony's input from many years in the pizza business. Obviously his California style combinations have been proven to be hits with customers over the long haul in his shop.
And yes, with this book you will be able to make a reasonably good NY style pizza.
the art of pizza.......2006-02-24
I have to say i read this book thinking i knew what there was to know about pizza. However after reading this book its great to know that we are always learning. I called this book the art of pizza because after reading it i beleive both authors have a true passion for pizza tony's receipes go beyond a pizza maker it go's to homes. What i mean by that he makes it easy for yo understand and learn if you are not a pizza maker. Also i never knew about desert pizza (i wasn't sold on them)however after reading the book i went and gave it a shot and like to say is a homerun.I also think that diane morgan is extroridanary writer her work in this book was 2nd to known.Its a must read book. the to came togehter to make this a MUST READ.
Product Description
The explosive growth of the pizza and sub shops across the country has been phenomenal. Take a look at these stats: Americans eat approximately 100 acres of pizza each day, or about 350 slices per second. Pizza is a $32+ billion per year industry. Pizza restaurant growth continues to outpace overall restaurant growth. Pizzerias represent 17 percent of all restaurants. Pizza accounts for more that 10 percent of all food service sales. Here is the manual you need to cash in on this highly profitable segment of the food service industry. This new book is a comprehensive and detailed study of the business side of the restaurant. This superb manual should be studied by anyone investigating the opportunities of opening a pizza or sub restaurant. It will arm you with everything you need including sample business forms, leases, and contracts; worksheets and checklists for planning, opening, and running day-to-day operations; sample menus; inventory lists; plans and layouts; and dozens of other valuable, time-saving tools of the trade that no restaurant entrepreneur should be without. While providing detailed instruction and examples, the author leads you through finding a location that will bring success, learn how to draw up a winning business plan (the companion CD-ROM has the actual pizza restaurant business plan that you can use in MS Word), basic cost-control systems, profitable menu planning, successful kitchen management, equipment layout and planning, food safety and HACCP, successful beverage management, legal concerns, sales and marketing techniques, pricing formulas, learn how to set up computer systems to save time and money, learn how to hire and keep a qualified professional staff, new IRS tip-reporting requirements, managing and training employees, generate high-profile public relations and publicity, learn low-cost internal marketing ideas, low- and no-cost ways to satisfy customers and build sales, learn how to keep bringing customers back, accounting a
Customer Reviews:
Worth the time to read.......2007-10-09
This was worth the time to read if you are or ever will be interested in how to open a pizzeria. It has every detail on how to run your business to include a checklist on whether you are the right person for the business. The included CD ROM with all the lists and pertinent information in the book was an awesome addition. The business plan was also very helpful.
All in all a good book if you are new to the pizza business and looking for a map to opening your own.
Great book for opening your own pizzeria.......2007-01-04
This is a great book whether you really want to open a pizzeria or just want to know what goes on behind the counter. I fall into the second category - I'm always interested in how other businesses are run.
The first few chapters will help you understand if owning a pizza restaurant, or indeed any kind of business, makes sense for you. It clearly lays out the skills and talents you need and the first steps to make your business successful.
Read it from cover to cover. Every little detail is in here. What kind of oven should you buy? How should your menu look? Will you offer delivery? How will you evaluate employees? There are even about 70 recipes to get you started.
Most people who go into the pizza business probably won't read this book. Reading it will give you a leg up on the competition. They may have good recipes and a strong work ethic, but they'll struggle with bookkeeping, marketing, and so on. Meanwhile you have the answers from this book, or you know where you get them (from resources listed in the book). It includes a companion CD-ROM that includes all the forms, worksheets, and recipes.
I highly recommend it.
How to Open a Financially Successful Pizza & Sub Restaurant by Shri L. Henkel & Douglas R. Brown.......2006-12-29
Shri L Henkel and Douglas R. Brown have produced a phenomenal book on how to not only open a Pizza and Sub Restaurant but on how to be successful financially in starting this type of business.
Great details have been provided in every phase of the business process from research gathering to the actual operations of the business including how to budget and control your costs, techniques on marketing the business as well as being aware of governmental requirements whether federal , state or local.
This book of instructions and guidelines will assist anyone in becoming successful in the Pizza & Sub Restaurant business if they are willing to follow the suggestions and advice the authors provide in this book. The CD included with the book is an added plus in that it provides all the necessary forms that are mentioned in the book. What better way to provide Readers with something they can use in the start-up and progress of their business.
Great for Budding Restaurateurs!.......2006-12-12
As a business owner who has looked closely at opening a restaurant, I find Henkel and Brown's book to be the best single-volume insight into that process. The authors take the reader from the typical but business-flawed dreams of restaurant ownership through each step of the process. Those painstaking details, which are so accurately and thoroughly presented in the book, are truly invaluable for anyone considering a career as a restaurateur.
Most importantly, the authors have already conducted their readers' market analysis: by limiting their analysis to a specific type of restaurant, they provide readers with information that is specific to their concerns. The book's twenty-three chapters cover every important aspect of the process, from buying a shop, to bookkeeping, to marketing, and to dealing with the local food and health safety officials. The CD-ROM that is included with the book features an editable business plan.
In short, this is a must-have for anyone even remotely considering opening a restaurant. Buy it, learn, and be successful!
A 'must' for any would-be pizza or sub shop owner or franchisee........2006-12-11
There are plenty of books on the market which cover how to open a general restaurant and a few which even address high-class establishments; but pizza and sub venues are different and need the close inspection of a subject-specific treatment. That's why How to Open a Financially Successful Pizza & Sub Restaurant stands out from the crowd: with its companion cd-rom of all forms in the book plus an editable business plan in Word, it offers the specifics neeeded to tailor a plan to such a venue, from incorporating a wood fire stove into a structure to sales analysis and successful employee relations. A 'must' for any would-be pizza or sub shop owner or franchisee.
Diane C. Donovan
California Bookwatch
Average customer rating:
- California Pizza Chicken Recipe a Disappointment
- Good Choice!
- recipes that are healthy and tasty
- Excellent
- CALIFORNIA PIZZA KITCHEN PASTA, SALADS, SOUPS, AND SIDES
|
California Pizza Kitchen Pasta, Salads, Soups, And Sides
Larry Flax , and
Rick Rosenfield
Manufacturer: William Morrow Cookbooks
ProductGroup: Book
Binding: Hardcover
 Pizza
| Baking
| Cooking, Food & Wine
| Subjects
| Books
Pasta
| Cooking by Ingredient
| Cooking, Food & Wine
| Subjects
| Books
General
| Cooking, Food & Wine
| Subjects
| Books
California
| U.S. Regional
| Regional & International
| Cooking, Food & Wine
| Subjects
| Books
Salads
| Vegetables & Vegetarian
| Cooking, Food & Wine
| Subjects
| Books
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The California Pizza Kitchen Cookbook
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Top Secret Restaurant Recipes: Creating Kitchen Clones from America's Favorite Restaurant Chains
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The Art of Pizza Making: Trade Secrets and Recipes
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The Panera Bread Cookbook: Breadmaking Essentials and Recipes from America's Favorite Bakery-Cafe
-
American Pie: My Search for the Perfect Pizza
ASIN: 0688164668 |
Book Description
At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few.
The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities.
Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular.
Customer Reviews:
California Pizza Chicken Recipe a Disappointment.......2007-10-09
I bought this book for only for the jambalya recipe. It tasted NOTHING like the dish at the restaurant. I haven't tried any of the other recipes.
Good Choice!.......2007-09-27
This cookbook, California Pizza Kitchen Pasta, Salads, Soups, and Sides, will make a perfect Christmas gift for someone who introduced me to their appetizers at one of their restaurants last year. The salads, soups, and sides should compliment their healthy eating habits. This hard-covered book arrived in a timely manner and in good condition. I can not wait to give this special gift of delicious-sounding recipes.
recipes that are healthy and tasty.......2007-09-20
Very nice job of presenting unusal healthy recipes. Good photos which help a lot
Excellent.......2007-02-21
It is definitely worth buying it! I bought it because of the Spinach & Artichoke dip, at first I was little intimidated but as I read the instructions there was nothing to it. I've made a full course meal out of this book and everybody raved about it. I can't wait to try more recipes, this is definetly a keeper!
CALIFORNIA PIZZA KITCHEN PASTA, SALADS, SOUPS, AND SIDES.......2007-01-09
WONDERFUL RECIPES. ESPECIALLY LOVE THE JAMBALAYA WHICH I HAD PREVIOUSLY SAVOURED IN ONE OF THEIR RESTAURANTS. WELL WRITTEN, WELL ILLUSTRATED. EASY TO FOLLOW INSTRUCTIONS. I DEFINITELY PLAN TO PURCHASE THEIR NEXT BOOK.
Book Description
Jack Prelutsky is widely acknowledged as the poet laureate of the younger generation. (And many people would happily see him crowned with no age qualification.)
The New Kid on the Block and
Something Big Has Been Here are household words wherever there are kids.
Here is another wondrously rich, varied, clever - and always funny - collection. Meet Miss Misinformation, Swami Gourami, and Gladiola Gloppe (and her Soup Shoppe), and delight in a backwards poem, a poem that ever ends, and scores of others that will be changed, read, and loved by readers of every age. The Prelutsky-Stevenson duo is irresistible. Whether you begin at the beginning or just open the book at random, you won't stop smiling.
Customer Reviews:
For All Ages.......2007-04-11
A Pizza the Size of the Sun was by far my favorite book of poetry when I was a child. I memorized "I'm Usually a Speedy Horse" for an audition for a play once. Recently, I saw this book in a store and immediately snatched it up (along with an "It's Raining Pigs and Noodles" umbrella). Reading through it again, I found that the poems aren't just for children. Granted the themes maybe be childish, the language itself is more sophisticated. Some poems are very adult (not in an obscene way, of course) such as "I'm Drifting Through Negative Space" and "When I Am Full of Silence." I adore this book once again and I recommend it for all. Five stars, six if I could!
A Pizza as Large as the Sun - terrific for my granddaughter.......2006-01-10
I gave this book to my granddaughter who is nine and loves to read. When she opened the Christmas present, she sat right down and started to read. She shared some poems with me. They express a different way of looking at a regular thing in a funny way. Days later, she was still glued to the book. It definately kept her interest.
Bravo to Jack Prelutsky.......2005-08-29
This is a fine poetry book brimming with kid-friendly verses. This is one of my favorite poetry books for children, along with Brian P. Cleary's RAINBOW SOUP; ADVENTURES IN POETRY and the late Shel Silverstein's WHERE THE SIDEWALK ENDS and A LIGHT IN THE ATTIC.
A Pizza the size of the Sun.......2005-08-03
It is a wonderful book full of entertaining poetry for children and adults.
A 5 Pizza book!.......2004-12-17
A Pizza The Size Of The Sun
By Jack Prelutsky
I rate this book 5 stars.
I enjoyed reading this book. There are many funny poems in this book, even though a few are hard to read, such as "I was Walking in a Circle" and "My Elephant is Different". My favorite poem is "A Dizzy Little Duzzle" because the end is connected to the beginning. It is also shaped oddly.
Jack Prelutsky writes kind of like Shel Silverstein. They both write funny poems and they both write for kids. If you like funny poems look for other Jack Prelutsky books such as Something Big Has Been Here and The New Kid on the Block.
The drawings in this book are imaginative. They are drawings you would not normally think of, such as the Preposterpus. I think the drawings add to the descriptive language of the poetry.
I did not enjoy poetry as much until I read Jack Prelutsky's poems. I could have chosen a Shel Silverstein book of poems but "A Pizza the Size of the Sun" has some of my favorite poems. It also is less serious than Shel Silverstein's poems. I would highly recommend this book to you.
By Caleb Stevens
Customer Reviews:
Hi, Pizza Book!.......2006-12-27
Some books should never be allowed to go out of print. Virginia Walter's Hi, Pizza Man! is one such book. This deceptively simple picture book about pizza delivery and imagination delivers the kind of story toddlers and preschoolers can enjoy over and over again. My kids at the library routinely request the "pizza man" book every time we have picture book reading.
The premise of this book is pretty basic: a young girl is waiting in her apartment for the pizza man to arrive with dinner. While they are waiting, the mother plays a game with her child, having her guess what they will say when the pizza man comes and they open the door. Of course, soon the pizza man is a pizza lady, then a pizza kitty, all the way to a pizza dinosaur! Each time the audience guesses what the response will be with animal sounds corresponding to each creature. ("Meow, Meow, Pizza Kitty", etc.) On its own, this plot is pretty bare bones, and wouldn't invite much praise, but Ms. Walter's illustrations transform it into a much loved book. Engaging in a realistic style with colored pencil as her chosen medium, Ms. Walter's creates fantastic images of pizza delivery creatures at the door. From the pizza lady in her mink stole and baseball cap, to the pizza duck in his turban, to the pizza cow all decked out with a rose in her mouth, each image is detailed, funny and interesting.
This is a book that hinges on participation of the audience. Children will quickly pick up the pattern of the plot. The texts asks what they will say if it's a pizza kitty at the door. The audience volunteers the answer as the page turns to reveal the kitty in a tophat with a pizza resting on one paw. By the end of the story, children are well primed when the doorbell finally rings and they know exactly who will be at the door. As a concept book, this picture book introduces animal sounds, allows the children to predict what will be said next, and provides comfortable repetition. One of the reasons I enjoy using this book is that it involves the use of animal sounds in a more urban environment. Children who live in the city will readily identify with the concept of a pizza delivery man coming to the door where many of them may never have been to a farm or out in the country. Another level you can add to the reading of this book is to ask the child or children where the animals are holding the pizza (it changes in every picture) and this can reinforce parts of the body.
As a whole, it's just a delightful read that children will ask for. And while adults may sigh at the endless rereads, it's a light read, and your children's pleasure will be worth it. For those who enjoy this book and are looking for similar reads, I'd recommend Bark, George! by Jules Feiffer and Lemons are Not Red by Laura Vaccaro Seeger.
Happy Reading! ^_^ Shanshad
BEST KIDS BOOK!!.......2006-12-06
I loved this book when i was 4! My mom would read it for me every night!It was great!My mom thinks that too!Now i am 10 and i still love the book!If u want a great book for your kid buy this one!! I bet your kid will love it!!!IT IS THE BEST!!!I think u should buy it!! by Melanie
Hi, Za-Za Man!.......2006-04-19
My boys (ages 3.5 and 21 months) love this book. They can connect with the whole "Pizza Man" coming to the door thing, and the book is simple enough that my 3.5yo can read it by himself (well not really "read" it, but he feels like he can because it was easy for him to memorize). The illustrations are very creative, and the boys really enjoy how fun they are. It is a very participatory book for the kids, and a great way to instill in your kids a love of books. I have no clue why this book is out of print! I got a brand new one off ebay for a reasonable price.
Again, again! A Read-It-One-More-Time book.......2005-03-10
I am just so sorry that this book is out of print and soooo expensive. It is just wonderful and my kids (boy and girl; now 3 and 5) ask for it at least 3 times a year (and I know we would read it even more often if we owned a copy).
Principally, this is a story all about waiting for dinner to arrive. Little Vivian has been patient but now toys can no longer distract her, which is when Mom steps in to exercise a little imagination. She asks Vivian what she will say when the door bell rings and they open the door. Vivian answers, "Hi Pizza man". Mom then asks what she will do if it's not pizza man, but instead pizza woman. Real silliness ensues when the question becomes what will she say to pizza cat/dog/duck/cow/snake/dinosaur.
The pictures are rich, fun and exotic (by Ponder Goembel). Pizza Duck has jewelry, ear rings and a turban: very grand. Pizza Snake wears 3 bow ties and a bowler hat. Overall it is silly and imaginative fun, a great mental exercise for toddlers and adults alike. If you can't afford this steep price, look for it at the library.
Finally: "Ring, Ring!" Who is it?
A MUST HAVE!.......2003-03-25
This is the only book my son ever wanted to take home from his weekly gym class! It is out of print but worth every effort to find it. After spreading the word that we were looking for it, we even got 2 as gifts but I won't part with them!
Book Description
The ultimate project for the DIY cook and baker: an oven in your own back yard. Pizza cooks faster and is more tender, bread crusts as it's never crusted before. The anticipation prompted by the smoking chimney is indescribable, the results without peer. This little book tells how to build a outdoor brick oven from scratch, with working drawings; and how to restore an existing oven if your house is so lucky to possess one. There is guidance in firing and running the oven, and some recipes for good measure.
Customer Reviews:
Agood one for the 'dustbin.......2007-02-04
I didn't realize this softback book was from the other side of the pond. I don't have much use for the metric system and am real tired of the damn Euros and Canucks trying to force the US to comply to their useless way of measurement. Secondly, this isn't new material, but rather old rehash of rather mundane common knowledge...I donated the book to a middle school library...which is the level of understanding that's needed to get through this book. Amazon please don't recommend books that don't meet the same level or better than those I have previously purchased from you. At least Barnes and Noble can accomplish this simple feat.
not the best.......2005-08-02
you don't really understand how big this thing is until you see the finished product. Which by the way -- there are no finsihed pictures. I actually saw the finished oven on ebay. When it towers over the 6' privacy fence - you began to rethink making it.
Not so helpful.......2004-03-14
The book gives one set of plans without much discussion on how to modify them. I was hoping for more theory and explaination about size, height, chimney placement etc.
In British fashion, the author uses more words than necessary to explain himself (think Dickens).
Overall, not a complete waste of time, but less helpful than the title would lead you to believe.
a good supplement to The Bread Builders.......1999-07-06
If you're interested in building a wood-fired oven for baking, this is a good supplement to Alan Scott's essential "The Bread Builders". Provides very interesting historical background, amusing anecdotes and a set of plans which are aimed a bit more squarely at the amateur builder than Alan's plans. I'm building an oven now using plans interpolated between the two. If you're going to tackle a project like this, get a good book on masonry techniques too, or better yet, a video. (Amazon, care to provide some suggestions?)
Comprehensive history of wood fired ovens........1998-10-27
Although the book is a bit wordy, it gives the reader comprehensive history, information and instructions on how to build a wood-fired oven. The author is English and tends to refer primarily on British ovens and on baking bread. I bought the book to build an Italian style pizza oven, however the book mentions pizza only a few times. The plans on how to build a wood-fired oven are helpful and I am glad that such a book exists.
Books:
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- The Bread Bible
- The Bread Lover's Bread Machine Cookbook
- The Cake Bible
- The Catcher in the Rye
- The Complete Book Of Sauces
- The Complete Book Of Sushi
- The Complete Keller: The French Laundry Cookbook & Bouchon
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