Book Review: Pizza Breads & More

For some reason I have a habit of reading these cooking books when I am hungry! And today was no different when I started reading Pizza, Bread & More!  While the book features mostly pizza recipes, it also has a chapter for focaccia and other flat breads, breads & rolls, breadsticks & crackers and ends up with some specialties.

There are some gluten-free recipes included in the book if you have dietary restrictions.

The book starts off with the history of bread, which was actually pretty interesting.  Did you know Mother yeast symbolizes the romantic side of the art of bread-making? I didn’t!  It also tells a little bit about the history of pizza too before it goes into the recipes.

Each recipe also has a photo along with it – beautifully photographed and I just want to reach in the page and grab myself a couple of slices!   Seriously though, the photos of the food in this book are amazing.  I don’t know if it is because I need to get lunch or what. But everything looks so wonderful.

I received a free e-copy of this book in order to write this review. I was not otherwise compensated.

About the Book

Direct from Italy’s best chefs, here are authentic recipes from every province of the countryside, all featuring easy-to-follow cooking instructions. Traditional bakery favorites such as rolls, focaccia, and flatbreads are all included, with tried-and-true techniques for great results—even if this is your first try at making bread. There are also recipes for a mouthwatering range of calzones, and pizzas of every shape and size: Savor the fresh flavors of the Buffalo Mozzarella-topped Pizza, sample the light, tangy Arugula and Parmigiano-Reggiano Pizza, or revel in recipes for such classics as Four-Cheese, Pepperoni, and Neapolitan-style pizza. Each recipe is developed and tested in the test kitchens of the Academia Barilla’s own cooking institute, and each wonderful dish is bursting with the rich, sunny flavors of Italy.

Category: Book Review
You can follow any responses to this entry through the RSS 2.0 feed.Both comments and pings are currently closed.

Comments are closed.