Synopses & Reviews
Everyone's favorite takeout food is about to become everyone's make-in meal! Pizzas are simple to cook, and this cookbook explains the basics, from crust to sauce. The triple-tested, foolproof recipes include such classics as the Margherita and Napolitana; glam creations topped with wild mushroom, brie, and walnut; kid-friendly pizzas they can help prepare; and super-fast pizzas for a rushed evening. There are even dessert pizzas—so you can eat it for every course!
About the Author
Pamela Clark has a passion for food that is reflected in her role as head of a world-famous test kitchen. The team develops and tastes recipes for magazines and cookbooks.She lives in Sydney, Australia.