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500 Pizzas & Flatbreads: The Only Pizza & Flatbread Compendium You'll Ever Need (500 Series Cookbooks) (英語) ハードカバー – 2008/10/6
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500 Pizzas & Flatbreads is an extensive recipe collection that reaches all over the globe for inspiration. Not only does this volume offer plenty of recipes for the beloved classic pizzas - thick and thin crust, traditional and gourmet - but it also includes a wide range international flatbreads from a wide range of culinary traditions - Indian naan and dosas; Moroccan chickpea flatbread; Ethiopian injeri; matzoh and pita from the Middle East; fry bread, bammy bread, and pupusa from the Americas; and many more.
Canola Oil or Grape Seed Oil have much higher smoke points than olive oil, which burns quickly at high heat and has a very strong, overpowering flavor. Don't be stingy on the neutral flavored oil you put into pizza. Fat is flavor. Pizzas and breads are tasteless without oil, salt, and sugar. Honey can also be awesome, depending on the situation.
For anyone expecting a large book, well, large it's not. It's probably about 6" square but a tiny bit over an inch thick. For being so small, it packs a lot of recipes and a fair amount of other info into its tiny shelf footprint.
I think it's a very worthy supplement to Flatbreads & Flavors (a good survey of flatbread culture the world over) and Vegetarian Pizza Cookbook (I mention it mainly for its good variety of crusts and a few nifty dessert pizza recipes).
This seems like a pretty decent little compendium and certainly could be used to spur some creative pizza & flatbread dishes... Though, I might have liked to see a wider variety of crusts & sauces introduced. Or, as with Flatbreads & Flavors, some other recipes thaVegetarian Pizzat would act as accompaniments to the pizzas & flatbreads listed. Such as some curries or other things that typically go with the mentioned breads. But, I guess that's why I think this book and Flatbreads and Flavors complement one another relatively well.
What I really like about 500 Pizzas is that a beginner can pick up the book and have success baking a really good pizza right off the bat and then grow skills with other recipes in the book.