Cover image for Italian pizza and hearth breads
Title:
Italian pizza and hearth breads
Author:
Romer, Elizabeth.
Personal Author:
Edition:
First Amer. edition.
Publication Information:
New York : Clarkson N. Potter : Distributed by Crown Publishers, [1987]

©1987
Physical Description:
157 pages, 8 unnumbered pages of plates : illustrations (some color) ; 24 cm
General Note:
Includes index.
Language:
English
Subject Term:

ISBN:
9780517566930
Format :
Book

On Order

Reviews 2

Publisher's Weekly Review

Romer (The Tuscan Year) uses her subject as a focus, producing ``a personal view of a small part of the great Italian culinary heritage.'' That engaging view ranges from the Eleusian Mysteries of classical Greece to ``apizza'' in 1950s Brooklyn. It encompasses practical information on cheese as easily as a quote from Goethe's Italian Journey. Although limited to Italian pizza and hearth breads, Romer's repertoire is varied and abundant. Pizza is made with eggplant and mozzarella, onion and egg, hot spiced salami and provolone, seafood and even white truffles. Hearth bread can be sampled plain, seasoned with tomato, or flavored with fresh grapes. There are calzones, fried dough, chicken liver tart and a rustic pie called schiacciata. Romer's lovely color illustrations are included. A drawback to this otherwise splendid volume: ingredients appear in a continuous, cluttered paragraph rather than as a list. (January) (c) Copyright PWxyz, LLC. All rights reserved


Library Journal Review

This is not the typical single-subject cookbook; Romer, author of The Tuscan Year , has written a fascinating guide to a staple of Italian cuisine. The pizzas, savory pies, and hearth breads range from rustic to elegant, but there are no off-the-wall designer pizzas herethese tempting recipes are based on authentic, flavorful combinations of ingredients. Most cooks, however, are likely to find themselves sidetracked by Romer's commentary on food history, ingredients, techniques, and Italian culture. To cook from and to read. Recommended. JS (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.