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The Great Chicago-Style Pizza Cookbook the Great Chicago-Style Pizza Cookbook

3.75 of 5 stars 3.75  ·  rating details  ·  24 ratings  ·  3 reviews
""A fun cookbook for any audience." --Booklist"

Classic recipes for deep-dish, stuffed, thin-crust, and vegetarian variations.
Paperback, 144 pages
Published April 1st 1983 by McGraw-Hill
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Nearly 30 years after it was published there is still one highly-regarded book about making that perfect Chicago-style pizza that remains just as relevant today as it was 30 years ago - and it is likely to remain as highly-regarded for the next 30 years or longer too. This one!

At first glance you may wrongly believe that this relatively-slim, black & white book is a bit of a white elephant and not worth its quite moderate cover price, yet you would be wrong. This is a veritable goldmine and
Being from Chicago and living in Michigan I miss a "real" pizza. Every Friday night is pizza night in my house and this is an awesome book with many recipe versions. I still strive to make it like the best Chicago pizzerias and this book is the way to get there.
Excellent tips on how to make authentic Chicago-style pizza. With a few adaptations of your own, you can make them taste just like the restaurants that it highlights!
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Pasquale N. Bruno Jr., (Jan. 8, 1933-Oct. 30, 2012). Pat served in the Air Force as a 1st Lieutenant, four years as a member of a flight crew, stationed in Europe and North Africa. He graduated from St. Michaels College in Vermont with a Bachelors degree. He began his career working for Sears, eventually moving to Chicago in 1967, where he became Corporate National Manager of Sears Home Appliances ...more
More about Pasquale Bruno Jr....
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