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With 6-10 ways to vary every recipe
Benjamina’s groundbreaking recipes put flavor at the forefront by letting the star ingredients―toasted nuts
Do you waste food and time trying to start from scratch
Piece of index page 187 missing
(Food Writing) John Thorne. Pizza: The Art of the Pizzaiolo, with Authentic Recipes for Italian Regional Savory Breads. Olive Oil With 6-10 ways to vary24 pp. Illus. with vignettes. Original pictorial stapled salmon wrappers. First Edition. Boston: Jackdaw Press, 1981. One of several booklets issued by Thorne, which he eventually combined into one book. Here he offers a history of pizza and pizza makers, with recipes for various kinds of pizza, as well as calzones, sardenaras, focaccia, and sfinciuni. As always, there is a bibliography in rear. A few pencil marks inside, else near fine.
