Italian Pizza and Hearth Breads Cookbook HCDJ by Elizabeth Romer 157 pages - ISBN 0517566931
This hard cover book with dust jacket is in very lightly read condition with minimal wear to the covers from reading and re-shelving. INSIDE the pages are at least 99% free of any marks, stains or writing.
Shares recipes for pizza doughs, pizzas, savory pies, and breads, and discusses Italian cuisine.
Author Elizabeth 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.
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