KITCHEN WORKSHOP: PIZZA; hands-on cooking lessons for making amazing pizza at home (Quarry Books, 2014, 160 pages, ISBN 978-1-59253-883-6, $24.99 US paper covers) is by Ruth Gresser, owner of Pizzeria Paradiso (since 1991) in Washington, DC. It's being touted as a complete pizza kitchen manual, detailing all the techniques and skills needed to produce pizza at home. It is loosely arranged by level of difficulty: basics (seven variations on tomato-cheese style, including a gluten-free one), the "classics" (margherita, quattro formaggi, calzone), a selection of originals from the pizzeria, and chapters for creating your own (seven sauces, seven protein toppings, seven veggies, and seven fruit). That's 49 in all, a good number to begin with. It is a nice book, easy to use, and is clearly meant for those who are bored with eating out of a box or doing takeout. Inviting food photos too. Preparations have their ingredients listed in both metric and avoirdupois measurements, but there is no overall table of equivalents.
Quality/price rating: 89.
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