Member Reviews: Pizza Napoletana!

The cantankerous cook looks at recipe books that focus on one dish with skepticism. There exists a polarity for which these single-item books fall within the first being of little substance, 'pretty', 'lite', opinionated and trivial, the other being a work rich in history, abounding with useful facts, recipes and procedure. My latest read falls into the category of the later. Pizza Napoletana (Ten Speed Press, Berkeley) is 100+ pages of good (real good) food. Pamela Johns goes through great lengths to insure that her take on real pizza and its origins is the most convincing you will read. She backs her history lesson with 30+ recipes of that flat bread that we call Pizza, "the national...