Author Topic: The Pizza Book by Evelyne Slomon -great  (Read 11790 times)

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Offline elsegundo

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The Pizza Book by Evelyne Slomon -great
« on: November 10, 2005, 11:10:01 AM »
Ms Slomon is operates her own cooking school in Manhattan and conducts a pizza workshop.

The book is 276 pages and claims to be "everything there is to know about the worlds greatest pie".  Not quite.

If you can buy only one book on pizza this would be an excellent choice. It covers history, ingredients, techniques and several styles of pizza -not just Neapolitan. If fact there are over 200 recipes. Some are exotic but many are more suited to the home cook. It includes calzone, stuffed, rolled, New England, Chicago, NY, and Tex-Mex. Lots. And lots of sauces and toppings.

Basic dough:

1 cup warm water

1 pkg yeast

3- 3 1/2  cups flour (guess about a pound)

1/2 teaspoon salt

Usual technique.  Punch down a couple of times and ready to go in 2 hours.


The book was great insofar as there are many dough recipes not just one. There is a wonderful  detailed recipe for obtaining a flaky, think layered, pizza that is the style I like. The book has plenty of detail -really useful.

One drawback - no weight measures. Still, you want this cookbook.


My copy shows the price at $14.95 in 1984. From Times Books. The call number: 641.824 S823

http://www.amazon.com/dp/081291113X/?tag=pizzamaking-20


Offline Buffalo

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #1 on: December 03, 2005, 10:07:32 AM »
Hey Elsegundo;
Absolutely correct about this book.  It is FANTASTIC!  No hype-just good facts and recipes.
I recently attended a seminar in which Ms. Slomon was one of the presenters and she did a great job.  This woman "knows the talk, and does the walk" with regard to pizzas.  While her book is now out of print, it is usually available on amazon.com.  That is were I found mine and it has become one of my favorites.........
Buffalo 8)

Offline Perk

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #2 on: February 02, 2006, 07:34:26 AM »
I may have to check out this book, sounds good.
I do notice her basic recipe doesn't have sugar in it? True Neapolitan.
and a drier dough that I am used too.
-Dave
Jacksonville Fl.

Offline dmcavanagh

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #3 on: July 19, 2010, 11:43:09 PM »
I read this book years ago, can't really remember specifics but I do remember it made quite an impression and I remember copying recipes from it. If I looked hard enough I might find the notebook with the recipes in it.
Rest In Peace - November 1, 2014

Offline mmarston

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #4 on: September 02, 2010, 03:22:58 PM »
I got a used copy in mint condition on Amazon for $2... the shipping was more than the book.
It's a great resource, no fancy photography, just a tremendous amount of information about all different types of pizza.
Nobody cares if you can't dance well.  Just get up and dance.  Dave Barry

Offline dmcavanagh

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #5 on: September 02, 2010, 06:26:10 PM »
You inspired me to order it, I remember reading it years ago.
Rest In Peace - November 1, 2014

buceriasdon

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #6 on: September 02, 2010, 07:50:46 PM »
http://www.amazon.com/dp/0709045158/?tag=pizzamaking-20

cough cough...must be a misprint. Sorry no book on pizza is worth that absurd amount of money.

Offline dmcavanagh

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #7 on: September 07, 2010, 06:01:05 PM »
My copy just arrived in the mail. Price was $3 + $3.99 for shipping (rip-off). Still a bargain at $6.99. Not only doughs and pies, but some sauce recipes are also included.
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Offline dmcavanagh

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #8 on: September 07, 2010, 06:04:39 PM »
Even has a recipe for a 30 minute pie. If you want the recipe send me $6.99. :-)  I wish I knew how to do the yellow "smiley faces".
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Offline Jackie Tran

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #9 on: September 07, 2010, 06:11:34 PM »
Take out is about 30m.  :-D  Does it call for 2 pkgs of yeast? :-D  The little smiley faces are right above the box that you type in David.  Just pick one.  ;)
« Last Edit: September 07, 2010, 06:21:35 PM by Jackie Tran »

Offline Matthew

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #10 on: September 07, 2010, 07:02:49 PM »
Take out is about 30m.  :-D  Does it call for 2 pkgs of yeast? :-D  The little smiley faces are right above the box that you type in David.  Just pick one.  ;)

1 package & hot water (120-130 deg)

Offline dmcavanagh

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #11 on: September 08, 2010, 06:02:16 PM »
Hey Matthew, make them pay for that information :-D
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Offline dmcavanagh

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #12 on: September 08, 2010, 06:04:40 PM »
Thanks Tran Man,it worked! I didn't know I had to use the "Preview" button. ;)
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Offline Jackie Tran

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #13 on: September 08, 2010, 06:12:03 PM »
Thanks Tran Man,it worked! I didn't know I had to use the "Preview" button. ;)

Hey your welcome. I'm glad I'm good for a few things.   :P

Offline Matthew

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #14 on: September 08, 2010, 06:53:26 PM »
Hey your welcome. I'm glad I'm good for a few things.   :P

Now .....  If you could only learn how to make pizza.  ;)

Offline dmcavanagh

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #15 on: September 08, 2010, 07:04:48 PM »
He could just read the book! >:D >:D
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Offline Jackie Tran

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #16 on: September 08, 2010, 07:53:05 PM »
haha, you guys just wait!!  I have a pie to show off later.  :-D


Offline dmcavanagh

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #17 on: September 09, 2010, 05:30:35 AM »
Is it a big "cat" with leopard spots all over it?
Rest In Peace - November 1, 2014

Offline dmcavanagh

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #18 on: September 14, 2010, 01:20:10 PM »
Now that I've re-read the pizza book, it's really not that great after all. We've come a long way in our pizza knowledge since this was published in 1984!
Rest In Peace - November 1, 2014

Offline Pete-zza

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #19 on: September 14, 2010, 02:36:38 PM »
dmcavanagh,

In defense of Evelyne, I would like to mention that she said that she wanted to put much more in the book--stuff along the lines that we deal with on this forum everyday--but the publisher wouldn't let her put the material in the book on the basis that the book was not for professionals but rather ordinary home bakers who wouldn't be interested. I managed to find Evelyne's posts where she talked about this matter, at Reply 24 at http://www.pizzamaking.com/forum/index.php/topic,3944.msg28747.html#msg28747, Reply 47 at http://www.pizzamaking.com/forum/index.php/topic,3489.msg31563/topicseen.html#msg31563 and Reply 1 at http://www.pizzamaking.com/forum/index.php/topic,5000.msg42171/topicseen.html#msg42171. Of course, there have been many changes in pizza making over the years since 1984, but Evelyne made a valuable contribution to the field.

Peter

Offline Essen1

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #20 on: September 14, 2010, 09:00:11 PM »
Now that I've re-read the pizza book, it's really not that great after all. We've come a long way in our pizza knowledge since this was published in 1984!

I wonder what is so different today then what has been done back in the old days? I think if you take tradition into consideration, Evelyne's book is a good as it gets. And I'm not talking dough sheeters, conveyor ovens, commercial proofers, etc.

Granted, things have changed but the great pizza places around the world still use the simple, traditional approach I'd like to believe. Isn't that the way to go?
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline dmcavanagh

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #21 on: September 15, 2010, 04:42:36 PM »
My comment wasn't a criticism as much as a statement to the fact that there is so much more information available to today's home pizza maker. I like Slomon's simple, traditional dough and the overall theme of her book, I'm just saying that's there's nothing earth shattering in the book regarding ingredients or techniques and for sure the wood fired and home hacked creations that everyone is aware of today does make this read a bit dated. Still a good resource, especially for a beginner of for someone who likes to experiment with different toppings and ingredients. No disrespect to Ms. Slomon! 8)
Rest In Peace - November 1, 2014

Offline Essen1

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #22 on: September 15, 2010, 08:45:38 PM »
DMC,

I didn't think your post was criticism.

My reply to yours was merely asking a few general question and wasn't intended to point a finger at you or to suggest criticism.  ;)
Mike

"Anyone who has never made a mistake has never tried anything new."  - Albert Einstein

Offline charbo

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #23 on: September 18, 2010, 07:15:43 PM »
Slomonís book is a valuable part of a pizza library.  Itís important for pizza history and particularly important for its descriptions of the various of styles.  Except for some of her comments about wheat and flour, her descriptions of ingredients and sauces are insightful, which is not surprising considering her background.  I think she said the 30-Minute Pizza chapter was forced on her by the publisher.  The book doesnít cover preferments, retardation, sourdough, or high-temp baking in any detail.  It lacks weight measures.  However, it rewards a careful read.

Offline gabaghool

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Re: The Pizza Book by Evelyne Slomon -great
« Reply #24 on: October 26, 2011, 08:04:31 PM »
She got me using heckers flour for a full year of production...i used to swear by it


 

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