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.