Re edited:
Marco, not long ago, giving rave reviews on a book that taught him how to make pizza:
"As a Neapolitan leaving abroad, I was looking for help in recreating the real thing! Then I found this book. The history of the Pizza is full of detailed information and the description of ingredients and methods scientifically precise. A must have book for anyone interested in baking his own pizza or knowing more about this wonderful food." - Marco Parente, in a 5 star review of book "Pizza Napoletana", Amazon UK, Jan 15th, 2004 - http://www.amazon.co.uk/exec/obidos/ASIN/1580080855/ref=sr_aps_books_1_1/026-9594194-0858003
- aba
Aaron,
What are you assuming by that?
That I learned anything from that book??? Ah ah, you make me laugh how wrong you are young man.. I do not need to prove anything to you.. AT 13-14 I was behind an oven, for few if at any "LIRE"
By the way I was trying to be the first to review at least a book on amazon as to win a voucher.. I know not the best of the objective, but was studying and book vouchers are good things... Yeah the review would have sound better if I said : " I have now found an interest in reading what people abroad think of Pizza Neapolitan and found all crap, but this seams to be a bit better, please give me a voucher...
(you may notice that all my three reviews in Amazon are positive first reviews, in response to "Be the first to review this book...", two were done on the same date when the new semester was starting
)
Oh
, I forgot to mention that the primary Italian book used by Pamela Jones for her research had been printed by my Uncles at one of the oldest Typography in Naples, and as usual I probably received a free copy 9 years earlier..... So I am guilty of writing a blown up review??? Apologies to whom bought the book because of that, but At least they may have understood that Pizza Napoletana is not the one sold in John's, among others as one..
In addition it was the one of the only two books available in English for "anyone" interested in that food... better then anything written before, and of course it did reference to the disciplinare that at the time was the best scientific - public available source on pizza napoletana.... On amazon we are not really talking about Baking science, are we??? Each forum has a proper audience and amazon has a general audience, is not "a Pizza Book" audience only as this or other forums alike where I have written for the past 4 years... At the time I wasn't even interested in divulging anything at all about pizza napoletana....
I wish it was possible to learn from a book or by reading the internet, but IT IS NOT and you need to realize that. So I rather do not add to this confusing and measure the informations I give out...
I just came back from a weekend trip to Naples where I met a member of this forum... I took him around a couple of my friends, where I have learned the true stuff, way before I started reading in English.....
You are laughable Aaron... I am tired of people that write, hiding behind a keyboard... You are not happy about how much I share? Though!!!! This, as others, is a free forum where members share or not what they like, and readers decides if it is worth to read... You read all my post apparently, so if sometimes ago you thought I was annoying, why did you keep reading??? (even going all the trouble to search my name on other sites
- And if you are wondering, as I said before, my biography on Ed's Activation booklets is quite wrong as it was written by Ed's out of an exchange of emails in lines of: "can you briefly tell me what do you do?... I did not know it would be published otherwise I would have been more detailed..)
You got a lot of learning to do, so instead of wasting time on this discussions, keep going, you may get there and replicate A16 pizza...
