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by Erik Sherman
More than 100 recipes from the best pizzerias in the country!
Americans eat 23 pounds, or 46 slices, of pizza per year! Now here’s a comprehensive guide to all aspects of pizza making, from trade secrets, comparisons, and instructions for baking pans, stones, and pizza ovens to unique takes on different types of pizzas and paninis. With over 100 of the best recipes around, including some from America’s most famous pizzerias, this is the only book pizza- and panini lovers will ever need.
About the Author
Erik Sherman has worked in several professional kitchens, including the prep kitchen for Bel Canto Pizza. He had his own catering business and was the author of a kitchen review column for a daily in the Boston area for over two years. His work has appeared in Saveur, Newsweek, The New York Times Magazine, Fortune, Inc, Continental, Financial Times, Boston Magazine, Consumers Digest, Newsweek Japan, among others.
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