This cookbook covers authentic Neopolitan pizza like I'd hoped to know without actually making a trip to Naples. Pizza history and traditions from the birthplace of authentic pizza are given along with techniques derived from the some of the oldest pizzerias in the world. Recipes are provided for classic pizza dough and Neopolitan pizza recipes (Margherita and Marinara) and a quicker dough version, specialty Neopolitan pizza recipes, and regional Italian recipes. The classic versions are strictly regulated in Naples by the Associazione Verace Pizza Napoletana, which is covered in detail in this cookbook. The cookbook photography is outstanding and includes lots of interior shots of Naples pizzerias at work and also excellent food photography. This is a 5-star pizza cookbook and a must-have for serious pizza makers! (Format: 9"x8 1/4" hardcover)(ISBN 1580080855)
11/19/99 Update: I had email from the author, Pamela Sheldon Johns. She wrote: "I just read your review of my Pizza book on Amazon.com, and I want to thank you! It pleases me to no end to know that someone has read it so carefully and liked it."
Johns is also the author of Italian Food Artisans, a beautifully crafted cookbook that takes you on a journey through Italian villages to meet passionate food artisans who keep their culinary traditions alive.
8/23/01 Update: 
I attended a great demo cooking class on Pasta! Authentic Recipes from the Regions of Italy taught by the author at Central Market in Houston. Now a full-time Italian resident, the author conducts wine and food workshops in Italy and is writing more new Italian cookbooks and working on projects with Williams-Sonoma and the Food Network. Visit the author's website at http://www.foodartisans.com/.
