This is "the" comprehensive cookbook on pizza. History and advice on ingredients, equipment, and technique, and more than 200 recipes for all types and regional (adapted from the best pizzerias) pizzas are provided. The recipes include classic Italian pizzas, French pizzas, folded pizzas (calzone), stuffed pizzas, rolled pizzas (stromboli), New York-style pizzas, New England-style pizzas, Chicago-style pizzas, Tex-Mex pizzas, and California pizzas. (Format: 7 1/2"x7 1/2" hardcover)(ISBN 081291113X)

10/24/98 Update: I had email from the author, Evelyne Slomon, and she is hard at work on a new major pizza cookbook! In the last 15 years, The Pizza Book has been used as "the" official source of pizza history and information by the pizza industry, journalists, writers, media people, researchers and scholars, and has been cited in dissertations, used in documentaries and is often quoted in business publications like The Wall Street Journal, Entrepreneur, and INC. Ms. Slomon has toured the country lecturing and teaching about pizza, consulted with major equipment manufacturers, pizza ingredient producers, and on thousands of projects--from tiny hole in the wall pizzerias to high end pizza restaurant concepts. She has written a monthly column for Pizza Today magazine since 1987 and has a loyal following of professional pizza makers throughout the pizza industry. She wrote: "When I wrote The Pizza Book 15 years ago, I thought it was the end--the culmination of all pizza knowledge--everything there is to know... I had no idea, that for me--and the world of pizza--that it was only a beginning! Continuing the story of "everything there is to know about the world's greatest pie" into the next century will be a blast!"