4 hours ago, Honkman said:
If you just learn from working with the masters you rarely will understand the science behind it to able to improve even further. Working with the masters is good for replicating- books like these are good to understand the fundamentals.
Here's the thing...I'm very happy that people are excited about buying this book. In my situation, vis-a-vis pizza, I feel that the pizza I make here is as good as it's gonna get; that is, it's good enough for the people I feed...and me. I don't want it to be any better - then I might have to feed more people. If I really want better pizza, I walk up the block, or around the corner, or hop in the car and go somewhere else in the city.
Also, I feel the pizza books, and bread books with dedicated pizza sections (we're talking dozens of books here) I already own, and the other stuff about pizza I have read, and all the pizza I have eaten in various places, have done a good job helping me to understand the fundamentals. There are 4 or 5 basic ingredients in dough, and there really are only a few basic toppings that matter. Once again, in my opinion. How much more fundamental does it need to be?
I really can't wait to see what the 1000 recipes offer. I won't buy the books to find out; I'm hoping @Chris Hennes will post them one at a time as he makes them. With pictures. Or even videos.
