Adventurer, Bram Cuisine. The Fundamental Pizza Cookbook for Beginners: Over 1,800 Dietary Recipe Combinations: Guide for Conventional and Woodfire Ovens: Step By Step Instructions – Dough to Tasty Sides, Pizza or Calzone. 2024.
Bram Cuisine Adventurer used ChatGPT to write The Fundamental Pizza Cookbook for Beginners: Over 1,800 Dietary Recipe Combinations: Guide for Conventional and Woodfire Ovens: Step By Step Instructions – Dough to Tasty Sides, Pizza or Calzone and it shows from the title to the conclusion. While there is some great information in The Fundamental Pizza Cookbook for Beginners, it is only 142 pages long and much of the space is taken up with huge font, illustrations, and redundancies. Here are some examples:
- The header for each section is in a large font and repeated on every page. Same for the footer (page numbers).
- The introduction reiterates the table of contents; hardly any new information there.
- The list of tools could include the disposable tools to utilize space and cut down on the repetition of a separate list.
- Most of the directions are listed twice (example: “Add feta: sprinkle with crumbled feta”).
- Troubleshooting is listed twice (on pages 22 and 137) with more information being on page 137.
- Nutrition information could have been listed at the end of each recipe in a smaller font. Easier to find for each dish and would take up less space.
If you take out the sides, calzones, and drinks there are even less pages dedicated to the art and creativity of pizza making. This could be a great book for beginnings, but there were too many missed opportunities. Noted is a lack of information that could have been helpful to novices (since the introduction ensures that even a novice can make a pizza by using this book):
- There is no explanation of instant versus active yeast or even why that matters. Going a step further, it would have been helpful to explain what happens when yeast, warm water, and sugar are combined; and what to look for after ten minutes or so (foamy and bubbly). Knowing the signs of good yeast can save wasted time and ingredients later.
- There are inconsistent translations. Quattro Formaggi is translated, but what about Capricciosa or Funghi?
- What Adventurer does not tell you is that you cannot troubleshoot the dough problems with the dough you just made. For problems like dough not rising or being too tough, for example, for the next time make sure your yeast is fresh, your water is not too hot or cold, or that you knead the dough for too long.
- This isn’t talked about at all, but using copper mats or grilling your pizza are also good cooking options.