Joined: 19 Jun 2006
Location: Honolulu, Hawaii, USA
|Posted: Sun Feb 05, 2012 11:55 pm Post subject: Does any one know anything about: Encyclopizza?
|One of my clients asked about the Encyclopizza.
It is a 440 page book that sells for around $130.
He wanted to know if he should buy it. I am not sure as I have never seen it....
According the the website:
|Many pizzeria owners — and at-home pizza-makers, too — desire to create the finest pizza possible. If you’re one of these persons, this book is for you. It’s 440 pages jam-packed with thousands of pizza technology facts, tips, procedures, ideas, and solutions. Using just one of these bits of information could further enhance the quality of your pizza … or solve a nagging problem … or make your pizza life easier and more enjoyable. This alone would repay your investment in this book ten times over. To view the 15-page Table of Contents, click here.
This is the definitive guide on purchasing and preparing the ingredients that make up a quality pizza. It’s a massive resource that combines scientific findings and industry research with hands-on experience. In doing so it provides proven practical answers for pizzeria owners, managers, chefs, buyers, R&D staff, suppliers, and franchisees, as well as at-home pizza-makers.
It is a redesigned and republished edition of the seminal pizza guide created by John Correll in 1992. The original book, first titled “The Pizza Manager’s Guide to Ingredient Purchasing and Preparation” and later changed to “Encyclopizza,” was sold from 1992 to 1999. It was then retired, and remained out-of-print from 1999 to 2011. Growing demand from pizzeria operators and at-home pizza-makers has prompted the creation of this newly redesigned edition.
Its 440 pages are packed with vital information — including equipment specifications, proven recipes, step-by-step procedures, and a special trouble-shooting section for solving dough and crust problems. Among many things, a reader can learn how to manage pizza dough for proper rise and consistency, design special dough and sauce formulas, create distinctive cheese blends, select the best brands, gain supplier help and cooperation, choose the right mixer and use it properly, apply labor-saving methods, and — most importantly — create an even better pizza.
If anyone knows of this book or has a copy, I'd love to get your opinion about it.
Thanks in advance,
"Pizza on Earth...Good Will to All!"