Book: “Bistro Pizza Illustrated” (Completed)

To: Dear Agent/Publisher,

Coast to coast, innovative bistros are booming in the USA. Bistros are upbeat fun establishments with good vibrations and active ambience. Much of bistros appeal lies in their relaxed dress codes and lack of pretensions, where you can leave your hair up or let it down. They are attracting a loyal patronage with their friendly service and moderate prices.

Bistros are offering their guests flexible menus and delicious food. Sure, the neighborhood pizza joint is known for pizza. Yet everyone seems to accept that the truly special pizza will be found at the local bistro. That’s where you can expect to find a gifted and creative chef. These talented chefs are no longer content to limit themselves exclusively to traditional pizza toppings.

Popular today on the bistro menu are specialty gourmet pizzas. These specialty pizzas are designed with seductive visual appeal to enhance the pizzas presentation. Whether called Designer, Specialty or Gourmet pizza, they are all bistro pizza. Chef creativity with a variety of premium non-traditional toppings is the expectation. Bistros may feature their favorites as signature pizzas to promote as special to their establishment. These pizzas will titillate and tantalize your taste buds for a memorable dining experience.

During the early 90's I begin experimenting with specialty pizzas to add to my menu at my former pub, Cassidy's Pub Extraordinaire in Manhattan Beach, California. Pizza development has continued for an advanced version of Cassidy's Pub named Bistro Rocks. The Pizza recipes in this book are the product of those experiments.

Bistro Rocks features an exhibition kitchen with a hearth pizza oven with Old World charm. It is centralized behind a hip counter/bar configuration ideal for grazing and socializing. With the kitchen stage set for entertainment the room transforms into theater. The bistro stars are the pizzaioli pizza prepping and performing for the patron’s entertainment. This concept is often mirrored in millions of homes where family and friends gather around the kitchen counter to party and share pizza. Now you can add your own specialty signature pizza to the party, whether it is a communal party or a party of one.

Bistro Pizza Illustrated will inform and instruct you every step of the way in creating bistro quality pizza and sandwiches. It contains 195 pages of valuable information. It features 95 delicious pizza recipes and 34 sandwich recipes for the home cook and food service professional, connoisseur and restaurateur. Photos are included with all pizza and sandwich recipes along with their toppings and assembly instructions. This book will include relevant information for superb pizza production often left out of other pizza cook books. It will assist the reader in flour selection, dough processing and formation, and explain “baker’s percentages” and how and why to retard dough. You will learn how to avoid “doughy/gummy layer” and how to manage blistering and bubbling. It will guide you in toppings selection and preparation and explain how to peel your pizza.

My initial experience in the food service industry started with dishwashing and cooking in an Italian restaurant. It progressed to ownership and management of restaurants/nightclubs in Germany and a pub in Manhattan Beach, CA. The book started out as an instructional hand book for pizza cooks at my planned new development Bistro Rocks and evolved into the book Bistro Rocks Illustrated.

Thank you for your review and consideration.

Sincerely,

Lloyd Sittser