Pizza & tarte flambée

Inga Pfannenbecker’s cookbook presents the whole variety that pizza, tarte flambée and related preparations can offer – in 32 recipes. The book divides flat-bottomed baked goods into three categories: the classics, the refined and the quick ones. The classics range from Pizza Margherita, Pizza Quattro Stagioni, Alsatian tarte flambée to tray-baked Focaccia, while American pizza, gorgonzola and fig pizza, fennel and prawn tart, asparagus and salmon tarte flambée hold true to present sophisticated creations. Tasty alternatives include pointed cabbage and cabanossi cake, pan-fried pizza with salami, small Asian strudels, and tarte flambée pockets if you’re in a hurry. As always, you find the recipes authentically illustrated and the step-by-step instructions easy to follow. Many helpful tips ensure the success of the “much sought-after crispy pieces” (as the book’s subtitle puts it).

In the second half of the 20th century, the cookery and baking books distributed by the publishing house Gräfe und Unzer made it to bestsellers. The company’s books outshone other relevant literature in terms of recipe selection, vivid description and craftsmanship. “Backvergnügen wie noch nie” (Baking Pleasure Like Never Before, in German) is one of the best-known titles of the publishing house. The most active publisher of cookery books in Germany since the 1970s looks back on a tradition in the publishing sector since 1722. The GU kitchen guide series has been the most successful cookbook series in the world since 1975.