(Food Writing) John Thorne. Pizza: The Art of the Pizzaiolo, with Authentic Recipes for Italian Regional Savory Breads.

24 pp. Illus. with vignettes. Original pictorial stapled salmon wrappers. First Edition. Boston: Jackdaw Press, 1981.

One of several booklets issued by Thorne, which he eventually combined into one book. Here he offers a history of pizza and pizza makers, with recipes for various kinds of pizza, as well as calzones, sardenaras, focaccia, and sfinciuni. As always, there is a bibliography in rear. A few pencil marks inside, else near fine.