Wood Fired Pizzas
I first learned about wood burning fired pizza AL Forno's in Providence, where I grew up and where these fire pies started and became the rage in the US.
The couple chef team Johanne Killeen and George Germon, also opened Lucky's, which is a less expensive, less upscale but still fantastic restaurant with Italian fare as well. Here is a run down of how they got started and developed their gourmet concepts and more.
When I ate at Al Fornos many years ago, as far as I remember, we did not eat pizza. All I remember was the fiery hot harissa orangey condiment, one of the hotest and spicest I have ever eaten.
I found many reviews of this place at
In some of the reviews I learned about the chefs cookbook which featured many of their own Italian creations and not the "run of the mill" Italian fare found all over. Now that's right up my alley as I am not really up for Italian most of the time except when we go to (to my liking Cenzetti's in OVerland Park, KS) which is an all you can eat buffet with all of the best Italian fare in one place with quality.
I posted my take on reviews for this book
Your post, in reply to an earlier post on Aug 21, 2008 7:46 AM PDT
Eric Flescher says:
I originally come from Providence (now live in Kansas) and have eaten at Al Forno's in the past. I have watched the Food Channel and also the name of shows and recipes that include their name and feel a little proud of that even though I have eaten there once. They must being doing something right to start/ elevate this wood fired pizza trend all over , from Providence. I also saw on Yelp a review that included this book so I looked it up because it seemed to tell that the book less then your average Pizza recipe fare which is what I always look for. I also look for the reviews to find substance, ideas and whether I should buy the book. Some have dissed the major reviewer (Mr. Marold) in this thread, whom I do not know. I agree that unless you tell which of the recipes you have actually tried in the book (as I do and place on my blog) then you are not doing the review justice. In reviewing my dozens of cookbooks for my blog, I always include which recipes I have tried ,with my ratings). I feel that this gives authenticity to my reviews (good, bad or indifferent) , recipes, my take on the recipes and the book itself. I also do the same for my technology hardware, software and book reviews because you have to know the "insides" of the book and try them. So I am glad others have chimed in. I will try and get the book soon and try some of the recipes myself. Thanks very much for posting this thread and review and comments
Meanwhile this place has a review in the Kansas City Star 8/21/2008 and received a 3/4 rating.
The Blue Grotto is a new wood fired pizza place
On of their recipe salads includes ( I don't have the quantities)
whole leaf romaine
straw cut apples
blue cheese crumbles
I found a good recipe for the
Bon Appétit | December 1998
Servings: Makes about 3/4 cup.
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1/2 cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon minced shallot
1 1/2 teaspoons Dijon mustard
1/2 teaspoon grated lemon peel
1/2 teaspoon sugar
Whisk all ingredients in bowl to blend. Season with salt and pepper. (Can be made 1 day ahead. Chill. Bring to room temperature before using.)