Suzanne Lenzer has been working behind the scenes for years with Mark Bittman at the New York Times and with various food magazines. "Truly Madly Pizza" is her first solo cookbook and it is terrific.
The book is divided into eight main sections: "Pizza dough", "Sauces, spreads and smears", "Fruit and vegetable pizzas", Charcuterie and meat pizzas", "Poultry and seafood pizzas", "Sticks and other snacks", "Salad thoughts" and "Master recipes".
While not an encyclopedic book on pizza, this is the best cookbook I have seen on the fresh California style pizzas first popularized by Ed LaDou, Alice Waters and Wolfgang Puck. Ms. Lenzer has brought her own vision for where this style can go in a book well balanced between offering meat and vegetarian pizzas, salads and snacks. Her warm, funny voice remains encouraging and innovative and this book will be treasured by both novice and experienced cooks alike.
Truly Madly Pizza, Rodale Books, ISBN 978-1623362188, MSRP $27.50