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My mom--a graduate of Le Cordon Bleu in Paris--gave me this
book a while back. She'd just taken a class by Weir and simply
raved about her method of making pizza. To this day, her recipe
for the perfect pie-dough is exactly what I use this book
for most. Though there are no photos, the recipes are simple,
quick, and ideal for evenings when you realize it's 6pm and
your refrigerator is empty--that's how I'd classify the gist
of this book.
And, as an added bonus for all your vine-ripened-fruit fans
out there--as the title implies, every recipe does in fact
contain some form of the lovely tomato. Naturally, you'll
find quite a few standard pasta variations, but also more
adventurous sandwich ideas, and some smashing appetizer selections.
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