EMILY: The Cookbook Hardcover – October 16, 2018

I took a cooking class from Emmy Squared and LOVED the Detroit Pizza like she makes in her restaurant and she taught it herself. I learned a great deal on the how and the why so then I made the dough myself (based on her receipe) and it came out absolutely perfect along with the sauce. I love the other recipes as well and HIGHLY recommend this cookbook. It is one I will actually use.

I have been to EMILY in Brooklyn so I knew what I was in for. We make pizza weekly and I've been testing some of these recipes. The ones I have made have sticking power into our repertoire because they are simply wonderful. I have to admit up front that I have not tried the dough listed in the book. I know, how can I deviate? Well, Andris Lagsdin of Baking Steel has my heart with his 72 hour pizza dough. I'm sure I will eventually try the dough recipe in the book, but that's my current standby that consistently works.The recipes I have made from the book include the green tomatillo sauce, the Emily, the Colonie, and the Emzies. I'm quite certain I will just keep making these again and again, because my Brooklyn loving heart just can't find pizza like that in California. We've had these weekly for over a month and I'm not even close of tiring of them.

One of the best cookbooks I’ve ever used. The pizza doughs alone are worth warranting 5 stars, not just because the recipes work, but they are extremely well written. Everything is explained and the attention to detail is fantastic, like the fact that a convection oven with proper time and temperature is mentioned for the Detroit dough. Love the information on the proper equipment for making pizza, because as I’ve found out after attempting homemade pizza for 20 plus years, the equipment makes the biggest difference. Awesome, awesome pizza, as close to professional quality as I’ll ever get.

I am thoroughly enjoying this cookbook from the Introduction, information including tools for each section, recipes etc. I just purchased a baking steel (have a baking stone) so will soon be making one of the pizzas. I also have a Detroit style pizza pan so plan on trying one of your recipes this weekend.Your philosophy and belief in simple ingredients and simple recipes is obvious in your cookbook.

this is my new favorite cookbook have tried so many recipes all amazing, easy to understand, and cook! my only sad comment is I wish they included their caesar dressing for the salad instead of the one in here.

Okay, this is my first review and likely my last. The NYtimes was right, this cookbook is one of the best of the fall. But that doesn't do this book justice. I have maybe 800 cookbooks and I would rate this near the top of my collection. I came out of the closet since there were only 4 reviews and I was flabbergasted. Now there's 5. It's the real deal. Enough said.

Great book from a great restaurant. The recipes are well written and easy for cooks of all levels to pull off, especially at home. Have made many of the recipes in the book so far and all have turned out great. Must have in my collection.

After visiting NYC and eating at the restaurant, I had to order this and try it at home. The recipes take some work, so it is not necessarily for a super casual chef, but soooo with it. Quality book with great photos.

If you like the pizza at Emmy Squared, get the book