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We are here to bring you our life through food. Especially Italian food. You can learn more about us here.

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Monday
Jan092012

Twelve for 2012!

The year 2012 is the Chinese Year of the Dragon. But here on John and Elana Talk About Food, it's the Year of the Pizza. In order to start this year off right, we are kicking it off with a giveaway! You like free stuff, yes?

Yes! And free stuff is what you shall have.

You also like pizza, yes? No? Then why are you here? Seriously, let's talk about this...

Of course you like pizza! So, it follows that you must like free pizza.

We are not giving away free pizza... I'm sorry. BUT! We are giving away free Top Your Pizza Cookbooks. Twelve of them, in fact, to mark the year 2012.

In our Top Your Pizza Cookbook you will learn to make the following pies:

You will also get our trusty and reliable dough recipe that comes with helpful photographs and tips on getting your dough just right:

We also wax poetical on things like:

The Magnificent Pizza Peel and other fine implements....like the unsung hero - TONGS! Oh yes.

Finally, you will also be subject to my food photography which gets you up-close-and-personal with a fried leaf of sage:

Shows off the delicate entanglement of onions and gooey cheese:

And pizza in its purest form:

So what do you have to do to win one of the 12 cookbooks? We want you to like us. Our egos been running on low these days. We need a pat on the back...a thumbs up... So, if you like us, let us know by liking us on Facebook! The first 12 NEW people to like us on Facebook will receive one of these Top Your Pizza Cookbooks.

So, head on over to The John and Elana Facebook page and click "Like."

If you do, you will have pizza recipes and our eternal gratitude. And John may tell you how his hair does that funny flippy-thing. Maybe...

This offer will run until those first 12 people click "like"!

 

 

Reader Comments (1)

this is so easy to do a perfect find and the crust looks very cruchy and love the presentation lovely!

April 18, 2012 | Unregistered Commenterlamb recipes

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