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Aussie Chef Releases New Pizza Cookbook With Exciting Variations on Familiar Recipes


September 16, 2010 -- Calling all cooks! You may think you know all there is to know about making pizza and chicken parmigiana, but Aussie chef Mick Reade has written a new cookbook that will creatively challenge your preconceived ideas about these two dishes. The 2001 winner of Australia’s Best Steak Cooker title has now published a cookbook full of mouth watering variations on chicken parmigiana and pizza Recipes.

In his self published title, ’Pizzas and Parmas - The Possibilities Are Endless’, Chef Reade shares some of the creative and unusual recipes he has used over the past 12 years as a commercial chef in Australia.

Reade’s time in Melbourne gave him new ideas for making chicken parmigiana, and his creative twists on this dish were immensely popular with the customers in many of the popular eateries in Melbourne.

After conquering parmigiana, Reade traveled to Perth to study under the guidance of Theo Kalogeracos, a 2 time World-Pizza Champion and master pizza chef. Reade used this education to develop new ideas and pizza recipes for a pizza cookbook full of traditional, gourmet and even dessert pizza recipes.

Reade used these experiences as inspiration for developing his self published title, Pizzas and Parmas - The Possibilities Are Endless, a cookbook full of variations on pizza and parmigiana recipes.

This pizza cookbook has some extra goodies as well. If you’ve ever purchased a cookbook only to wish that you could have the author show you exactly how to make a recipe, you’ll love the fact that within the book, Mick has posted links to online instructional materials.

By accessing these links, cooks will be able to watch a video where Mick demonstrates exactly how to make his award winning pizza crust recipe. And steak enthusiasts will be able to gain tips from a digital guide that shows how to cook the best steak exactly the way Chef Reade does.

You can find Mick’s new cookbook on Amazon at, or get more information and recipes from his blog at


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