Mark Marchese Email and Phone Number

After 30 years of trial and error experiments, conducted while making pizza on a weekly basis , I have developed a dough formula, mixing and kneading process, and cooking technique for making consistently great pizza at home. After having done some research, I have come to the conclusion that Penguin Random House is the only company I want to publish my book because I know that editing, photography, layout, printing, translation, promotion, and distribution takes resources that only a major international publisher like PRH has, and because they have a good reputation for treating their authors fairly. .