American Pie
My Search for the Perfect Pizza
Nonfiction, Food & Drink, International, European, Italian, Food Writing, USA
| Author: | Peter Reinhart | ISBN: | 9781607740902 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale | Publication: | October 27, 2010 |
| Imprint: | Ten Speed Press | Language: | English |
| Author: | Peter Reinhart |
| ISBN: | 9781607740902 |
| Publisher: | Potter/Ten Speed/Harmony/Rodale |
| Publication: | October 27, 2010 |
| Imprint: | Ten Speed Press |
| Language: | English |
Master bread baker Peter Reinhart follows the origins of pizza from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.
Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour.
Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make American Pie essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.
Master bread baker Peter Reinhart follows the origins of pizza from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.
Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour.
Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make American Pie essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.
