American Pie: My Search for the Perfect Pizza
On the subject of pizza, there is never a shortage of opinions.
Allegiances run from the general (Chicago versus New York style,
Neapolitan versus Roman) to the particular (Pepe's versus Sally's,
Gino's East versus Pizzeria Uno), and new interpretations ever extend
the pizza frontier.In AMERICAN PIE, master bread baker Peter Reinhart
follows the trail 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.
A fascinating look into the great pizzas and pizzerias of Italy and America.
Peter Reinhart's last book, THE BREAD BAKER'S APPRENTICE, was named
Cookbook of the Year by both the James Beard Foundation and the
International Association of Culinary Professionals.
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