American Pie: My Search for the Perfect Pizza (Hardcover)
 
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American Pie: My Search for the Perfect Pizza (Hardcover)

Overall Rating Rating 5  |  1 reviews  |  Write a review
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Item #: 2354349
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    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 in......more

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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. 

    Reviews“Peter Reinhart has taken a deep look into pizza, one of the best and simplest of foods, embracing all its variety. He probes American pizza especially, but he has ...

    \PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.

    Author:
    Reinhart, Peter
    Genre:
    COOKING / Courses & Dishes / Pizza
    Audience:
    General/trade
    Format:
    Hardcover
    Pages:
    256
    Language:
    English
    Publisher:
    Ten Speed Pr
    Publish Date:
    11/01/2003
    Copyright Year:
    20030601
    ISBN:
    9781580084222
    Height:
    9.5 in
    Wdth:
    7.25 in
    Thickness:
    0.75 in
    Unit weight:
    1.75 lb
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    • Buy It !!!

      I am a basic baker, studied cakes during my teen years but is fascinated with bread dough lately. I don't really bake often but when i do, i would research for quality recipe and ingredients. I bought this with another pizza book by M. Sciccolone. I prepared same Napoletana dough recipe from each 'coz it's my favorite, tested my friends and family, and immediately got the same response from each them. They all chose The American Pie dough. (We are not biased since we don't even know these authors.) I still kept the other pizza book 'coz it had recipes for calzone and such. Crust-wise, this is the winner. About the book, there are 2 parts: The Hunt, which chronicled his research/travvel for the best pizza, and The Recipes which is the dough, sauces and toppings, and the pizza. If you can bake bread, then it's a breeze to follow. For beginners, this would have tons of information about dough. It may be time-consuming as with bread doughs but if you follow the recipes to the T, you would rival the top restaurant's pizza.

      • How did the image on site compare with the actual product? Actual product was the same if not better
      • How accurate was the on site description of the product? Accurate
      • Please tell us about the quality of the product. Excellent
      • Would you recommend this to a friend? Yes
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