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American Pie: My Search for the Perfect Pizza
| Our Price |
$ 25.19
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| Retail Value |
$ 27.99 |
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$ 2.80 (10%) |
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| Item Number |
464125 |
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Item Description...
Overview
A leading baker and culinary instructor follows the pizza trail from Italy to the United States, offering a series of delicious recipes for specialty pies from Geno, Florence, Rome, Naples, New York, Chicago, Phoenix, and other locales. 10,000 first printing.
Publishers Description
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 tasted the original in Naples and visited elsewhere in Italy to learn about variations and relatives. He tells vivid stories, and his recipes and techniques are thorough and practical. A splendid book.”—Edward Behr, editor, The Art of Eating“I doubt whether anyone else could be as passionate as Peter Reinhart about pizzas or have made such extensive and exciting journeys in pursuing them. He has collected great anecdotes and wonderfully detailed recipes in the course of his intercontinental hunt.”—Alan Davidson, author of The Oxford Companion to Food“We all know that Peter Reinhart is a great baker and teacher, but now that he's fallen in love with pizza, we can see he's also a great tour guide as he takes us to the best pizzerias in Italy and America. Secrets are divulged, expert tips provided, and stories told. Much more than a collection of recipes, this is a book that is as fun to read as it is to bake from.”—Carol Field, author of The Italian Baker
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.
Gift of Grace Books was established to glorify God in thanksgiving for his abundant grace.
2 Corinthians 4:15 "All this is for your benefit, so that the grace that is reaching more and more people may cause thanksgiving to overflow to the glory of God." |
Item Specifications...
Pages 272
Dimensions: Length: 0.75" Width: 7.25" Height: 9.5"
Weight: 1.75 lbs.
Binding Hardcover
Release Date Nov 4, 2003
Publisher Ten Speed Press
ISBN 1580084222
EAN 9781580084222
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Availability 8 units.
Availability accurate as of May 25, 2012 01:40.
Usually ships within one to two business days from Momence, IL.
Orders shipping to an address other than a confirmed Credit Card / Paypal Billing address may incur and additional processing delay.
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Reviews - What do our customers think?
 | American Pie Dec 20, 2008 |
I just love this book. It so many ideas on making the perfect pizza for the home baker.
Encino, CA | | |  | Good, but not perfect yet Nov 2, 2008 |
This is a very good book and author does a very good job with dough description. However, I find two problems with this book.
As a person who really likes to cook I need to know things like the size of eggplants in his recipes. Why does he not indicate the sizes and types. We have many types, but there are two major ones. A large American ones and slender Asian/Japanese ones. Without that information, it's hard to make some of the toppings for puree and such. He talks very sweetly about his wife Susan roasting a bushel of eggplants for later puree. That is great, but what type of eggplants is she roasting? This is just one example. I had to stop from making eggplant puree because it was missing _that_ information.
I don't know if it's just me, but I find this book a bit scattered. I have to move around throughout the book to make my first DOC Neapolitan pizza ie Pizza Margherita from this book.
| | | | Not just... Nov 2, 2008 |
| Not just a great recipie and technique collection but a surprisingly enjoyable read. My good friend and "pizza mentor" calls it "The Bible" and for good reason. Buy it. | | | | Great Book !!! Oct 31, 2008 |
| Great book to start reading if you are in search for a great pizza !!! | | | | excellent book...covers thin crust pizza in great depth Oct 22, 2008 |
This is on the best books on pizza history and technique I have seen. I think that anyone who can cook a bit and wants to make great pizza can learn and improve from this book.
I would give the book 4.5 stars if possible because the title should read "My search for the perfect THIN CRUST pizza". The author basically says in the book that he really does not like Chicago deep dish all that much, and basically almost skips over it. I personally do not mind the style, so it does not really get the perfect rating of 5 stars.
Bottom line: If you want the lowdown on how to make excellent thin crust pizza..get this book. If you are looking for deep dish style perfection...go for another book. | | | Write your own review about American Pie: My Search for the Perfect Pizza
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