×

Uh-oh, it looks like your Internet Explorer is out of date.

For a better shopping experience, please upgrade now.

American Pie: My Search for the Perfect Pizza
     

American Pie: My Search for the Perfect Pizza

4.5 9
by Peter Reinhart
 

See All Formats & Editions

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

Overview

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

  • Product Details

    ISBN-13:
    9781580084222
    Publisher:
    Potter/Ten Speed/Harmony
    Publication date:
    11/28/2003
    Pages:
    272
    Sales rank:
    211,384
    Product dimensions:
    7.46(w) x 9.20(h) x 1.01(d)

    Related Subjects

    Meet the Author

    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.

    Customer Reviews

    Average Review:

    Post to your social network

         

    Most Helpful Customer Reviews

    See all customer reviews

    American Pie: My Search for the Perfect Pizza 4.5 out of 5 based on 0 ratings. 8 reviews.
    Guest More than 1 year ago
    This book has two parts, the Hunt (about searching the world for great pizza) and the Recipes (how to make and bake pizzas at home). My only critique of the Hunt part is that I could only get halfway through before I HAD to start making pizzas! The good news is that you don't have to read the entire hunt to understand and execute the recipes in part two. And the recipes and techniques that I've tried so far have worked great. I have made pies with the napoletano and neo-neopolitan doughs and they make the BEST homemade pies I've ever had. I plan to spend the next couple of months making all the recipes. They've been as good as or better than all but the best pizza shops. Which brings me back to 'the Hunt.' I eventually finished this section of the book, and it is enjoyable. It is a bit drawn out, and thus makes better reading if spread over time. I was impatient and skimmed through for the regional results. Then went back and read it cover to cover. I had already eaten at some of the places mentioned (in NY and Rome), and I can agree with the author's choices. I'm looking forward to taking some trips to the Northeast and Southwest to try some more!
    Anonymous More than 1 year ago
    I have studied homemade bread recipes and techniques after being hooked as a kid. THE Best by far were books written by Peter Reinhart. Informative, not stuffy, contemporary, yet developing a traditional love into a modern comfort! This book does the same for pizza...I love making homemade pizza. Now I can do it well!
    Anonymous More than 1 year ago
    Anonymous More than 1 year ago
    Anonymous More than 1 year ago
    Anonymous More than 1 year ago
    Anonymous More than 1 year ago
    pizzaiolo More than 1 year ago
    Interesting introduction to the history of pizza making in America. Great foolproof recipes for making dough and toppings.