- Shopping Bag ( 0 items )
From Barnes & NobleThe Barnes & Noble Review
When my almost three-year-old grandson, Alexander, goes on a hunger strike (which, like all children, he does more often than his parents are comfortable with), he can always be lured back to the table with a "slice." Sometimes the slice has to be ordered in from the quickest neighborhood deliverer, sometimes it is eaten off a paper plate at the closest joint, and sometimes it is a homemade pie fresh from his parent's hands. However it comes, Alexander, like most everyone I know, dribbles some tomato sauce down the front of his shirt, licks the excess off his fingers, and finishes every bite that is on his plate.
I have my favorite pizza shops all across the country. I prefer the thin-crust, wood- or coal-oven baked variety, but will eat almost any well-made pie. Give me a crisp, dark-brown crust, a light tomato sauce, fresh mozzarella, a bit of basil, a sprinkle of parmesan — perfection! I'm not terribly enthusiastic about pies laden with exotic ingredients, but they have certainly found their niche in contemporary American cooking.
If, like me, you also like to make pizza at home, there are a number of cookbooks that can help you expand your repertoire. Not all pizzas have to have a tomato-sauce base nor do they have to have a cheese topping, as you will see when you peruse any one of the books that I can recommend. You should also scan chef's cookbooks for inspiration, as almost every innovative American chef features some type of pizza on his or her menu.
— Judith Choate, barnesandnoble.com