Pizza: The Dish, The Legend

Overview

Although it will always be identified with Italy, pizza is now eaten and enjoyed around the world. Pizza is a book for pizza lovers everywhere. It traces the history of this popular food, from its earliest form over 2000 years ago to the present. And, despite all the frozen, home delivered and microwave varieties available today, Buonassisi still argues for the simple integrity of the classic Italian style pizza. The roots of pizza go back before the Roman Empire when this nutritious 'one pan meal' was a favorite...

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Overview

Although it will always be identified with Italy, pizza is now eaten and enjoyed around the world. Pizza is a book for pizza lovers everywhere. It traces the history of this popular food, from its earliest form over 2000 years ago to the present. And, despite all the frozen, home delivered and microwave varieties available today, Buonassisi still argues for the simple integrity of the classic Italian style pizza. The roots of pizza go back before the Roman Empire when this nutritious 'one pan meal' was a favorite way to feed the legions who had neither knives, forks, plates or, in many cases, a table at which to sit down. A simple slice of dough covered with toppings provided the ideal meal to be eaten with the hands with a minimum of preparations or washing up.

Pizza concentrates on the great pizza cooking regions of Italy - Naples, of course, but the regions of Liguria and Sicily, among many others, have made great contributions to the development of pizza. After this fascinating tour through gastronomic history, Buonassisi offers wonderful, authentic recipes that allow you to create one of these authentic pizzas for yourself.

Along with the history and the local lore that surrounds each pizza in the area of its origin, Buonassisi also gives us some personal reminiscences about each pizza - how he discovered it and his impressions of the great regions of Italy. There is also a section on how to select the appropriate wines to accompany each variety and recipe.

Chapters on the correct way to make your own pizza oven, predictions about the future of pizza, and even what beer and wine to drink with which pizzas, complete this fully illustrated history of Italian pizza-making and its spread around the world. Pizza is not to be missed by pizza lovers and anyone interested in food, wine and cooking.

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Editorial Reviews

Associated Press - Joan Brunskill
An ideal book for the die-hard pizza fans, this one keeps its sights firmly on pizza's original Italian traditions, and is well-seasoned with color photos.
Los Angeles Times - Russ Parsons
One of the great unheralded cookbooks of the last year ... This is the kind of book you keep wanting to quote to all of your friends.
Cookbook Digest - Nick Malgieri
If you love pizza, run out for this book. You won't be disappointed.
January Magazine - Adrian Marks
Pizza is a delightfully entertaining and informative book. The photos, art and layout are stunning.
Phoenix Home and Garden
More than just a cookbook. It's an authoritative text on the history of pizza.
Toronto Eye Weekly - Kevin Connolly
Well organized, well-written, nicely illustrated guide to the culinary origins of North America's favorite fast food.
Winston-Salem Journal
For those who can accept a different perspective on this dish, the book has much to offer. A simple Seafodd Pizza is nothing more than anchovies and chopped tomatoes, yet it makes a delightful appetizer.
NYT Regional Newspapers - Miriam Silver
This is a book for the pizza lover, absolutely. Accept no substitutes.
Nick Malgieri
If you love pizza, run out for this book. You won't be disappointed. —Cookbook Digest
Kevin Connolly
Well organized, well-written, nicely illustrated guide to the culinary origins of North America's favorite fast food.
—(Toronto eye Weekly)
Russ Parsons
One of the great unheralded cookbooks of the last year.
Adrian Marks
Pizza is a delightfully entertaining and informative book. The photos, art and layout are stunning.
—( www.januarymagazine.com)
Phoenix Home and Garden
More than just a cookbook. It's an authoritative text on the history of pizza.
From The Critics
Rosario Buonassisi's Pizza provides a brief history of pizza, from ancient to modern times, and includes over twenty recipes from all eras. Color photos of finished dishes and intriguing references to pizza dishes and history round out the presentation and make for a lively, colorful pizza guide.
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Product Details

  • ISBN-13: 9781552093214
  • Publisher: Firefly Books, Limited
  • Publication date: 10/7/2000
  • Pages: 168
  • Product dimensions: 8.50 (w) x 10.50 (h) x 0.50 (d)

Meet the Author

Rosario Buonassisi is a professional chemist, who worked and traveled for thirty years and lived on four continents. He returned to Italy in 1980 and began a new career as a writer. He has written on many subjects: popular culture, sailing, computers, and especially, food and wine. He is also an expert in archeology and is the vice president of the Associazione Lombarda Archeologia. He teaches the history of food at the Università della Terza Età in Milan.

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