American Pie: My Search for the Perfect Pizza
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- ISBN13: 9781580084222
- Condition: New
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Product Description
In the course of his extraordinary career as a baker, culinary instructor, and leader, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the fantastic breads of the world. His most recent pursuit has been pizza—a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the all-purpose (Chicago- versus New York–style, Neapolitan versus Sicilian) to the particular (Pepe’s versus Sally’s, Gino’s East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In AMERICAN PIE, Reinhart follows the pizza trail from Italy to the States, capturing the tales behind the greatest artisanal pizzas of the Ancient World and the New.
Beginning his journey in Genoa, Reinhart scours the Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt for authentic pizza starts in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of Chicago; Yugoslavian pogacha in Bellevue, Washington—these are just a few of the stops on Reinhart’s epic tour.
Reinhart then returns to the kitchen, where he gives a master class on pizza-building techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosity—and appetite—and gift for storytelling make this a must-have book for the avid cook, as well as a fantastic read for the armchair pizzaiolo.Amazon.com Review
Baking bread is mysterious enough. But making truly fantastic pizza–the transformation of next to nothing into something extraordinary–is downright alchemical. It is for no tiny reason that there are distinct words in Italian for persons disciples of these mystic arts who bake pizza and focaccia, pizzaiolo and focacciaiolo. Peter Reinhart, he who gave us Brother Juniper’s Bread Book and the multi-award winning The Bread Baker’s Apprentice, takes the reader of American Pie: My Search for the Perfect Pizza right into the heart of the matter.
Reinhart starts his inquiry into pizza with his baseline palate memory for what a fantastic pizza should be. As a teenager he had worked in a pizzeria, Mama’s, and instinctively knew this pie to be the best. Returning as an adult years later, he learned otherwise. Had he changed, or had the pizza changed? Both, it happened, were right.
So what is the scenery of perfection, and where do you go to find it? In the case of Peter Reinhart, this journey includes travels through Italy and across the US. This is Part One of the book, called The Hunt. It’s not the most enlivening travel writing, which would have helped elevate the insights into the scenery of fantastic pizza and the people who make it take place. But it’s only a third of the entire package. The best is yet to come. In Part Two: The Recipes, Reinhart comes entirely into his own. Here is the master at work. Chapters include “The Family tree of Doughs”, “Sauces and Specialty Toppings,” and “The Pizzas.” Reinhart gives you the building blocks, no matter what your kitchen, tools, and oven might be like. And then he unfolds the roadmap–pizzas from the strictly classical to the strictly whimsical.
Work conscientiously with American Pie and in time you will be able to call yourself, lacking indecision or rising color, pizzaiolo and focacciaiolo. –Schuyler Ingle
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Follow his pizza sauce recipes for a sure way to watered down sauce and wasted tomato puree and spices.
Reader’s Rating: 1 / 5
I can’t comment on Reinhart’s additional recipes, but his Chicago deep dish is not even close to the authentic item.
Reader’s Rating: 3 / 5
Mr. Reinhart,
I have been researching New York City Pizza recipes for some time. After reading all the reviews of your book I was excited that you would have a right approach.
First off, I am an veteran baker, and bake nearly daily. I turn out very excellent breads and I followed your recipe exactly.
My heart sank as after I made the dough, and the sauce and then turned to assembly.
Imagine my shock as a Brooklyn guy reading that you judge that Cheddar cheese belongs in New York Pizza. I followed through the recipe substituting the Cheddar with a bit more Mozzarella, and I can tell you that the pizza was terrible.
We tossed it and went out for Chinese.
You have no thought about pizza, and Cheddar in NYC Pizza proves it. I would sell your book on eBay except for the fact that some poor schmuck may follow your recipe.
Do not order this book.
Reader’s Rating: 1 / 5
This is a fantastic book from Peter Reinhart. It is full of tales, recipes and helpful tips to make wonderful pizzas.
In addition, I want to evaluate the publisher with One Star, and the distributor Amazon.com with One Star.
When I received the book, it has the edge of all pages irregular, poor finished quality, and when I returned to Amazon.com to exchange for a well-done book, Amazon.com sent another book with the same problem, meaning they do not read why I returned the first book, it seems that they run in automatic mode.
Amazon.com sends to you an apology letter template which keeps the thought that they do not read why are you sending back the item; it feels a very impersonal treatment to all your inconveniences.
Reader’s Rating: 5 / 5
This book should have been a pamphlet. There are only three dough recipe’s. The sauce section is worthless. Go buy the sauce at the store. Most of it is about the authors travels in Italy, Dull!
Reader’s Rating: 2 / 5