From the author of the award-winning "Bread Baker's Apprentice," this is a fascinating look into the great pizzas and pizzerias of Italy and America.From the author of the award-winning "Bread Baker's Apprentice," this is a fascinating look into the great pizzas and pizzerias of Italy and America.Hide synopsis
Description:Good. Pages may have contain writing, highlighting or notes. May...Good. Pages may have contain writing, highlighting or notes. May be an ex library copy with library markings. Dust jacket or accessories may not be included.
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Description:Very Good- This is a large book and is not eligible for Priority...Very Good- This is a large book and is not eligible for Priority, Air or International under standard fees. Very minor wear and soil on the sound binding. Back free endpaper and the last printed page have minor wrinkling and p. 7 hs a full length crease, else Contents are almost like new. No DJ.; 7-1/4 x 9-1/4", vii + 264pp. Black boards, white spine & front cover lettering. COOKBOOK. The first part of the book, "The Hunt, "includes pages 9-88 and relates his hunt for the perfect pizza. "Pizzeria Bianco in Phoenix might have been the best I'd ever had, but there so many other legendary places still to try. So I went to Pepe's, Sally's, Grimaldi's, John's, and many other places. I went to Genoa and then to Naples, in the belly of the beast, to the source, and then returned to Ameica to immerse myself in pizza of all types; classic, modern, avant-garde, you name it. I was searching for the perfect slice. That meant I had to discover what perfection, at least pizza perfection, really is. Along the way I went back to Pizzeria Bianco in Phoenix to find out if my memory held true, or if it was to be another Mama's moment, surpassed by even better pizza found elsewhere. In the pages that follow, I recount the journey that took place between my two visits of Phoenix, plus some trips that followed it. I had become a hunter of sorts, a pizza hunter, and I enlisted others to join me on the hunts...with the memory of Pizzeria Bianco serving as a temporary beacon and standard, I sought out great pizza everywhere I traveled, and I traveled to seek out great pizza...So, I followed the trail wherever it led. And where it inevitably led, to no one's surprise, was Italy. " The second part, "The Recipes, " pages 89-251, includes recipes for "The Family of Doughs", "Sauces and Specialty Toppings" and Napoletana-style pizzas, First generation Neo-Neapolitan pizzas, Second generation Neo-Neapolitan pizzas, Third gneration neo-Neapolitan pizzas, Roman-style pizza, Grilled pizza, Chicago-style deep-dish pizza, Sardinian Carta di Musica pizza, Focaccia, and Pita. 21p b/w photos. Index.
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