By Peter Reinhart
With reference to pizza, there's by no means a scarcity of reviews. Allegiances run from the final (Chicago as opposed to ny variety, Neapolitan as opposed to Roman) to the actual (Pepe's as opposed to Sally's, Gino's East as opposed to Pizzeria Uno), and new interpretations ever expand the pizza frontier.In AMERICAN PIE, grasp bread baker Peter Reinhart follows the path from Italy to the States, taking pictures the tales at the back of the best artisanal pizzas of the outdated global and the recent. starting his trip in Genoa, Reinhart scours the nation-state looking for the fabled focaccia col formaggio. He subsequent heads to Rome to pattern the famed seven-foot-long pizza al taglio, after which to Naples for the archetypal pizza napoletana. again in the US, the quest resumes within the not likely locale of Phoenix, Arizona, the place Chris Bianco of Pizzeria Bianco has confident many who his pie units the recent average within the kingdom. The pizza mecca of recent Haven, grilled pizza in windfall, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are only the various tasty sights on Reinhart's epic journey. Returning to the kitchen, Reinhart offers a grasp type on pizza-making concepts and gives greater than 60 recipes for doughs, sauces and toppings, and the pizzas that deliver all of them jointly. His insatiable interest and reward for storytelling make AMERICAN PIE crucial studying if you aspire to make nice pizza at domestic, in addition to for an individual who enjoys the joys of the hunt.* a desirable inspect the good pizzas and pizzerias of Italy and America.
* Peter Reinhart's final e-book, THE BREAD BAKER'S APPRENTICE, was once named Cookbook of the 12 months via either the James Beard starting place and the overseas organization of Culinary Professionals.
Reviews“Peter Reinhart has taken a deep check out pizza, the best and least difficult of meals, embracing all its kind. He probes American pizza particularly, yet he has tasted the unique in Naples and visited in different places in Italy to profit approximately adaptations and kin. He tells bright tales, and his recipes and strategies are thorough and functional. A ideal book.”—Edward Behr, editor, The artwork of Eating“I doubt no matter if an individual else will be as passionate as Peter Reinhart approximately pizzas or have made such wide and interesting trips in pursuing them. He has amassed nice anecdotes and beautifully specified recipes during his intercontinental hunt.”—Alan Davidson, writer of The Oxford better half to Food“We all comprehend that Peter Reinhart is a smart baker and instructor, yet now that he's fallen in love with pizza, we will see he's additionally a good travel advisor as he's taking us to the easiest pizzerias in Italy and the US. secrets and techniques are divulged, professional suggestions supplied, and tales advised. even more than a set of recipes, it is a ebook that's as enjoyable to learn because it is to bake from.”—Carol box, writer of The Italian Baker
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1 ounce Pernod 5 ounces water 2 ice cubes 1. Pour the Pernod in a tall glass. 2. Add the water and ice cubes. 3. Stir. 46. ICED DANISH MARY An alternative to the classic Bloody Mary. Guests will surely want to know the secret ingredient. ) 1. Pour aquavit into a double old-fashioned glass with ice. 2. Add Bloody Mary mix. 47. BLOODY MARY MIX You can buy something similar in a can, but why not be a domestic diva and make it from scratch? 2 46-ounce cans tomato juice or V-8 juice* 1 teaspoon coarsely-ground fresh black pepper 1 teaspoon celery salt 4 ounces lemon juice 1 5-ounce bottle Worcestershire sauce Tabasco sauce to taste (for heat) Salt to taste 1.
Add the water and ice cubes. 3. Stir. 46. ICED DANISH MARY An alternative to the classic Bloody Mary. Guests will surely want to know the secret ingredient. ) 1. Pour aquavit into a double old-fashioned glass with ice. 2. Add Bloody Mary mix. 47. BLOODY MARY MIX You can buy something similar in a can, but why not be a domestic diva and make it from scratch? 2 46-ounce cans tomato juice or V-8 juice* 1 teaspoon coarsely-ground fresh black pepper 1 teaspoon celery salt 4 ounces lemon juice 1 5-ounce bottle Worcestershire sauce Tabasco sauce to taste (for heat) Salt to taste 1.
3. Shake. 4. Strain into a chilled delmonico glass. 5. Dust with nutmeg. 7. BRANDIED FLIP Tastes so good you’ll do cartwheels and somersaults until four. 1 1 1 1 ounce brandy ounce apricot flavored brandy small egg teaspoon sugar 1. Fill cocktail shaker with ice. 2. Add brandies, egg, and sugar. 3. Shake. 4. Strain into a chilled delmonico glass. 5. Dust with nutmeg. 8. MADEIRA MINT FLIP Another Madeira, my dear-a? 1 1 1 1 1/2 ounces Madeira ounce chocolate mint liqueur small egg teaspoon sugar 1.