| 000 | 06992cam a22004214i 4500 | ||
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| 005 | 20221101185906.0 | ||
| 008 | 030818s2003 caua 001 0 eng d | ||
| 010 | _a 2003019597 | ||
| 011 | _aBIB MATCHES WORLDCAT | ||
| 020 | _a1580084222 | ||
| 020 | _a9781580084222 | ||
| 035 | _a(ATU)b1087530x | ||
| 035 | _a(OCoLC)53006765 | ||
| 040 |
_aDLC _beng _erda _cDLC _dUKM _dBAKER _dBTCTA _dYDXCP _dIG# _dOCLCQ _dATU |
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| 042 | _apcc | ||
| 043 |
_ae-it--- _an-us--- |
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| 050 | 0 | 0 |
_aTX770.P58 _b.R45 2003 |
| 082 | 0 | 4 |
_a641.8240973 _221 |
| 100 | 1 |
_aReinhart, Peter, _eauthor. _91023948 |
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| 245 | 1 | 0 |
_aAmerican pie : _bmy search for the perfect pizza / _cPeter Reinhart. |
| 264 | 1 |
_aBerkeley : _bTen Speed Press, _c[2003] |
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| 264 | 4 | _c©2003 | |
| 300 |
_avii, 264 pages : _billustrations ; _c24 cm |
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| 336 |
_atext _btxt _2rdacontent |
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| 337 |
_aunmediated _bn _2rdamedia |
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| 338 |
_avolume _bnc _2rdacarrier |
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| 500 | _aIncludes index. | ||
| 505 | 0 | 0 |
_tIntroduction -- _gPart I. _tThe Hunt -- _tLiguria -- _tFlorence -- _tRome -- _tNaples -- _tNew York City -- _tNew Haven -- _tSan Francisco Bay Area -- _tLos Angeles -- _tSardinia in Dallas and Croatia in Bellevue -- _tProvidence -- _tChicago -- _tPizzeria Bianco -- _tPhiladelphia and Mama's -- _tPostscript -- _gPart II. _tThe Recipes -- _tThe Family of Doughs -- _tNapoletana Pizza Dough -- _tRoman Pizza Dough -- _tNeo-Neapolitan Pizza Dough -- _tNew York-Style Pizza Dough -- _tPizza Americana Dough -- _tPrebaked Freezer Dough -- _tSourdough Pizza Dough -- _tGrilled Pizza Dough -- _tChicago Deep-Dish Pizza Dough -- _tSardinian Carta di Musica Dough -- _tFocaccia Dough -- _tFocaccia col Formaggio and Greek Pita Dough -- _tSauces and Specialty Toppings -- _tTomato Sauces -- _tCrushed Tomato Sauce -- _tAll Purpose Marinara Pizza Sauce -- _tPesto -- _tPesto alla Genovese -- _tSpecialty Toppings -- _tBalsamic Syrup -- _tHerb Oil -- _tSpicy Oil -- _tCaramelized Garlic Puree and Whole Cloves and Garlic Oil -- _tWhite Sauce -- _tSmoked Eggplant Puree -- _tSweet-and-Sour Onion Marmalade -- _tSauteed Mushrooms -- _tButternut Squash Puree -- _tDill and Chive Sauce -- _tCrab and Cream Cheese Topping -- _tTapenade -- _tRoasted Eggplant, Tomato, and Lemon Topping -- _tThe Pizzas -- _tNapoletana-Style Pizzas -- _tPizza Margherita -- _tPizza alla Marinara -- _tPizza Quattro Stagioni -- _tPizza alla Pugliese -- _tPizza con Acciughe -- _tPizza Quattro Formaggi -- _tPizza Vesuvio -- _tPizza con Rucola -- _tPizza Rosa al Bianco -- _tFirst Generation Neo-Neapolitan Pizzas -- _tSauce and Mutz Pizza -- _tWhite Clam Pizza -- _tSecond Generation Neo-Neapolitan Pizzas -- _tNew York-Style Sauce and Cheese Pizza -- _tNew York-Style White Pizza -- _tPepperoni Pizza Americana -- _tThree Cheese Pizza with Roasted Eggplant, Tomato, and Lemon -- _tThird Generation Neo-Neapolitan Pizzas -- _tCandied Figs, Pecans, Andouille, and Goat Cheese Pizza -- _tOnion Marmalade, Walnuts, and Blue Cheese Pizza -- _tSmoked Eggplant Pizza -- _tCream Cheese and Crab Pizza -- _tSmoked Salmon, Dill Sauce, and Onion Pizza -- _tFolded Greek Salad Pizza -- _tRoman-Style Pizza -- _tPizza alla Romana con Salumi -- _tPizza al Taglio, Rosa e Bianca -- _tGrilled Pizza -- _tChicago-Style Deep-Dish Pizza -- _tClassic Deep-Dish Pizza -- _tSardinian Carta Di Musica Pizza -- _tPizza alla Pescatora -- _tPizza con le Sarde -- _tFocaccia -- _tFocaccia alla Genovese -- _tPotato Rosemary Focaccia -- _tFocaccia with Onion Marmalade, Blue Cheese, and Walnuts -- _tRaisin Focaccia -- _tGrape Focaccia -- _tFocaccia col Formaggio di Recco -- _tPita -- _tPrasopita -- _tAcknowledgments -- _tIndex. |
| 520 | _a"On the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and new interpretations ever extend the pizza frontier.In AMERICAN PIE, master bread baker Peter Reinhart follows the trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles--these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make AMERICAN PIE essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.A fascinating look into the great pizzas and pizzerias of Italy and America.Peter Reinhart's last book, THE BREAD BAKER'S APPRENTICE, was named Cookbook of the Year by both the James Beard Foundation and the International Association of Culinary Professionals._Reviews"Peter Reinhart has taken a deep look into pizza, one of the best and simplest of foods, embracing all its variety. He probes American pizza especially, but he has tasted the original in Naples and visited elsewhere in Italy to learn about variations and relatives. He tells vivid stories, and his recipes and techniques are thorough and practical. A splendid book."--Edward Behr, editor, The Art of Eating"I doubt whether anyone else could be as passionate as Peter Reinhart about pizzas or have made such extensive and exciting journeys in pursuing them. He has collected great anecdotes and wonderfully detailed recipes in the course of his intercontinental hunt."--Alan Davidson, author of The Oxford Companion to Food"We all know that Peter Reinhart is a great baker and teacher, but now that he's fallen in love with pizza, we can see he's also a great tour guide as he takes us to the best pizzerias in Italy and America. Secrets are divulged, expert tips provided, and stories told. Much more than a collection of recipes, this is a book that is as fun to read as it is to bake from."--Carol Field, author of The Italian Baker"--Publisher description. | ||
| 588 | _aMachine converted from AACR2 source record. | ||
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_aPizza _9322372 |
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| 651 | 0 |
_aUnited States _xDescription and travel _9325377 |
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| 856 | 4 | 2 |
_3Contributor biographical information _uhttp://catdir.loc.gov/catdir/enhancements/fy0909/2003019597-b.html |
| 907 |
_a.b1087530x _b10-06-19 _c27-10-15 |
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