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Reinhart begins his inquiry into pizza with his baseline palate memory for what a great 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 discovered otherwise. Had he changed, or had the pizza changed? Both, it happened, were true.
So what is the nature 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 nature of great pizza and the people who make it happen. 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 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 diligently with American Pie and in time you will be able to call yourself, without hesitation or rising color, pizzaiolo and focacciaiolo. --Schuyler Ingle
Includes in-depth pizza-making techniques; more than 40 classic pizza recipes; and an engaging narrative of Reinharts pizza hunts with such food luminaries as Rick Bayless, Jeffrey Steingarten, and Joanne Weir.
Peter Reinharts last book, THE BREAD BAKERS APPRENTICE, was named Cookbook of the Year by both the James Beard Foundation and the International Association of Culinary Professionals.
Taught us a lot about differences among regions' pizzas. And taught us how to improve our dough-makingPublished 2 months ago by RSAFL
I have struggled with pizza-making at home for a long time. My main problem was that I'd always have to fight with the dough. Turns out, I was doing just about everything wrong. Read morePublished 4 months ago by Steven A. Falco
I was amazed at how simple it can be and was so happy with different types of pie you can make. I am very happy to have this one in my cookbook collection. Read morePublished 4 months ago by Ann W. Pimental