From Publishers Weekly
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First, full disclosure: There's a tiny, unpaid contribution of words by me in this book.
That said: When it was first published, I expected it to be a best-seller: Ed is... Read more
I understand the Chicago reviewers ire. When a New Yorker calls their style of pizza nothing but a casserole he is going to get slammed. After all, why be a jerk? Read morePublished on February 11, 2012 by David Ivey
High expectations lead to disappointment. The aim of the book was to highlight some of the amazing pizza that is found across the US, but then it took a sharp left and became a... Read morePublished on October 18, 2011 by BenRias
Levine wrote and compiled a great book! I've probably read this 6 times... i just pick it up at night before nodding off and read a chapter or two. Read morePublished on June 11, 2009 by Otis Burfman
Good book all around. Although my favorite part was the comparing of chicago-style pizza to a casserolem which is very true (but it's not neccisarily a bad thing). Read morePublished on January 31, 2006 by jberesford
If you're a New York-o-phite and think if it's not in NYC (or at least imitates something in NYC) then it's not great, this book is for you. Read morePublished on January 31, 2006 by E. Humes
In all this debate as to what is pizza and what constitutes good pizza, let me suggest that pizza purists recognize that their pizza establishment does not employ gimicks to sell... Read morePublished on August 24, 2005 by J. G. Clayton
First off, the book is too unorganized. I had a tough time jumping from pizza type, pizza cities, and there is nothing but detail in the author's personal preference. Read morePublished on March 11, 2005 by R. A