catbert, January 20, 2012 (view all comments by catbert)
Peter Reinhart is a true genius of anything bread. His search for good pizza and the resulting book are worth every penny spent acquiring a copy. I have used his recipes and knowledge and have made the most wonderful, affordable, tasty pizza known in a home kitchen. Blessings upon Professor Reinhart.
Wendell Bowerman, September 15, 2011 (view all comments by Wendell Bowerman)
This is the "everything you always wanted to know but didn't know how to ask" book on Pizza. Mr. Reinhart covers the territory, not only how to make pizza dough but how to make your oven simulate a pizza oven; and the first part of his book is about the places in Italy and in the USA where he finds interesting pizzas; this part will also tell you a lot about what he regards as the criteria for a great pizza. He also provides recipes for a variety of toppings; my only criticism is that his toppings tend to be skimpy (and he admits that for him, less is more); I've eaten good pizza in the USA and in Italy and I've never seen a pizza with as little topping as he recommends. I'd suggest that you double his amounts, for starters.
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Ten Speed Press -
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.
Beginning his journey in Genoa. Reinhart scours the Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese. Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America. the hunt for authentic pizza begins in the unlikely locale of Phoenix. Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas: the pizza epicenter of New Haven: grilled pizza in Providence; the deep-dish pies of Chicago: Yugoslavian pogacha in Bellevue, Washington--these are just a few of the stops on Reinhart's epic tour. Reinhart then returns to the kitchen, where he gives a master class on pizza-making techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosity--and appetite--and gift for storytelling make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo.
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