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US Mall 1 - American Pie: My Search for the Perfect Pizza
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List Price: $27.95
Our Price: $18.45
Your Save: $ 9.50 ( 34% )
Availability: Usually ships in 24 hours
Manufacturer: Ten Speed Press
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Average Customer Rating:  
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Binding: Hardcover
Dewey Decimal Number: 641.8248
EAN: 9781580084222
ISBN: 1580084222
Label: Ten Speed Press
Manufacturer: Ten Speed Press
Number Of Items: 1
Number Of Pages: 256
Publication Date: 2003-11
Publisher: Ten Speed Press
Studio: Ten Speed Press
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Spotlight customer reviews:
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Customer Rating: 
Summary: Not horible but not what I expected
Comment: The narrative was OK but he spent FAR too much time covering "Sushi Pizza" and "California Pizza" while completely ignoring Sicilian Pizza. He also spent too much time talking about cheese steaks. I also do not agree that any crust with stuff on it is pizza. I haven't tried the recipes yet but I hope they're better than the rest of the book.
Since I travel a lot I was really hoping to find a couple of great pizza places around the country to try out. This book did not provide that.
Customer Rating:
Summary: Informative and delicious
Comment: I picked up this book because I had recently fallen in love with home pizza making and this book continued to fuel my interest. In the first part of the book Reinhart lets us tag along as he tastes pizza all over the globe. He's a great story teller and really gives you a sense of not just the flavors he experiences, but also the people who make the pizza, and the atmosphere in which it was eaten. I think the stories of the people were especially interesting because he talks about how one major difference between pizza making in Italy vs. the US is that in Italy pizza making is much more of an art done with care and patience, where as in the US in fine restaurants it was often a station chefs wanted to move off of to something more complicated. I found this detail, and the many others he shared, very interesting. Beyond stimulating my interest and giving me a greater appreciation for the history and varieties of pizza but also helped me discover new favorite restaurants. One of the restaurants he visits is Pizzetta 211 in San Francisco, which couldn't have been a better find. The pizza was absolutely delicious and lovingly crafted and the restaurant had the ambiance of the kind of place you would like to make your signature place. It was by far one of the most memorable meals we had on our California vacation and we ate at some lovely places.
As if the first part of the book wasn't informative and entertaining enough Reinhart fills out the book with well researched recipes. I love the variety of dough recipes he gives in addition to pizza recipes with a multitude of toppings. Regardless of what kind of pizza you like you are sure to find a recipe here that meets your needs and because Reinhart has a great attention to detail you can rest assured it will turn out great.
The only downside about this book is that you will find yourself craving good pizza. When I first sat down to read it I had to take a break so my boyfriend and I could grab a pizza, and it wasn't even mealtime.
Overall, I couldn't recommend this book more highly. I love picking up cookbooks as well as reading non-fiction books on food and this one does a brilliant job of combining intriguing stories with delectable recipes. A perfect read.
Customer Rating:
Summary: American Pie
Comment: I just love this book. It so many ideas on making the perfect pizza for the home baker.
Encino, CA
Customer Rating:
Summary: Good, but not perfect yet
Comment: This is a very good book and author does a very good job with dough description. However, I find two problems with this book.
As a person who really likes to cook I need to know things like the size of eggplants in his recipes. Why does he not indicate the sizes and types. We have many types, but there are two major ones. A large American ones and slender Asian/Japanese ones. Without that information, it's hard to make some of the toppings for puree and such. He talks very sweetly about his wife Susan roasting a bushel of eggplants for later puree. That is great, but what type of eggplants is she roasting? This is just one example. I had to stop from making eggplant puree because it was missing _that_ information.
I don't know if it's just me, but I find this book a bit scattered. I have to move around throughout the book to make my first DOC Neapolitan pizza ie Pizza Margherita from this book.
Customer Rating:
Summary: Not just...
Comment: Not just a great recipie and technique collection but a surprisingly enjoyable read. My good friend and "pizza mentor" calls it "The Bible" and for good reason. Buy it.
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Editorial Reviews:
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Customer Rating:
Summary: Not horible but not what I expected
Comment: The narrative was OK but he spent FAR too much time covering "Sushi Pizza" and "California Pizza" while completely ignoring Sicilian Pizza. He also spent too much time talking about cheese steaks. I also do not agree that any crust with stuff on it is pizza. I haven't tried the recipes yet but I hope they're better than the rest of the book.
Since I travel a lot I was really hoping to find a couple of great pizza places around the country to try out. This book did not provide that.
Customer Rating:
Summary: Informative and delicious
Comment: I picked up this book because I had recently fallen in love with home pizza making and this book continued to fuel my interest. In the first part of the book Reinhart lets us tag along as he tastes pizza all over the globe. He's a great story teller and really gives you a sense of not just the flavors he experiences, but also the people who make the pizza, and the atmosphere in which it was eaten. I think the stories of the people were especially interesting because he talks about how one major difference between pizza making in Italy vs. the US is that in Italy pizza making is much more of an art done with care and patience, where as in the US in fine restaurants it was often a station chefs wanted to move off of to something more complicated. I found this detail, and the many others he shared, very interesting. Beyond stimulating my interest and giving me a greater appreciation for the history and varieties of pizza but also helped me discover new favorite restaurants. One of the restaurants he visits is Pizzetta 211 in San Francisco, which couldn't have been a better find. The pizza was absolutely delicious and lovingly crafted and the restaurant had the ambiance of the kind of place you would like to make your signature place. It was by far one of the most memorable meals we had on our California vacation and we ate at some lovely places.
As if the first part of the book wasn't informative and entertaining enough Reinhart fills out the book with well researched recipes. I love the variety of dough recipes he gives in addition to pizza recipes with a multitude of toppings. Regardless of what kind of pizza you like you are sure to find a recipe here that meets your needs and because Reinhart has a great attention to detail you can rest assured it will turn out great.
The only downside about this book is that you will find yourself craving good pizza. When I first sat down to read it I had to take a break so my boyfriend and I could grab a pizza, and it wasn't even mealtime.
Overall, I couldn't recommend this book more highly. I love picking up cookbooks as well as reading non-fiction books on food and this one does a brilliant job of combining intriguing stories with delectable recipes. A perfect read.
Customer Rating:
Summary: American Pie
Comment: I just love this book. It so many ideas on making the perfect pizza for the home baker.
Encino, CA
Customer Rating:
Summary: Good, but not perfect yet
Comment: This is a very good book and author does a very good job with dough description. However, I find two problems with this book.
As a person who really likes to cook I need to know things like the size of eggplants in his recipes. Why does he not indicate the sizes and types. We have many types, but there are two major ones. A large American ones and slender Asian/Japanese ones. Without that information, it's hard to make some of the toppings for puree and such. He talks very sweetly about his wife Susan roasting a bushel of eggplants for later puree. That is great, but what type of eggplants is she roasting? This is just one example. I had to stop from making eggplant puree because it was missing _that_ information.
I don't know if it's just me, but I find this book a bit scattered. I have to move around throughout the book to make my first DOC Neapolitan pizza ie Pizza Margherita from this book.
Customer Rating:
Summary: Not just...
Comment: Not just a great recipie and technique collection but a surprisingly enjoyable read. My good friend and "pizza mentor" calls it "The Bible" and for good reason. Buy it.
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