Authors: Peter Reinhart
ISBN-13: 9781580084222, ISBN-10: 1580084222
Format: Hardcover
Publisher: Ten Speed Press
Date Published: November 2003
Edition: (Non-applicable)
PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.
In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza-a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago- versus New York-style, Neapolitan versus Sicilian) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In AMERICAN PIE, Reinhart follows the pizza 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 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.
Introduction | 1 | |
Part I | The Hunt | 9 |
Liguria | ||
Florence | ||
Rome | ||
Naples | ||
New York City | ||
New Haven | ||
San Francisco Bay Area | ||
Los Angeles | ||
Sardinia in Dallas and Croatia in Bellevue | ||
Providence | ||
Chicago | ||
Pizzeria Bianco | ||
Philadelphia and Mama's | ||
Postscript | ||
Part II | The Recipes | 89 |
The Family of Doughs | 103 | |
Napoletana Pizza Dough | ||
Roman Pizza Dough | ||
Neo-Neapolitan Pizza Dough | ||
New York-Style Pizza Dough | ||
Pizza Americana Dough | ||
Prebaked Freezer Dough | ||
Sourdough Pizza Dough | ||
Grilled Pizza Dough | ||
Chicago Deep-Dish Pizza Dough | ||
Sardinian Carta di Musica Dough | ||
Focaccia Dough | ||
Focaccia col Formaggio and Greek Pita Dough | ||
Sauces and Specialty Toppings | 141 | |
Tomato Sauces | 141 | |
Crushed Tomato Sauce | ||
All Purpose Marinara Pizza Sauce | ||
Pesto | 144 | |
Pesto alla Genovese | ||
Specialty Toppings | 146 | |
Balsamic Syrup | ||
Herb Oil | ||
Spicy Oil | ||
Caramelized Garlic Puree and Whole Cloves and Garlic Oil | ||
White Sauce | ||
Smoked Eggplant Puree | ||
Sweet-and-Sour Onion Marmalade | ||
Sauteed Mushrooms | ||
Butternut Squash Puree | ||
Dill and Chive Sauce | ||
Crab and Cream Cheese Topping | ||
Tapenade | ||
Roasted Eggplant, Tomato, and Lemon Topping | ||
The Pizzas | 163 | |
Napoletana-Style Pizzas | 171 | |
Pizza Margherita | ||
Pizza alla Marinara | ||
Pizza Quattro Stagioni | ||
Pizza alla Pugliese | ||
Pizza con Acciughe | ||
Pizza Quattro Formaggi | ||
Pizza Vesuvio | ||
Pizza con Rucola | ||
Pizza Rosa al Bianco | ||
First Generation Neo-Neapolitan Pizzas | 188 | |
Sauce and Mutz Pizza | ||
White Clam Pizza | 188 | |
Second Generation Neo-Neapolitan Pizzas | 194 | |
New York-Style Sauce and Cheese Pizza | ||
New York-Style White Pizza | ||
Pepperoni Pizza Americana | ||
Three Cheese Pizza with Roasted Eggplant, Tomato, and Lemon | ||
Third Generation Neo-Neapolitan Pizzas | 201 | |
Candied Figs, Pecans, Andouille, and Goat Cheese Pizza | ||
Onion Marmalade, Walnuts, and Blue Cheese Pizza | ||
Smoked Eggplant Pizza | ||
Cream Cheese and Crab Pizza | ||
Smoked Salmon, Dill Sauce, and Onion Pizza | ||
Folded Greek Salad Pizza | ||
Roman-Style Pizza | 210 | |
Pizza alla Romana con Salumi | ||
Pizza al Taglio, Rosa e Bianca | ||
Grilled Pizza | 216 | |
Chicago-Style Deep-Dish Pizza | 224 | |
Classic Deep-Dish Pizza | ||
Sardinian Carta Di Musica Pizza | 228 | |
Pizza alla Pescatora | ||
Pizza con le Sarde | ||
Focaccia | 232 | |
Focaccia alla Genovese | ||
Potato Rosemary Focaccia | ||
Focaccia with Onion Marmalade, Blue Cheese, and Walnuts | ||
Raisin Focaccia | ||
Grape Focaccia | ||
Focaccia col Formaggio di Recco | ||
Pita | 245 | |
Prasopita | ||
Acknowledgments | 251 | |
Index | 255 |