Pizza, A Slice of American History PDF Download

Author: Liz Barrett
Publisher: Voyageur Press (MN)
ISBN: 0760345600
Category : Cooking
Languages : en
Pages : 179

View

Book Description
This book tells the story of how this beloved food became the apple of our collective eye-or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie-crust, sauce, spices, and much more-are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves.

Author: Jim Ellison
Publisher: Arcadia Publishing
ISBN: 1467143766
Category : History
Languages : en
Pages : 160

View

Book Description
For nearly a century Columbus, Ohio pizza parlors have served up delicious meals by the tray and by the slice. This history goes back to the 1930s, when TAT Ristorante began serving pizza. Today, it is the oldest family-owned restaurant in the city. Over the years, a specific style evolved guided by the experiences and culinary interpretations of local pizza pioneers like Jimmy Massey, Romeo Sirij, Tommy Iacono, Joe Gatto, Cosmo Leonardo, Pat Orecchio, Reuben Cohen, Guido Casa and Richie DiPaolo. The years of experimentation and refinement culminated in Columbus being crowned the pizza capital of the USA in the 1990s. Author and founder of the city's first pizza tour Jim Ellison chronicles one of the city's favorite foods.

Author: Ed Levine
Publisher: Universe Publishing(NY)
ISBN:
Category : Cooking
Languages : en
Pages : 416

View

Book Description
Pizza is the single most popular food in the world, and wherever you go in America you can always find it. In fact, we consume 33 billion dollars worth of pizza annually from the 63,873 pizzerias in America. That's a lot of slices. This year's pizza centennial is a milestone laid claim to by Lombardi's Pizza, which opened its doors in New York in 1905. Celebrating this anniversary is Ed Levine's Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion, in which Levine and some of America's best writers and cartoonists set out to answer every cosmic question involving this beloved food: Is Chicago pizza really more of a casserole? What makes New York pizza so good? Is the pizza in New Haven better than anything found in Naples? Is the best pizzeria in the world found in Phoenix, Arizona? What and where is the Pizza Belt? How good can homemade pizza be? Is there an American pizza aesthetic? How does one go about judging pizza? Is there such a thing as a good frozen pizza? All these questions and more will be answered by Levine and Calvin Trillin, Ruth Reichl, Roy Blount, Jr., Arthur Schwartz, Mario Batali, Jeffrey Steingarten, and Eric Asimov, among others, who tackle the profound questions and never-ending debates that invariably arise whenever the subject of pizza is brought up in polite company.

Author: Colin Atrophy Hagendorf
Publisher: Simon and Schuster
ISBN: 147679054X
Category : Biography & Autobiography
Languages : en
Pages : 224

View

Book Description
"Over the course of two years, a twenty-something punk rocker eats a cheese slice from every pizzeria in New York City, gets sober, falls in love, and starts a blog that captures headlines around the world--he is the Slice Harvester, and this is his story. Since its arrival on US shores in 1905, pizza has risen from an obscure ethnic food to an iconic symbol of American culture. It has visited us in our dorm rooms and apartments, sometimes before we'd even unpacked or painted. It has nourished us during our jobs, consoled us during break-ups, and celebrated our triumphs right alongside us. In August 2009, Colin Hagendorf set out to review every regular slice of pizza in Manhattan, and his blog, Slice Harvester, was born. Two years and nearly 400 slices later, he'd been featured in The Wall Street Journal, the Daily News (New York), and on radio shows all over the country. Suddenly, this self-proclaimed punk who was barely making a living doing burrito delivery and selling handmade zines had a following. But at the same time Colin was stepping up his game for the masses (grabbing slices with Phoebe Cates and her teenage daughter, reviewing kosher pizza so you don't have to), his personal life was falling apart. A problem drinker and chronic bad boyfriend, he started out using the blog as a way to escape--the hangovers, the midnight arguments, the hangovers again--until finally realizing that by taking steps to reach a goal day by day, he'd actually put himself in a place to finally take control of his life for good"--

Author: Steve Dolinsky
Publisher: Northwestern University Press
ISBN: 0810137755
Category : Cooking
Languages : en
Pages : 200

View

Book Description
There are few things that Chicagoans feel more passionately about than pizza. Most have strong opinions about whether thin crust or deep-dish takes the crown, which ingredients are essential, and who makes the best pie in town. And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city's seventy-seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. With so many pizzerias, it would seem impossible to determine the best of the best. Enter renowned Chicago-based food journalist Steve Dolinsky! In Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger–inducing testament to Dolinsky's passion for great, unpretentious food. This user-friendly guide is smartly organized by location, and by the varieties served by the city's proud pizzaioli–including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. Pizza City also includes Dolinsky's "Top 5 Pizzas" in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike.

Author: Rosario Buonassisi
Publisher:
ISBN: 9780756765965
Category : Cooking
Languages : en
Pages : 165

View

Book Description
This fascinating book, translated from the Italian and illustrated with vivid, mouth-watering, full-color photos, tells all about pizza from ancient times to the present. It begins by defining pizza and talking about how pizza offers a dish for every meal, a food for every table. The book then presents the history of pizzas and non-pizzas from the earliest beginnings through the Fall of Rome and the Middle Ages, then when pizza met the tomato, it triumphed in Naples, and then conquered Italy, America, and the world! The book also includes 24 recipes of yesterday and today, crossing the continents. It also discusses drinks that complement pizza: red and white wines, sparkling wines, beers, and more. Finally, it talks about the future of pizza.

Author: Greg Pizzoli
Publisher: Penguin
ISBN: 042529109X
Category : Juvenile Nonfiction
Languages : en
Pages : 29

View

Book Description
From Geisel Award-winning author Greg Pizzoli comes a hilarious and mouth-watering history of pizza. Do YOU like PIZZA? Because right now, somewhere in the world, someone is eating it. Did you know that in the United States we eat 350 slices of pizza every second? Or that in Sweden they serve pizza with bananas and peanuts? All over the world, people love pizza—but where did it come from? And who made the first pizza? Join award-winning author and illustrator Greg Pizzoli as he travels through time and around the globe to discover the mouth-watering history of pizza. Bursting with color, flavor, fun facts, and a family-friendly English muffin pizza recipe, Pizza!: A Slice of History reveals the delicious story of the world's best food.

Author: Scott Wiener
Publisher: Melville House
ISBN: 1612193080
Category : Cooking
Languages : en
Pages : 146

View

Book Description
“New Yorkers are particular about pizza, and no one has a more well-formed opinion than Scott Wiener.” —Newsday One of the world’s foremost pizza experts presents more than 100 weird and wild pizza box designs Since the origins of to-go pizza, pizzerias and pizza chains have taken great pride in covering take-out boxes with captivating designs. They’ve also wrestled with the best way to manufacture a box that can keep a pizza looking and tasting great. Here, the world’s expert on pizza boxes presents more than one hundred weird and wild box designs and explores the curious history of the pizza box. Included are international designs, corporate designs, and dozens of quirky images from mom-and-pop pizzerias. Where does all this art come from? Scott Wiener has been collecting and cataloging pizza boxes for more than five years. In Viva la Pizza!, Wiener traces design trends over the past four decades and profiles some of the world’s most prolific box designers and manufacturers. The result is a captivating overview of pizza culture and a new way to look at one of the world’s favorite foods.

Author: Carol Helstosky
Publisher: Edible
ISBN:
Category : Cooking
Languages : en
Pages : 152

View

Book Description
"Originally a food for the poor in eighteenth-century Naples, pizza is a source of national and regional pride in Italy as well as of cultural identity. In the twentieth century, pizza followed Italian immigrants to America, where it became the nation's most popular dish and fuelled the rise of successful fast-food corporations such as Pizza Hut and Domino's. Along the way, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Today pizza is one of the world's best-loved and most adaptable dishes."--BOOK JACKET.

Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 1607740907
Category : Cooking
Languages : en
Pages : 273

View

Book Description
Master bread baker Peter Reinhart follows the origins of pizza 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 countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart's epic tour. Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make American Pie essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt.