American Pie: My Search for the Perfect Pizza by Peter Reinhart

By Peter Reinhart

Just about pizza, there's by no means a scarcity of critiques. Allegiances run from the overall (Chicago as opposed to big apple variety, Neapolitan as opposed to Roman) to the actual (Pepe's as opposed to Sally's, Gino's East as opposed to Pizzeria Uno), and new interpretations ever expand the pizza frontier.In AMERICAN PIE, grasp bread baker Peter Reinhart follows the path from Italy to the States, taking pictures the tales at the back of the best artisanal pizzas of the outdated international and the hot. starting his trip in Genoa, Reinhart scours the nation-state looking for the fabled focaccia col formaggio. He subsequent heads to Rome to pattern the famed seven-foot-long pizza al taglio, after which to Naples for the archetypal pizza napoletana. again in the US, the search resumes within the not going locale of Phoenix, Arizona, the place Chris Bianco of Pizzeria Bianco has confident many who his pie units the recent usual within the kingdom. The pizza mecca of recent Haven, grilled pizza in windfall, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are only the various tasty points of interest on Reinhart's epic travel. Returning to the kitchen, Reinhart provides a grasp classification on pizza-making options and gives greater than 60 recipes for doughs, sauces and toppings, and the pizzas that convey all of them jointly. His insatiable interest and reward for storytelling make AMERICAN PIE crucial studying should you aspire to make nice pizza at domestic, in addition to for a person who enjoys the fun of the hunt.* a desirable look at the nice pizzas and pizzerias of Italy and America.
* Peter Reinhart's final e-book, THE BREAD BAKER'S APPRENTICE, was once named Cookbook of the 12 months through either the James Beard origin and the overseas organization of Culinary Professionals. 

Reviews“Peter Reinhart has taken a deep check out pizza, the most effective and easiest of meals, embracing all its sort. He probes American pizza in particular, yet he has tasted the unique in Naples and visited in different places in Italy to profit approximately adaptations and kinfolk. He tells bright tales, and his recipes and strategies are thorough and functional. A best book.”—Edward Behr, editor, The artwork of Eating“I doubt even if a person else may be as passionate as Peter Reinhart approximately pizzas or have made such large and intriguing trips in pursuing them. He has accrued nice anecdotes and beautifully exact recipes during his intercontinental hunt.”—Alan Davidson, writer of The Oxford better half to Food“We all be aware of that Peter Reinhart is a brilliant baker and instructor, yet now that he's fallen in love with pizza, we will see he's additionally a very good travel consultant as he's taking us to the easiest pizzerias in Italy and the United States. secrets and techniques are divulged, specialist suggestions supplied, and tales instructed. even more than a set of recipes, this can be a e-book that's as enjoyable to learn because it is to bake from.”—Carol box, writer of The Italian Baker

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We recommend that you start drinking the wine while the Brussels sprouts are cooking! indd 49 49 7/31/06 12:57:05 SAU T É E D BRUSSE LS SP ROU TS red BeLL PePPers, Paneer and CasheWs 11 oz Brussels sprouts & cup raw whole unsalted cashews @ cup canola oil 1 tsp black mustard seeds $ tsp asafoetida 1 Tbsp cumin seeds 1 tsp turmeric 2 @ tsp salt @ tsp ground cayenne pepper 1 cup finely chopped tomatoes (about 1 large) 1 lb paneer (page 34), in @-inch cubes 1 large red bell pepper, in @-inch cubes $ cup finely chopped cilantro e h a v e h a d scores of customers tell us that although they don’t like Brussels sprouts, they love this dish.

Be careful not to allow the mushrooms to overcook when you sauté them, as they will continue to cook when you pour the hot curry over them. This dish tastes great with plain white rice or naan, both of which nicely soak up the flavours of the porcini cream curry. In fact, even a baguette goes very well with this dish. Serves 6 he garam masala Place mushrooms and 1 cup of very hot water in a bowl and allow to sit for 30 minutes. Strain mushrooms, reserving the soaking water in a small bowl. Finely chop the soaked mushrooms and set aside.

However, you may have to adjust the temperature slightly higher or lower depending on your own oven. Be sure to cool the nuts completely before serving them, as the warm nuts are chewy and unappealing. Makes 1 lb here are hundreds 1 lb whole raw almonds or cashews 2 Tbsp canola oil 1 Tbsp salt @ Tbsp mango powder 1 Tbsp garam masala (page 26) or ground cumin @ Tbsp ground cayenne pepper preheat the oven to 375°f. In a large bowl, thoroughly combine almonds (or cashews), oil, salt, mango powder, garam masala (or cumin) and cayenne.

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