By Peter Reinhart
With regards to pizza, there's by no means a scarcity of critiques. Allegiances run from the overall (Chicago as opposed to big apple kind, 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follows the path from Italy to the States, taking pictures the tales in the back of the best artisanal pizzas of the outdated global and the hot.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 likely locale of Phoenix, Arizona, the place Chris Bianco of Pizzeria Bianco has confident many who his pie units the hot general 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 many of the tasty sights on Reinhart's epic travel. Returning to the kitchen, Reinhart offers a grasp category on pizza-making concepts and gives greater than 60 recipes for doughs, sauces and toppings, and the pizzas that carry 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 somebody who enjoys the fun of the hunt.* a desirable investigate the good pizzas and pizzerias of Italy and America.
* Peter Reinhart's final e-book, THE BREAD BAKER'S APPRENTICE, used to be named Cookbook of the yr by means of either the James Beard origin and the overseas organization of Culinary Professionals.
Reviews“Peter Reinhart has taken a deep look at pizza, the best and easiest of meals, embracing all its sort. He probes American pizza specifically, yet he has tasted the unique in Naples and visited in different places in Italy to benefit approximately diversifications and kinfolk. He tells shiny tales, and his recipes and strategies are thorough and functional. A wonderful book.”—Edward Behr, editor, The paintings of Eating“I doubt no matter if somebody else might be as passionate as Peter Reinhart approximately pizzas or have made such huge and intriguing trips in pursuing them. He has accumulated nice anecdotes and beautifully specific recipes during his intercontinental hunt.”—Alan Davidson, writer of The Oxford better half to Food“We all comprehend that Peter Reinhart is a smart baker and instructor, yet now that he's fallen in love with pizza, we will be able to see he's additionally an exceptional travel advisor as he is taking us to the simplest pizzerias in Italy and the USA. secrets and techniques are divulged, specialist suggestions supplied, and tales informed. even more than a set of recipes, it is a publication that's as enjoyable to learn because it is to bake from.”—Carol box, writer of The Italian Baker
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Extra info for American Pie: My Search for the Perfect Pizza
Add the ground pork and stir-fry until browned. Season with 1/ 2 teaspoon of the salt. 4 Add the ground beef and stir-fry until the beef browns. Season with 1/ 2 teaspoon salt and stir in the Worcestershire sauce. 5 Mix in green peas and stir well. Add the reserved potatoes and raisins. Season with remaining salt. Stir-fry for about 5 minutes until all ingredients are well mixed. 6 To serve, spoon the ground meat mixture into a serving platter. Add the cooked eggs and plantains on top and serve with plain rice.
Serves 4-6 Preparation time: 15 mins Cooking time: 25 mins 48 Filipino Homestyle Dishes Shrimp in Sweet and Sour Sauce (Camaron Rebosado) 2 cups (250 g) flour 2 teaspoons salt 2 lbs (900 g) medium shrimp, peeled and deveined, tails intact 2 eggs, lightly beaten 1 cup (250 ml) oil Sweet and Sour Sauce th cup (100 g) sugar th teaspoon salt cup (60 ml) tomato ketchup ml) vinegar 2 tablespoons cornstarch dissolved in 1 cup (250 ml) water 1/ 4 th cup (125 1 Combine the flour and salt in a mixing bowl.
Simmer over low heat. Stir in the cornstarch mixture. 4 Continue simmering, stirring occasionally, until the sauce thickens. Pour the Sweet and Sour Sauce over the cooked shrimp or serve as a dip. Serves 6 Preparation time: 40 mins Cooking time: 40 mins-1 hour 50 Filipino Homestyle Dishes Stuffed Crabs (Rellenong Alimasag) The stuffing contains fresh crabmeat sauteed with garlic, onions and tomatoes, which give it added flavor. You may steam the crab ahead and pry the meat from the shells. Refrigerate the crabmeat until ready to cook.