By Peter Reinhart
Almost about pizza, there's by no means a scarcity of critiques. Allegiances run from the overall (Chicago as opposed to manhattan type, 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follows the path from Italy to the States, taking pictures the tales at the back of the best artisanal pizzas of the outdated international and the recent. starting his trip in Genoa, Reinhart scours the geographical region 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 hot common within the kingdom. The pizza mecca of latest 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 sights on Reinhart's epic travel. Returning to the kitchen, Reinhart offers a grasp category on pizza-making thoughts and offers 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 interpreting should you aspire to make nice pizza at domestic, in addition to for a person who enjoys the joys of the hunt.* a desirable check out the nice pizzas and pizzerias of Italy and America.
* Peter Reinhart's final ebook, THE BREAD BAKER'S APPRENTICE, was once named Cookbook of the yr via either the James Beard beginning and the overseas organization of Culinary Professionals.
Reviews“Peter Reinhart has taken a deep inspect pizza, the most effective and least difficult of meals, embracing all its style. He probes American pizza particularly, yet he has tasted the unique in Naples and visited in different places in Italy to profit approximately diversifications and family. He tells bright tales, and his recipes and methods are thorough and useful. A just right book.”—Edward Behr, editor, The paintings of Eating“I doubt no matter if a person else should be as passionate as Peter Reinhart approximately pizzas or have made such vast and interesting trips in pursuing them. He has gathered nice anecdotes and fantastically designated recipes during his intercontinental hunt.”—Alan Davidson, writer of The Oxford spouse 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 be able to see he's additionally a good journey advisor as he's taking us to the easiest pizzerias in Italy and the United States. secrets and techniques are divulged, specialist assistance supplied, and tales informed. even more than a suite 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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Extra info for American Pie: My Search for the Perfect Pizza
3. Meanwhile, in a medium saucepan over medium-high heat, combine quinoa and water. Bring to a boil, reduce heat to low, cover, and let simmer for about 15 minutes or until almost all liquid is absorbed. 4. Turn off heat, and let stand, covered, for 5 minutes. 5. Remove hazelnuts from the oven, and set aside. 6. Stir apricot halves, brown sugar, nonfat vanilla yogurt, and lemon juice into quinoa. Stir in hazelnuts. Serve warm. Definition A hazelnut is a round, brown, hard-shelled nut that’s the edible fruit of the hazel tree.
42 Part 2: Good-for-You Breakfasts 4. Gradually mix flour mixture to egg mixture, and stir until just combined. Fold in zucchini and pecans until just combined. 5. Pour batter into the prepared loaf pan, and bake for 50 to 60 minutes or until toothpick inserted into the center comes out clean. Cool on a wire rack for about 30 minutes, turn out onto a cutting board, slice, and serve. Variation: If zucchini isn’t your thing, you could substitute 1 cup canned pumpkin, 1 cup grated carrots, or 1 cup mashed ripe banana for it.
6. Spoon batter equally into 12 muffin cups, filling each about 1 ⁄ 2 to 3 ⁄4 full. Bake for about 15 to 18 minutes or until a toothpick inserted into center of muffin comes out clean. 7. Cool muffins on a wire rack for about 10 minutes before serving. Chapter 5: Breakfast Breads 37 Quick Fix Greek yogurt not only provides flavor to this recipe but also moisture, replacing the oil many muffin recipes call for. Using Greek yogurt keeps this muffin recipe lower in fat and calories. Blackberry Quinoa Muffins Tart blackberries are delicious for breakfast.
American Pie: My Search for the Perfect Pizza by Peter Reinhart