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Everybody Loves Pizza: The Deep Dish on America's Favorite Food
Everybody Loves Pizza is a celebration of America's favorite dish -- its history, its versatility, its staying power. It delves into where pizza came from, where it's going, and what it means to American culture. Thanks to food writers, pizza insiders, and ordinary, pizza-loving Americans, it also reveals where to find 540 top-notch pizzas across the country, plus recipes from the familiar (Pepperoni or Barbecue Chicken Pizza) to the adventurous (Shrimp Pizza with Tasso Ham, Goat Cheese, and Spinach or Prosciutto Pear Pizza).
144 pages, Paperback
First published October 1, 2005
30 people want to read
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Displaying 1 - 2 of 2 reviews
April 29, 2012
Another day, another pizza book and no doubt many people who think that a pizza is a simple thing to make. Of course, in essence it is, but just because you can make a pizza it doesn't mean that you can make a really good one.
Maybe this book will help. Even if you don't turn out to be a better pizza cook, you cannot fail to have gained a greater understanding of the pizza art by reading it. Starting with a great, light-hearted history of the pizza - as much as one can tell as academics disagree - you quickly start to see how many known pizza types possibly got their names, how the pizza culture developed and how it has transformed and split over time into many pizza "variants" all based around a common central theme.
Pizza has became a very popular food in the United States - as well as over the world - but for many years it was a food mainly eaten by Italian immigrants, their direct descendants and no doubt a few curious other citizens. It took World War 2 and the exposure of many American soldiers to pizza dishes when stationed in Italy for the pizza to slowly become mainstream. When reading this book you cannot fail to learn a lot of interesting nuggets of information that will not lead to a better pizza but a better understanding of the pizza itself.
After reading a LOT of good information about the pizza, the various variants that exist and the regional loyalties they form and, of course, the changing face of pizza with chain restaurants and ready-made home cook pizzas, it is finally time to start looking at how to make them for yourself. Of course, you don't get it nice and easy as you are given a great overview of each component, their regional differences and practical advice of where (in the U.S.A.) to possibly b them. The tips and advice given are great and considered yet they do not labour the point either. You just learn!
The book concludes, almost on a whimper, with over a dozen good tried and tested pizzeria recipes and a directory of over 500 different highly-rated pizzerias. The latter, some years after the book first appeared, might be slightly out of date but one can be sure that many institutions remain institutions still.
If you are looking for a pure pizza recipe book this is probably not for you. Yet this is a great book for anyone who wants to put a bit of love into their pizza making and who wants to learn more about the pizza and demolish the myth that it is a cheap, nasty fast food.
Everybody Loves Pizza: The Deep Dish on America's Favorite Food, written by Penny Pollack & Jeff Ruby published by Emmis Books. ISBN 1-57860-218-1, 144 pages. Typical price: GBP12.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
Maybe this book will help. Even if you don't turn out to be a better pizza cook, you cannot fail to have gained a greater understanding of the pizza art by reading it. Starting with a great, light-hearted history of the pizza - as much as one can tell as academics disagree - you quickly start to see how many known pizza types possibly got their names, how the pizza culture developed and how it has transformed and split over time into many pizza "variants" all based around a common central theme.
Pizza has became a very popular food in the United States - as well as over the world - but for many years it was a food mainly eaten by Italian immigrants, their direct descendants and no doubt a few curious other citizens. It took World War 2 and the exposure of many American soldiers to pizza dishes when stationed in Italy for the pizza to slowly become mainstream. When reading this book you cannot fail to learn a lot of interesting nuggets of information that will not lead to a better pizza but a better understanding of the pizza itself.
After reading a LOT of good information about the pizza, the various variants that exist and the regional loyalties they form and, of course, the changing face of pizza with chain restaurants and ready-made home cook pizzas, it is finally time to start looking at how to make them for yourself. Of course, you don't get it nice and easy as you are given a great overview of each component, their regional differences and practical advice of where (in the U.S.A.) to possibly b them. The tips and advice given are great and considered yet they do not labour the point either. You just learn!
The book concludes, almost on a whimper, with over a dozen good tried and tested pizzeria recipes and a directory of over 500 different highly-rated pizzerias. The latter, some years after the book first appeared, might be slightly out of date but one can be sure that many institutions remain institutions still.
If you are looking for a pure pizza recipe book this is probably not for you. Yet this is a great book for anyone who wants to put a bit of love into their pizza making and who wants to learn more about the pizza and demolish the myth that it is a cheap, nasty fast food.
Everybody Loves Pizza: The Deep Dish on America's Favorite Food, written by Penny Pollack & Jeff Ruby published by Emmis Books. ISBN 1-57860-218-1, 144 pages. Typical price: GBP12.
// This review appeared in YUM.fi and is reproduced here in full with permission of YUM.fi. YUM.fi celebrates the worldwide diversity of food and drink, as presented through the humble book. Whether you call it a cookery book, cook book, recipe book or something else (in the language of your choice) YUM will provide you with news and reviews of the latest books on the marketplace. //
August 18, 2014
Tons of great pizza information packed into a fun format with tips and recipes.
Displaying 1 - 2 of 2 reviews