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| American Pie: My Search for the Perfect Pizza | 
 enlarge | Author: Peter Reinhart
Publisher: Ten Speed Press
Category: Book
List Price: $27.95
Buy New: $17.53
You Save: $10.42 (37%)
New (34) Used (12) Collectible (1) from $17.04
Avg. Customer Rating:  46 reviews
Sales Rank: 7230
Media: Hardcover
Number Of Items: 1
Pages: 256
Shipping Weight (lbs): 1.9
Dimensions (in): 9.1 x 7.1 x 1.2
ISBN: 1580084222
Dewey Decimal Number: 641.8248
EAN: 9781580084222
ASIN: 1580084222
Publication Date: November 2003
Availability: Usually ships in 1-2 business days
Condition: Brand New, Perfect Condition, Please allow 4-14 business days for delivery. 100% Money Back Guarantee, Over 1,000,000 customers served.
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| Editorial Reviews:
Amazon.com Review
Baking bread is mysterious enough. But creating truly great pizza--the transformation of next to nothing into something extraordinary--is downright alchemical. It is for no small reason that there are distinct words in Italian for those disciples of these mystic arts who bake pizza and focaccia, pizzaiolo and focacciaiolo. Peter Reinhart, he who gave us Brother Juniper's Bread Book and the multi-award winning The Bread Baker's Apprentice, takes the reader of American Pie: My Search for the Perfect Pizza right into the heart of the matter. Reinhart begins his inquiry into pizza with his baseline palate memory for what a great pizza should be. As a teenager he had worked in a pizzeria, Mama's, and instinctively knew this pie to be the best. Returning as an adult years later, he discovered otherwise. Had he changed, or had the pizza changed? Both, it happened, were true. So what is the nature of perfection, and where do you go to find it? In the case of Peter Reinhart, this journey includes travels through Italy and across the US. This is Part One of the book, called The Hunt. It's not the most enlivening travel writing, which would have helped elevate the insights into the nature of great pizza and the people who make it happen. But it's only a third of the entire package. The best is yet to come. In Part Two: The Recipes, Reinhart comes entirely into his own. Here is the master at work. Chapters include "The Family of Doughs", "Sauces and Specialty Toppings," and "The Pizzas." Reinhart gives you the building blocks, no matter what your kitchen, tools, and oven might be like. And then he unfolds the roadmap--pizzas from the strictly classical to the strictly whimsical. Work diligently with American Pie and in time you will be able to call yourself, without hesitation or rising color, pizzaiolo and focacciaiolo. --Schuyler Ingle
Product Description
Fully illustrated, American Pie is a fascinating look into the great pizzas and pizzerias of Italy and America. Included are in-depth pizza-making techniques, more than 40 classic pizza recipes, and an engaging narrative of Reinhart's pizza hunts with such food luminaries as Rick Bayless, Jeffrey Steingarten, and Joanne Weir. Reinhart's insatiable curiosity - and appetite - and gift for storytelling make this a must-have book for the avid cook.
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| Customer Reviews: Read 41 more reviews...
 Good, but not perfect yet November 2, 2008
This is a very good book and author does a very good job with dough description. However, I find two problems with this book.
As a person who really likes to cook I need to know things like the size of eggplants in his recipes. Why does he not indicate the sizes and types. We have many types, but there are two major ones. A large American ones and slender Asian/Japanese ones. Without that information, it's hard to make some of the toppings for puree and such. He talks very sweetly about his wife Susan roasting a bushel of eggplants for later puree. That is great, but what type of eggplants is she roasting? This is just one example. I had to stop from making eggplant puree because it was missing _that_ information.
I don't know if it's just me, but I find this book a bit scattered. I have to move around throughout the book to make my first DOC Neapolitan pizza ie Pizza Margherita from this book.
Not just... November 2, 2008
Not just a great recipie and technique collection but a surprisingly enjoyable read. My good friend and "pizza mentor" calls it "The Bible" and for good reason. Buy it.
 Great Book !!! October 31, 2008
Great book to start reading if you are in search for a great pizza !!!
excellent book...covers thin crust pizza in great depth October 22, 2008
This is on the best books on pizza history and technique I have seen. I think that anyone who can cook a bit and wants to make great pizza can learn and improve from this book.
I would give the book 4.5 stars if possible because the title should read "My search for the perfect THIN CRUST pizza". The author basically says in the book that he really does not like Chicago deep dish all that much, and basically almost skips over it. I personally do not mind the style, so it does not really get the perfect rating of 5 stars.
Bottom line: If you want the lowdown on how to make excellent thin crust pizza..get this book. If you are looking for deep dish style perfection...go for another book.
American Pie: My Search for the Perfect Pizza October 15, 2008
I bought this book after eating a dismal pizza from my favorite childhood pizza place. I became obsessed with duplicating the recipe (having worked there as a teen) and this book fed the obsession. Reinhart's book is part love story to well crafted food, pizza in this case, and a detailed pizza cookbook. I perceive pizza in a whole new way. I've made several recipes and have learned so much already. I've almost duplicated the pizza of my youth,though Reinhart makes the case why my childhood favorite will never taste as good as in adulthood as it did in childhood. Yet the obsession continues. . . while learning new recipes that nourish my soul.
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