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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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| Customer Reviews:
 Hits the spot June 1, 2007
I have been making pizzas for twenty years, always searching for improvements. Having no formal training in dough preparation, this book seemed to be the answer. Peter's writing is easy to read, with interesting experiences in Italy matched with excellent dough recipes and his take on the pizzas he and his fellow hunters experienced.
Highly recommended.
 Great resource on pizza March 16, 2007
4 out of 4 found this review helpful
This book is divided into two equally interesting and useful sections. The first is Reinhart's quest for the perfect pizza. He discusses in detail his culinary experiences both in the US and abroad.
The second section is recipes. He has at least 5 recipes for crusts, many of which are very good. The crust recipe he recommends for frozen pizza is actually one of my favorites (prepared without freezing). The section on toppings is also great. He outlines some new ideas for pizza (at least new to me) and gives his perspective on more traditional recipes. For example, he suggests that it is not necessary to cook pizza sauce as the high oven temperature will make it more dense during the baking process. This advice has saved me time and results in a superior sauce. His pizza with red onion, pecorino, and pistachios has become one of our favorites.
Definitely a worth-while book. Not overly technical, but it does provide extremely useful tips for a successful pizza-making experience. The only drawback to this book is that it only lists the ingredients by volume, not by weight. A big minus in my mind, but many people would not be bothered by this.
inspiration in a delicious read January 15, 2007
2 out of 3 found this review helpful
as a culinary professional, i found this book inspirational and informative. i have sucessfully implemented some of the recipes and many of the ideas in the book in my day to day prep as well as staff meals. everyone appreciates a good slice of pie, and this book will show you how to make it in your own kitchen, professional or not...
The Most Entertaining Cookbook I've Ever Used January 4, 2007
2 out of 3 found this review helpful
This book will help you cure any pizza dissapointment you may be suffering from. Peter Reinhart starts off with the story of his quest for the perfect pizza. In doing so, he takes us to sites of the pizza's origins in Italy where he cooks along side chefs in little pizzarias. Then Reinhart tracks the migration of pizza to America, where we learn about the contributions of New York and New Haven, CT, and then on to more recent contributions in other parts of the U.S. The second half of the book treats us to a variety of incredible and authentic recipies for pizza dough, sauce, and everything on top. Armed with this book I have held several pizza parties in my home and wowed many a guest with pizza much better than I can find in about 90% of the pizzarias around. And when they point to me for compliments, I point to the book that taught me everything.
 Not Even Close October 8, 2006
5 out of 24 found this review helpful
I can't comment on Reinhart's other recipes, but his Chicago deep dish is not even close to the authentic item.
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