American Pie and Pizza Napoletana from Ten Speed Press
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| For a limited time, Forno Bravo is including two great cookbooks from Ten Speed Press with every oven we sell in the U.S. and UK. Peter Reinhart is my favorite bread writer, and in some ways is responsible for my Pizza Oven habit. His Bread Baker's Apprentice helped inspire to me build my first brick oven. Pamela Sheldon Johns lives just down the road from us in Tuscany, has a classic original brick oven, and is a wonderful voice for Italian food and ingredients, and for Pizza Napoletana. We think you will enjoy these books. |
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In AMERICAN PIE, master bread baker Peter Reinhart follows the trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New. Beginning his journey in Genoa, Reinhart scours the countryside in search of the fabled focaccia col formaggio. He next heads to Rome to sample the famed seven-foot-long pizza al taglio, and then to Naples for the archetypal pizza Napoletana. Back in America, the hunt resumes in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie sets the new standard in the country. The pizza mecca of New Haven, grilled pizza in Providence, the deep-dish pies of Chicago, California-style pizza in San Francisco and Los Angeles—these are just a few of the tasty attractions on Reinhart’s epic tour.
Returning to the kitchen, Reinhart gives a master class on pizza-making techniques and provides more than 60 recipes for doughs, sauces and toppings, and the pizzas that bring them all together. His insatiable curiosity and gift for storytelling make AMERICAN PIE essential reading for those who aspire to make great pizza at home, as well as for anyone who enjoys the thrill of the hunt. |
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PIZZA NAPOLETANA!, a gorgeously photographed tribute to the origins of pizza in Naples. Profiling ten of the most famous pizzerias of Naples, with five recipes from each, Johns showcases the history, culinary traditions, and anecdotes surrounding this delicious and lovable dish.
PAMELA SHELDON JOHNS is the author of the popular Italian Artisan series of cookbooks, including the best-selling PARMIGIANO! and BALSAMICO! A former cooking school director, she travels and lectures to organizations such as the International Association of Culinary Professionals and the American Institute of Wine & Food. Pamela lives in Italy with her family.
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