The United States of Pizza: America's Favorite Pizzas, from Thin Crust to Deep Dish, Sourdough to Gluten-free


This book celebrates the wild creativity of American-style pizza. Chef Craig Priebe has scoured the countryside, eating his way from coast to coast, stopping in promising pizzerias, to discover the tastiest pies that restaurants are inventing today.

What makes these pizzas much more fun than your run-of-the-mill margherita is that each one has its own personality reflecting its local influences. In this way the book can read like a mozzarella-fueled road trip. From Seattle's Serious Pie comes pizza with white bean puree, asparagus, and Parmesan; from Los Angeles's Mozza, squash blossoms with burrata. The legendary Pizzeria Bianco in Phoenix offers up a pie with red onion, rosemary, and
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ISBN:

9780789329448

Format:

Hardback

Pages:

192

Dimensions:

26cm x 19cm

RRP:

$55.00

Category:

Food

Publisher:

Rizzoli International

Published:

01 September 2015

ABOUT THE AUTHOR

Craig Priebe