American Pie

In the course of his extraordinary career as a baker, culinary instructor, and author, Peter Reinhart has dedicated himself to exploring the passions and techniques behind the great breads of the world. His most recent pursuit has been pizza—a seemingly simple food that has been hotly debated since Italian immigrants brought it to America more than a century ago. Allegiances run from the general (Chicago- versus New York–style, Neapolitan versus Sicilian) to the particular (Pepe’s versus Sally’s, Gino’s East versus Pizzeria Uno), and newfangled versions like sushi pizza are extending the frontier. In AMERICAN PIE, Reinhart follows the pizza trail from Italy to the States, capturing the stories behind the greatest artisanal pizzas of the Old World and the New.

A fascinating look into the great pizzas and pizzerias of Italy and America.

Includes 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.

Peter Reinhart’s last book, THE BREAD BAKER’S APPRENTICE, was named Cookbook of the Year by both the James Beard Foundation and the International Association of Culinary Professionals.

PETER REINHART is a full-time baking instructor at Johnson & Wales University in Providence, Rhode Island. He was the co-founder of the legendary Brother Juniper’s Bakery in Sonoma, California, and is the author of five books on bread baking, including the seminal Brother Juniper’s Bread Book.