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

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Description

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 Arizona pistachios, while Louisiana Pizza Kitchen brings us one with crawfish toufe. To ensure success in re-creating these combinations at home, the book also includes blueprints for every type of dough (from Sicilian to Grilled and Gluten Free), a range of adaptable base sauces (from Chunky Pomodoro and New York Style to Alfredo), an introduction covering tools and techniques, as well as an address book at the end so you can make your own pilgrimage to sample these delights.

Reviews

"With his second cookbook, Priebe takes on the role of pizza enthusiast, storyteller, and food historian, capturing the oral histories from the owners of famedpizzerias across the countryand packaging them with his own recipes inspired by those experiences. He seamlessly weaves his easy-going appetite for storytelling with sophisticated cooking techniques broken down for the average cook."
-TheDailyMeal.com

"This is a happy book . . . With The United States of Pizzain your kitchen, you are prepared for dozens of pizza nights of delight . . . Don't feel overwhelmed by all of these ideas. Just take it one slice at a time."
-CookingByTheBook.com

"No pizza stone goes unturned here - rather than a painstaking paean to the classic style, [The United States of Pizza] celebrates the freewheeling Americanness of pizza, reflecting the personalities of their makers and origins."
-PASTE MAGAZINE

"Where other pizza cookbooks would come from a single cook or innovator, this gathers the creations of chefs from across the country and also adds notes on how the authors discovered their fare. Where other pizza cookbooks would assume some basic pizza-making knowledge or provide these directions using text, The United States of Pizzauses color step-by-step photos to visually explore different techniques . . . The result is a deliciously diverse creation that assumes little prior experience making pizza dough or toppings, and requires only an interest in innovative productions to prove an exciting addition to any cook's collection."
-CALIFORNIA BOOKWATCH

"The country's best regional recipes, in one keepsake collection."
-REAL SIMPLE MAGAZINE

"Priebe and Jacobs book is worth a look if only for its regional tour of American pizza styles. And if youve never made your own pizza, the ideas for unusual toppings (Buffalo Chicken, Spring Lamb Sausage, Shrimp Scampi, Deep-Dish Reuben with Zucchini Pickle Relish) are intriguing . . . My favorite was the shamelessly good Baked Egg and Eggplant Pizza from Dolce Vita in Houston."
-Cree LeFavour, THE NEW YORK TIMES BOOK REVIEW

"[The United States of Pizza]is a celebration of a country whose pizza is as wildly diverse as its population white clam pizza from New Haven, deep dish pizza from Chicago, crab pizza from Baltimore, and so on. They're inspired by restaurants all over the country, but each recipe is Priebe's own interpretation which means they're consistent, and they work."
-NPR BOOKS

"What separates [The United States of Pizza] from the pack: Each pizza is plucked from a restaurant in the U.S., with a paragraph telling its story - at once satisfying our innate love for familiarity and discovery. The authors also pull particularly interesting recipes, with chapters on sourdough pizzas, corn flour pizzas and more."
-Atlanta Journal Constitution

Author Bio

Craig Priebe has been called a pizza miracle worker (Chicago magazine) and a pizza expert (The Chicago Sun-Times). His 30-year career as a chef has garnered acclaim from National Public Radio, Travel+Leisure, and the Atlanta Journal-Constitution. Dianne Jacob has been a writer, editor and journalist over her long career, and now specialises in food writing. Alongside publications in Writer's Digest, Salon.com, Clearn Eating, The San Francisco Chronicle, and Gastronomica, she is author of Will Write for Food: The Complete Guide to Writing Cookbooks, Restaurant Reviews, Articles, Memoirs, and More.