Download and read online Viva la Pizza in PDF and EPUB “New Yorkers are particular about pizza, and no one has a more well-formed opinion than Scott Wiener.” —Newsday One of the world’s foremost pizza experts presents more than 100 weird and wild pizza box designs Since the origins of to-go pizza, pizzerias and pizza chains have taken great pride in covering take-out boxes with captivating designs. They’ve also wrestled with the best way to manufacture a box that can keep a pizza looking and tasting great. Here, the world’s expert on pizza boxes presents more than one hundred weird and wild box designs and explores the curious history of the pizza box. Included are international designs, corporate designs, and dozens of quirky images from mom-and-pop pizzerias. Where does all this art come from? Scott Wiener has been collecting and cataloging pizza boxes for more than five years. In Viva la Pizza!, Wiener traces design trends over the past four decades and profiles some of the world’s most prolific box designers and manufacturers. The result is a captivating overview of pizza culture and a new way to look at one of the world’s favorite foods. From the Hardcover edition.
Download and read online Viva La Pizza in PDF and EPUB A treasury of 100 weird and wild box designs by the leader of "Scott's Pizza Tours" traces four decades of pizza box art and the efforts of pizzerias to manufacture containers that keep pizza both hot and stable, in an enthusiast's cultural celebration that draws on the insights of leading box designers.
Download and read online Pizza in PDF and EPUB You can pick Chicago deep dish, Sicilian, or New York-style; pan crust or thin crust; anchovies or pepperoni. There are countless ways to create the dish called pizza, as well as a never-ending debate on the best way of cooking it. Now Carol Helstosky documents the fascinating history and cultural life of this chameleon-like food in Pizza. Originally a food for the poor in eighteenth-century Naples, the pizza is a source of national and regional pride as well as cultural identity in Italy, Helstosky reveals. In the twentieth century, the pizza followed Italian immigrants to America, where it became the nation’s most popular dish and fueled the rise of successful fast-food corporations such as Pizza Hut and Domino’s. Along the way, Helstosky explains, pizza has been adapted to local cuisines and has become a metaphor for cultural exchange. Pizza also features several recipes and a wealth of illustrations, including a photo of the world’s largest and most expensive pizza—sprinkled with edible 24-karat gold shavings and costing over $4000. Whether you love sausage and onions on your pizza or unadorned cheese, Pizza has enough offerings to satiate even the pickiest of readers.
Download and read online Pizza in PDF and EPUB With liberty and pizza for all. There is no doubt that pizza is one of the most popular foods in the United States, cherished by everyone from your average family guy to the Leader of the free world. Americans reportedly eat a combined 350 slices every second! Although pizza has its origins overseas, it has come into full (ahem) flour here in the States. Pizza: A Slice of American History tells the story of how this beloved food became the apple of our collective eye--or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie - crust, sauce, spices, and much more - are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves. Illustrated throughout with modern and historical photographs, postcards, and memorabilia, Pizza: A Slice of American History is the most comprehensive and fun cultural history of pizza in the USA ever written.
Download and read online Slice Harvester in PDF and EPUB Over the course of two years, a twenty-something punk rocker eats a cheese slice from every pizzeria in New York City, gets sober, falls in love, and starts a blog that captures headlines around the world—he is the Slice Harvester, and this is his story. Since its arrival on US shores in 1905, pizza has risen from an obscure ethnic food to an iconic symbol of American culture. It has visited us in our dorm rooms and apartments, sometimes before we’d even unpacked or painted. It has nourished us during our jobs, consoled us during break-ups, and celebrated our triumphs right alongside us. In August 2009, Colin Hagendorf set out to review every regular slice of pizza in Manhattan, and his blog, Slice Harvester, was born. Two years and nearly 400 slices later, he’d been featured in The Wall Street Journal, the Daily News (New York), and on radio shows all over the country. Suddenly, this self-proclaimed punk who was barely making a living doing burrito delivery and selling handmade zines had a following. But at the same time Colin was stepping up his game for the masses (grabbing slices with Phoebe Cates and her teenage daughter, reviewing kosher pizza so you don’t have to), his personal life was falling apart. A problem drinker and chronic bad boyfriend, he started out using the blog as a way to escape—the hangovers, the midnight arguments, the hangovers again—until finally realizing that by taking steps to reach a goal day by day, he’d actually put himself in a place to finally take control of his life for good.
Download and read online Viva la Pizza in PDF and EPUB Auch das noch! Nach sechs Monaten Praktikum gibt es für Lucas die Kündigung anstelle der Festanstellung. Dabei ist er für den Job extra in eine fremde Stadt gezogen. Gleich wieder zurück in die Heimat und im Familienbetrieb arbeiten, kommt für ihn nicht in Frage. Lieber heuert er erst einmal als Pizzabäcker in einer Italo-Franchise-Gastronomie an. Doch entgegen den dortigen grammgenauen Rezepten von Quattro Stagioni und Frutti di Mare lässt sich das Leben nicht in ein starres System pressen. Er verliebt sich, prügelt sich, sorgt für eine Überschwemmungskatastrophe und fliegt auf einem Hochbett in die Karibik. Ein liebenswertes und unterhaltsames Buch über Pizza – dem besten Essen der Welt – das Reisen, die Heimat und an das, was wir "Lebensweg" nennen. Viva la Vita, viva la Pizza!
Download and read online The New York Pizza Project in PDF and EPUB
Download and read online Vive Le Vegan in PDF and EPUB A new collection of family-oriented, animal-free recipes from the author of The Everyday Vegan.
Download and read online My Sister Lives on the Mantelpiece in PDF and EPUB Winner of the 2012 Branford Boase Award, this is Annabel Pitcher's stunning debut about ten-year-old Jamie, and the way his life and his family are shaped by the sister in an urn on the mantelpiece. Five years ago, Jamie's sister, Rose, was blown up by a terrorist bomb. His family is torn apart by their grief. His mum runs away. His dad turns to drink and hate. Rose's surviving twin sister Jasmine stops eating, gets piercings and dyes her hair pink - anything to look different to her twin. But Jamie hasn't cried in all that time. To him, Rose is just a distant memory. Jamie is far more interested in his cat, Roger, his Spiderman T-shirt, and his deep longing and unshakeable belief that his Mum will come back to the family she walked out on months ago. But moving away for a Fresh New Start introduces Jamie to something else very interesting - a girl named Sunya. Sunya is bright, exciting and fun, and the one person at school he can call a friend. But how far can this new friendship grow when Jamie is desperate that his dad doesn't find out?
Download and read online The Bride Groom First and Forever Cookbook in PDF and EPUB A newlywed's collection of 125 recipes includes options for weekend brunch, romantic dinners, and guest meals, in a volume that is complemented by lists of basic tools and ingredients for stocking a new kitchen.
Download and read online Artisan Pizza and Flatbread in Five Minutes a Day in PDF and EPUB From the bestselling authors of the ground-breaking Artisan Bread in Five Minutes a Day comes a much-anticipated new cookbook featuring their revolutionary approach to yeast dough in over 100 easy pizza and flatbread recipes. With nearly half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread—as long as they can do it quickly and easily. When fans hailed their pizza and flatbread recipes as the fastest in their books, Jeff and Zoe got busy creating all new recipes. With a batch of their stored dough in the fridge and a pre-heated oven or backyard grill, you can give your family what they crave... Home-made, mouth-watering pizzas, flatbreads, and sweet and savory tarts, prepared in minutes! In Artisan Pizza and Flatbread in Five Minutes a Day, Jeff and Zoë show readers how to use their ingenious technique to make lightning-fast pizzas, flatbreads, and sweet and savory tarts from stored, no-knead dough. In addition to the classic flatbread doughs and pizza crusts, there are alternatives with whole grain, spelt, and gluten-free ingredients, and the authors include soups, salads, and spreads that turn flatbreads or pizza into a complete meal. In just five minutes a day of active preparation time, you can create favorites like Classic Margherita, Pita pockets, Chicago Deep Dish, White Clam Pizza, and Blush Apple Tart. Artisan Pizza and Flatbread in Five Minutes a Day proves that making pizza has never been this fast or easy. So rise...to the occasion and get baking!
Download and read online Inventing the Pizzeria in PDF and EPUB Pizza is one of the best-known and widely exported Italian foods and yet relatively little is known about its origins in the late 18th and early 19th centuries. Myths such as the naming of pizza margherita after the Italian queen abound, but little serious scholarly attention has been devoted to the topic. Eschewing exaggerated fables, this book draws a detailed portrait of the difficulties experienced by the then marginalized class of pizza makers, rather than the ultimate success of their descendants. It provides a unique exploration of the history of pizza making in Naples, offering an archival-based history of the early story of pizza and the establishment of the pizzeria. Touching upon issues of politics, economics and sociology, Inventing the Pizzeria contributes not only to the commercial, social and food history of Italy but also provides an urban history of a major European city, told through one of its most famous edible exports. Originally published in Italian, this English edition is updated with a revised introduction and conclusion, a new preface and additional images and sources.
Download and read online Pizza Today in PDF and EPUB
Download and read online American Pie in PDF and EPUB On the subject of pizza, there is never a shortage of opinions. Allegiances run from the general (Chicago versus New York style, Neapolitan versus Roman) to the particular (Pepe's versus Sally's, Gino's East versus Pizzeria Uno), and new interpretations ever extend the pizza frontier.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. A fascinating look into the great pizzas and pizzerias of Italy and America. 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. Reviews“Peter Reinhart has taken a deep look into pizza, one of the best and simplest of foods, embracing all its variety. He probes American pizza especially, but he has tasted the original in Naples and visited elsewhere in Italy to learn about variations and relatives. He tells vivid stories, and his recipes and techniques are thorough and practical. A splendid book.”—Edward Behr, editor, The Art of Eating“I doubt whether anyone else could be as passionate as Peter Reinhart about pizzas or have made such extensive and exciting journeys in pursuing them. He has collected great anecdotes and wonderfully detailed recipes in the course of his intercontinental hunt.”—Alan Davidson, author of The Oxford Companion to Food“We all know that Peter Reinhart is a great baker and teacher, but now that he's fallen in love with pizza, we can see he's also a great tour guide as he takes us to the best pizzerias in Italy and America. Secrets are divulged, expert tips provided, and stories told. Much more than a collection of recipes, this is a book that is as fun to read as it is to bake from.”—Carol Field, author of The Italian Baker From the Hardcover edition.
Download and read online Viva la Repartee in PDF and EPUB For most of us, that perfect retort or witty reply often escapes us when we need it most, only to come to mind with perfect clarity when it's too late to be useful. The twentieth-century writer Heywood Broun described this all-too-common phenomenon when he wrote "Repartee is what we wish we'd said." In Viva la Repartee, Dr. Mardy Grothe, author of Oxymoronica, has lovingly assembled a collection of masterfully composed -- and perfectly timed -- replies that have turned the tables on opponents and adversaries. This delightful volume is a celebration of the most impressive retorts, ripostes, rejoinders, comebacks, quips, ad-libs, bon mots, off-the-cuff comments, wisecracks, and other clever remarks ever to come out of the mouths -- and from the pens -- of people throughout history. Touching on all areas of human endeavor, including politics, the arts, literature, sports, relationships, and even the risqué, the book features contributions from Oscar Wilde, Mark Twain, Dorothy Parker, Mae West, Groucho Marx, Winston Churchill, Dolly Parton, and scores more. As entertaining as it is intellectually enriching, Viva la Repartee is sure to capture the attention of language lovers and is the perfect antidote for anyone who's ever thought I wish I'd said that!