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As American as Pizza Pie (Englisch) Gebundene Ausgabe – 15. September 2014

5.0 von 5 Sternen 1 Kundenrezension

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Über den Autor und weitere Mitwirkende

Liz Barrett is editor-at-large of the national foodservice trade publication PMQ Pizza Magazine (www.pmq.com). She started the site EatingOxford.com, currently the top ranking food blog in Mississippi according to Urbanspoon and the winner of “best website” honors in three local reader polls.

http://www.mslizbarrett.com/
http://www.eatingoxford.com/
http://thepizzainsider.pmq.com/
http://www.pmq.com/

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Format: Gebundene Ausgabe
Given the ubiquitous nature of pizza in American life, it comes as a surprise to most people that this is generally a recent phenomenon. Even though something that we recognize as being the equivalent of pizza was around since the Persian Empire of Darius, it was not until after World War II that pizza started to expand out of the enclaves of Italian-Americans.
American soldiers serving in the Italian theater developed a taste for the local pizza and brought that desire back with them. People with an idea, a desire for their own business and often little money started their own pizzerias and quickly discovered that the American public had a taste for their products.
This book covers the (in)formal definitions of the various styles of pizza, the origins of many of the pizza franchise stores as well as some of the trivia about the food. For example, the slogan “Pizza! Pizza!” was coined to publicize a buy-one get-one-free promotion. One man worked for years before he found the exact formula for pizza crust that he was looking for.
A love of pizza or an interest in food is not necessary to enjoy this book, even historians and sociologists will find data of interest. Historians and sociologists will note the rapid spread of a cultural trend as what started as an ethnic food rapidly became a culinary mainstay in America and expanding around the world. Pizza is now an entrenched item of pop culture that continues to increase in popularity.
There are a few recipes included, the author openly states that they were included as a form of reinforcement of the explanations rather than an attempt to make it a cook book. Personally, I think the recipes was a very good idea. Foodies will find that one of the best features of the book.

This book was made available for free for review purposes.
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: HASH(0x8d937d20) von 5 Sternen 24 Rezensionen
7 von 7 Kunden fanden die folgende Rezension hilfreich
HASH(0x8e4ef780) von 5 Sternen I absolutely love pizza and can tell that this book was written ... 29. Oktober 2014
Von Jesse Ryan - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I absolutely love pizza and can tell that this book was written by someone who loves pizza too!
This book is very well written and illustrated. It gives you the details you want to know on each area it covers and makes you feel like you just visited or need too visit these places. The recipes and photos have me licking my lips everytime I look at them. I highly recommend this book to everyone and suggest pairing it with a slice or 2 while reading it.
4 von 4 Kunden fanden die folgende Rezension hilfreich
HASH(0x8e4ef7d4) von 5 Sternen Everything you wanted to know about pizza 18. Dezember 2015
Von Doug Erlandson - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I've been around long enough to remember the mid-1950s when pizza was just becoming really popular in the United States (beyond various ethnic enclaves in the larger cities). However, until my college days in the 60's my experience with pizza was mostly that of my mom bringing home from the grocery store a frozen pizza to stick in the oven on the nights my dad worked late. (Apparently he never liked pizza.) Although I went to college in the Chicago area, my only encounters with pizza until I was well into adult life were with the thin-crust pizza that seemed ubiquitous at the time. Only when I was in my thirties did I realize that pizza came in all different shapes, sizes, thickness of crust, and toppings.

That may be part of the reason I found Liz Barrett's "Pizza: A Slice of American History" to be so fascinating. When I received a copy from the author in exchange for writing an honest review, I couldn't wait to delve in. For the book itself is so attractively laid out, with lots of mouth-watering pictures, short descriptions of each of the numerous different types of pizza (e.g., Neapolitan, Sicilian, Detroit Style, New Haven Style, New York Style, Tomato Pies, etc.), recipes (not too many of these, but enough to keep a person well-occupied in the kitchen), interviews with people whose lives have been devoted to pizza, descriptions of different types of ovens, and so forth. Once I started reading the book I wasn't disappointed. In fact, I became far more interested in pizza than I have ever been. For someone who has loved every style of pizza he has ever experienced, this book could as easily have been titled, "Everything You Ever Wanted to Know About Pizza and More."

And what's the upshot of reading the book? Well, I was already thinking of a road trip with my wife in search of the perfect craft beer. I'm now planning on adding the perfect pizza to the quest. And seeing that my wife has family in the Norristown, PA area, I'm stopping for sure at the nearby Conshohocken Bakery for its 18" X 25" tomato pie.

Thanks, Liz, for such a wonderful book.
5 von 5 Kunden fanden die folgende Rezension hilfreich
HASH(0x8e4efc0c) von 5 Sternen History with a batch of recipes by the Pizza greats!! 29. Oktober 2014
Von Jonathan Crossland - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
A great book on the history and the evolution of Pizza. Also, chock full of tips and recipe's from the fathers of American Pizza. Thin, Deep Dish, New Haven, Neopolitan, etc.... It is all here. If you make pizza at home, it is a must for your cook book library. If you just like to eat pizza made by the pros, this book is a great guide!
3 von 3 Kunden fanden die folgende Rezension hilfreich
HASH(0x8e4efbf4) von 5 Sternen Pizza encyclopaedia 29. Oktober 2014
Von Ali Julia - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
This book contains everything you might ever want to know about pizza. It is a real pizza encyclopaedia. It starts with the general history of pizza dating back as far as the sixth century BC and then concentrates on how pizza became one of America's favorite foods. The book covers a great many pizza styles, each one gets it own chapter with "How to recognize it" and "where to find it" sections, followed by recipes. I thought I knew my pizza, but turns out what I knew was a tiny drop in an ocean. The recipes range from traditional Neapolitan pizza to Fig and Prosciutto white pizza to peach desert pizza. I also liked reading the stories and seeing the photos of some of the famous pizza establishments.

This book is a great combination of a history book, a cookbook book, and a restaurant guide. I received a review copy of this book and I thoroughly enjoyed it.

Ali Julia review

Contents:

Introduction: PIZZA FIRSTS
Chapter 1: NEAPOLITAN AND NEW YORK STYLE
Chapter 2: TOMATO PIE
Chapter 3: CRUST
Chapter 4: NEW HAVEN STYLE (APIZZA) AND WHITE CLAM PIE
Chapter 5: SICILIAN PIZZA AND GRANDMA PIZZA
Chapter 6: CHEESE
Chapter 7: DEEP-DISH PIZZA
Chapter 8: DETROIT STYLE
Chapter 9: SAUCES AND SPICES
Chapter 10: ST. LOUIS STYLE
Chapter 11: CALIFORNIA STYLE
Chapter 12: OVENS
Chapter 13: MORE PIZZA STYLES!
Chapter 14: ENTER THE CHAINS
Chapter 15: PIZZA GOES HIGH-TECH
Chapter 16: PIZZA'S PERFECT PAIRINGS
Chapter 17: PIZZA AND THE DIET REVOLUTION
3 von 3 Kunden fanden die folgende Rezension hilfreich
HASH(0x8d93b0d8) von 5 Sternen Pizza? Liz Barrett Wrote the Book 3. November 2014
Von Pizza Quixote - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
Aren't there enough books about pizza? Until now, no! Liz Barrett picks up where Ed Levine left off. Yes, like Ed and you and me, she loves pizza. While this fun book gives an up-to-the-minute overview of the great pies and styles available today, what makes this a standout tome is Liz's sense of organization. That makes for a fun and lively read; you can go cover-to-cover in the same fashion that I devoured this text, or you can pick up and read any section that captures your fancy, such as the chapter on ovens or the chapter on Detroit-style pizza. I'm a bit fanatical about pizza, but I still learned a lot. And, moreso than any pizza book I've read, this one is chock full of great photos, most from Liz's own collection, of pizzas, pizza places, and pizza makers. You get enough to the history to gain useful perspective, but you never get bogged down in detail overload. She gives recipes here and there, not so much so that you will make your own pizza, but to help you understand what goes into some of these pies. You'll be hungry for pizza each time you pick up this book; I'm hungry just writing this review. You can't write a book this genuine without a deep passion for the topic. Kudos.
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