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 etoufee. 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.
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.