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Beginning his journey in Genoa, Reinhart scours the Italian countryside in search of the fabled focaccia col formaggio di Recco. After a stop in Florence for pizza vesuvio, with its black truffles and molten cheese, Peter heads to Rome to sample the famed seven-foot-long pizza bianca, and then Naples for the archetypal pizza napoletana. Back in America, the hunt for authentic pizza begins in the unlikely locale of Phoenix, Arizona, where Chris Bianco of Pizzeria Bianco has convinced many that his pie is the best in the country. Sardinian pizza in Dallas; the pizza epicenter of New Haven; grilled pizza in Providence; the deep-dish pies of Chicago; Yugoslavian pogacha in Bellevue, Washingtonthese are just a few of the stops on Reinhart`s epic tour.
Reinhart then returns to the kitchen, where he gives a master class on pizza-making techniques and provides his interpretations of the most memorable pizzas from his journey. His insatiable curiosityand appetiteand gift for storytelling make this a must-have book for the avid cook, as well as a great read for the armchair pizzaiolo.
Source link: http://www.pizzamaking.com/pizza_books.html