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American Pie: My Search for the Perfect Pizza par [Reinhart, Peter]
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American Pie: My Search for the Perfect Pizza Format Kindle

5.0 étoiles sur 5 3 commentaires client

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Longueur : 272 pages Word Wise: Activé Composition améliorée: Activé
Page Flip: Activé Langue : Anglais

Description du produit

Présentation de l'éditeur

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.

    Biographie de l'auteur

    PETER REINHART is a full-time baking instructor at Johnson and Wales University in Charlotte, North Carolina. He was the cofounder of the legendary Brother Juniper's Bakery in Santa Rosa, California, and is the author of six books on bread baking, including Brother Juniper's Bread Book and the 2002 James Beard and IACP Book of the Year, The Bread Baker's Apprentice.

    Détails sur le produit

    • Format : Format Kindle
    • Taille du fichier : 5899 KB
    • Nombre de pages de l'édition imprimée : 272 pages
    • Editeur : Ten Speed Press (27 octobre 2010)
    • Vendu par : Amazon Media EU S.à r.l.
    • Langue : Anglais
    • ASIN: B0047DW4KA
    • Synthèse vocale : Activée
    • X-Ray :
    • Word Wise: Activé
    • Lecteur d’écran : Pris en charge
    • Composition améliorée: Activé
    • Moyenne des commentaires client : 5.0 étoiles sur 5 3 commentaires client
    • Classement des meilleures ventes d'Amazon: n°660.391 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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    Format: Relié Achat vérifié
    Les cents premieres pages de ce livre sont consacrées à la vie de l'auteur et à son histoire d'amour avec la pizza.
    Par paresse et parceque c'est en anglais, je n'ai pas pris la peine de tout lire...

    Mais vers la centieme page on arrive aux recettes, c'est là que l'achat de ce livre prend tout son sens.
    Grace aux recettes de pate proposées par Peter Reinhardt, j'arrive désormais à faire chez moi dans mon four table-top d'étudiant des pizza plus savoureuses que bien des réstaurants! seules les pizza cuites sur pierre dans d'authentiques fours à bois restent meilleures.
    Il y a également de nombreuses propositions de garnitures, toujours utile quand on arrive à court d'inspiration.
    Remarque sur ce commentaire Avez-vous trouvé ce commentaire utile ? Oui Non Commentaire en cours d'envoi...
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    Format: Relié
    New-York, été 1969...Je suis en vacances chez des cousins...Pennsylvania Station...on s'arrête pour casser et on se chope des pizzas...Succulent...Je n'en avais jamais mangé en France....Comme quoi l'Amérique crée des standards...
    Remarque sur ce commentaire Avez-vous trouvé ce commentaire utile ? Oui Non Commentaire en cours d'envoi...
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    Format: Relié Achat vérifié
    De bonnes explications concernant le choix de farine, les différentes sortes de pâtes et des méthodes pour pétrir et étaler votre pâte afin de faire la meilleure pizza.
    Remarque sur ce commentaire Avez-vous trouvé ce commentaire utile ? Oui Non Commentaire en cours d'envoi...
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    Commentaires client les plus utiles sur (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards) 4.5 étoiles sur 5 184 commentaires
    7 internautes sur 7 ont trouvé ce commentaire utile 
    5.0 étoiles sur 5 how can that be good? Turns out "instant" simply means "more viable" 18 janvier 2015
    Par Steven A. Falco - Publié sur
    Format: Relié Achat vérifié
    I have struggled with pizza-making at home for a long time. My main problem was that I'd always have to fight with the dough. Turns out, I was doing just about everything wrong. First, I'd avoid so-called instant yeast. Hey, instant, how can that be good? Turns out "instant" simply means "more viable", hence I could avoid starting my yeast in warm water + sugar Spend less time for a better result - I like that.

    I also learned not to warm the dough to accelerate the rise - turns out the 'fridge is a better place to let the dough rise. By letting it rise overnight in the 'fridge, better flavors develop, and the gluten relaxes, making the dough much easier to handle.

    Also, I learned to make the dough wetter. Other books talked about adding flour until the dough lost all stickiness. Wrong way to go, it turned out.

    Anyway, I've now made some pizza I truly loved. Thanks, Mr Reinhart, for sharing your knowledge!
    2 internautes sur 2 ont trouvé ce commentaire utile 
    4.0 étoiles sur 5 Helpful for the budding pizza chef. 10 septembre 2016
    Par Paul - Publié sur
    Format: Format Kindle Achat vérifié
    As someone who owns a wood-fired brick pizza oven, I am always looking out for anything that can help me improve my pizza. This book definitely helps in that aspect, but more through little anecdotes here and there rather than through the recipes. Where I expected to find a lot of different recipes with helpful tips on how to differentiate them, they are mostly just tiny variations in the ingredients followed by a page of copy-pasted instructions on how to let it rise.

    Don't get me wrong, Peter's method for making dough is fantastic and it works great, but I would have preferred it had those instructions not been repeated like forty times one after the other.

    However, the first part of the book, which describes Peter's journey to find the perfect pizza, is a fun read, and as I said, you can pick up little hints and tips interspersed here and there throughout the book that can definitely help you make a great crust/pizza.
    6 internautes sur 6 ont trouvé ce commentaire utile 
    4.0 étoiles sur 5 American Pie is an inspiration 4 mars 2010
    Par Chansen - Publié sur
    Format: Relié Achat vérifié
    It wasn't too long ago that baking bread was a complete mystery to me. I started with the now very popular no-knead technique popularized by Mark Bittman and then began branching out into other types of bread. I now make bread on a weekly basis. But even after becoming our family's bread expert, I still left the pizza-making to my wife, who is by far a much better cook than I. But I knew her pizza technique was lacking (sorry, Honey), and decided, since crust is key, that I needed to put my newly-found bread-making expertise to work.

    I started with the recipes available in the cook books we own and with some online resources. Once I got rolling, I was hooked. I had been looking to buy Crust and Crumb (one of Reinhart's other popular books) and, being bitten by the pizza bug, I knew I had to check out American Pie. This book has truly inspired me to create the best pizzas I possibly can at home. In fact, I've begun thinking seriously about even opening a pizzeria. But I digress...

    If you want a fairly complete compilation of pizza styles available in the US as well as a perspective on Italian pizza, this book is a great addition to any shelf of cookbooks. The wonderful thing about Reinhart's style is that the book is not just a cookbook; rather, it is accompanied by his narrative on the process he went through in discovering great pizza. This book has everything you need to know to make great pizza at home. I have only two knocks against it (and results in the four- instead of five-star rating). The first is that there's not quite enough perspective on pizza-making from the professional pizzaiolo. I would love to know more about working with dough, sauce and toppings beyond 555 degrees. The other is that I think his perspective on sauce tends to be more is more. One of the reasons I am so attracted to pizza-making is because, like great design, less is more.

    All in all, this book is a good read (not something you usually hear about a cookbook) and a great jumping off point to learn more about making pizza. If you want to make good pizza at home, you'll need only this book.
    2 internautes sur 2 ont trouvé ce commentaire utile 
    5.0 étoiles sur 5 The only pizza making book you need 25 août 2015
    Par Jeffrey - Publié sur
    Format: Relié Achat vérifié
    The pizzas are delicious and very authentic. Don't be deceived by the "American" reference in the title. I lived in Italy for a couple of years, and because of this book, I'm able to recreate the flavors I fell in love with while there. This is my go-to pizza recipe book. Anyone who follows the recipes closely (including recommended ingredients) can become an amateur artisan pizza chef. The recipes are detailed, which makes them fairly easy to execute.
    4.0 étoiles sur 5 Pizza Favorite 22 juin 2016
    Par Denny Mike W. - Publié sur
    Format: Format Kindle Achat vérifié
    I bought this book with high hopes. However, they were not satisfied. The author reviews several types of pizza, from several locations. However, to my disappointment, he left out one of my favorites, "Detroit Style Pizza", as made by "Buddys", which started in the 40's in Detroit. I have gone ahead and researched this style on the internet and have gleaned recipes that I will try. I hope to create at home the pizza I had as a child in Detroit.
    I was able to find a pan of the style originally used at the "Detroit Style Pizza Co." I have ordered Italian pizza flour and have been practicing the sauce mixture. Then, maybe I'll create "the Perfect Pizza".
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