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Author: Karen Dybis
Publisher: History Press
ISBN: 9781540257024
Category :
Languages : en
Pages : 0
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Book Description
I love Detroit Style Pizza, especially when you see the look on somebody's face the first time that they try it. As soon as they taste it, they're 'Oh, my God. Where has this been all my life?' Mike Spurlock With its airy crust, cheesy corners and distinctive red sauce on top, Detroit Style pizza is enjoyed worldwide. How did this Motor City delicacy transform from a singular kitchen in Detroit to an international sensation?Travel with author Karen Dybis through this pizza's humble origins from Gus Guerra's first square pie at Buddy's to Shawn Randazzo's stunning win at the International Pizza Expo through today as new chefs put their own spin on this style. With in-depth research and storytelling, Dybis takes you into the kitchens that developed, fought over and sought to perfect this delectable dish that put Detroit up there with New York, Chicago and New Haven when it comes to pizza.
Author: Karen Dybis
Publisher: History Press
ISBN: 9781540257024
Category :
Languages : en
Pages : 0
Get Book Here
Book Description
I love Detroit Style Pizza, especially when you see the look on somebody's face the first time that they try it. As soon as they taste it, they're 'Oh, my God. Where has this been all my life?' Mike Spurlock With its airy crust, cheesy corners and distinctive red sauce on top, Detroit Style pizza is enjoyed worldwide. How did this Motor City delicacy transform from a singular kitchen in Detroit to an international sensation?Travel with author Karen Dybis through this pizza's humble origins from Gus Guerra's first square pie at Buddy's to Shawn Randazzo's stunning win at the International Pizza Expo through today as new chefs put their own spin on this style. With in-depth research and storytelling, Dybis takes you into the kitchens that developed, fought over and sought to perfect this delectable dish that put Detroit up there with New York, Chicago and New Haven when it comes to pizza.
Author: Karen Dybis
Publisher: Arcadia Publishing
ISBN: 1467151947
Category : History
Languages : en
Pages : 144
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Book Description
"I love Detroit Style Pizza, especially when you see the look on somebody's face the first time that they try it. As soon as they taste it, they're 'Oh, my God. Where has this been all my life?'" Mike Spurlock With its airy crust, cheesy corners and distinctive red sauce on top, Detroit Style pizza is enjoyed worldwide. How did this Motor City delicacy transform from a singular kitchen in Detroit to an international sensation?Travel with author Karen Dybis through this pizza's humble origins from Gus Guerra's first square pie at Buddy's to Shawn Randazzo's stunning win at the International Pizza Expo through today as new chefs put their own spin on this style. With in-depth research and storytelling, Dybis takes you into the kitchens that developed, fought over and sought to perfect this delectable dish that put Detroit up there with New York, Chicago and New Haven when it comes to pizza.
Author: Jim Ellison
Publisher: Arcadia Publishing
ISBN: 1467143766
Category : History
Languages : en
Pages : 160
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Book Description
For nearly a century Columbus, Ohio pizza parlors have served up delicious meals by the tray and by the slice. This history goes back to the 1930s, when TAT Ristorante began serving pizza. Today, it is the oldest family-owned restaurant in the city. Over the years, a specific style evolved guided by the experiences and culinary interpretations of local pizza pioneers like Jimmy Massey, Romeo Sirij, Tommy Iacono, Joe Gatto, Cosmo Leonardo, Pat Orecchio, Reuben Cohen, Guido Casa and Richie DiPaolo. The years of experimentation and refinement culminated in Columbus being crowned the pizza capital of the USA in the 1990s. Author and founder of the city's first pizza tour Jim Ellison chronicles one of the city's favorite foods.
Author: Karen Dybis
Publisher: Arcadia Publishing
ISBN: 1439663173
Category : True Crime
Languages : en
Pages : 130
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Book Description
An immigrant woman and her son are accused of murder and witchcraft in this powerful true crime story of corruption in 1930s Detroit. In 1931, the tensions of the Great Depression took hold of Detroit at every level—even spilling over into the investigation of a mysterious murder at the Delray boardinghouse. Amid accusations of witchcraft, Hungarian immigrant Rose Veres and her son Bill were convicted of the brutal killing and suspected in a dozen more. Their cries of innocence went unheeded—until one lawyer, determined to seek justice, took on the case. Following the twists and turns of this shocking story, The Witch of Delray explores the tumultuous 1930s in a city notorious for corruption and reveals the truth of Detroit’s own Hex Woman.
Author: Karen Dybis
Publisher: Arcadia Publishing
ISBN: 162619985X
Category : Business & Economics
Languages : en
Pages : 1
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Book Description
"For many, Detroit is the crunch capital of the world. More than forty local chip companies once fed the Motor Citys never-ending appetite for salty snacks, including New Era, Everkrisp, Krun-Chee, Mello Crisp, Wolverine and Vita-Boy. Only Better Made remains. From the start, the brand was known for light, crisp chips that were near to perfection. Discover how Better Made came to be, how its chips are made and how competition has shaped the industry into what it is today. Bite into the flavorful history of Michigans most iconic chip as author Karen Dybis explores how Detroit chipreneurs rose from garage-based businesses to become snack food royalty."--Back cover.
Author: Peter Reinhart
Publisher: Ten Speed Press
ISBN: 0399581952
Category : Cooking
Languages : en
Pages : 194
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Book Description
An in-depth guide to pan pizza from baking authority Peter Reinhart, including achievable recipes for making Detroit-, Sicilian-, and Roman-style pan pizzas and focaccias in a home oven. NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY FOOD NETWORK This new book from bread legend Peter Reinhart is a lushly photographed ode to the pan pizza, a doughy, crispy, crowd-pleasing version of everyone's favorite food that is easy to make in a home oven without specialty equipment like stones and peels. Starting with recipes for three master doughs that can be made with commercial yeast, as well as a brief intro to sourdough starters, Perfect Pan Pizza illustrates how to make several styles of pan pizza including Detroit-style "deep pan" pizza, focaccia and schiacciata, and Roman and Sicilian styles through step-by-step photographs. The pizzas include classic toppings like pepperoni and mushrooms, as well as an exciting variety of recipes like the sandwich-inspired Philly-style Roast Pork and Broccoli Rabe; Reuben pizza; Bacon and Egg with Tomato and Arugula Pizza; Blue Cheese, Balsamic Onion Marmalade, and Walnut Focaccia; and Rosemary Garlic Potato, Baby Kale, and Prosciutto Pizza Al Taglio. With unique recipes, plenty of informative FAQs for beginners, and a permissive and inspiring tone, this book will appeal to both experienced bread bakers and novice home pizza makers alike.
Author: Dann Woellert
Publisher: Arcadia Publishing
ISBN: 1625840624
Category : Cooking
Languages : en
Pages : 207
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Book Description
Discover how the Ohio city’s unique dish came to be, how it gave way to legions of chili parlors, and how it become a million-dollar industry. Cincinnati is certainly judged by its chili. Some claim it’s not even chili, but those are just fighting words to natives who have developed the crave. Cincinnati is a long way from El Paso, and our chili is not Tex-Mex style. It is a unique blend typically served as a three-way: over spaghetti and covered in shredded cheddar cheese. From its 1922 roots with the Slavic-Macedonian immigrant brothers Kiradjieff in a burlesque theater, Cincinnati chili has become a million-dollar industry supporting 250 chili parlors. Many chili parlors have come and gone, but a few familiar names remain: Dixie, Camp Washington, Gold Star, Price Hill and Skyline. This is their amazing chili story.
Author: Steve Dolinsky
Publisher: Northwestern University Press
ISBN: 0810137755
Category : Cooking
Languages : en
Pages : 477
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Book Description
There are few things that Chicagoans feel more passionately about than pizza. Most have strong opinions about whether thin crust or deep-dish takes the crown, which ingredients are essential, and who makes the best pie in town. And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city's seventy-seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. With so many pizzerias, it would seem impossible to determine the best of the best. Enter renowned Chicago-based food journalist Steve Dolinsky! In Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger–inducing testament to Dolinsky's passion for great, unpretentious food. This user-friendly guide is smartly organized by location, and by the varieties served by the city's proud pizzaioli–including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. Pizza City also includes Dolinsky's "Top 5 Pizzas" in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike.
Author: Liz Barrett
Publisher: Voyageur Press (MN)
ISBN: 0760345600
Category : Cooking
Languages : en
Pages : 179
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Book Description
This book 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.
Author: Karen Dybis
Publisher: Reedy Press LLC
ISBN: 1681060752
Category : History
Languages : en
Pages : 311
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Book Description
Detroit is known for its automotive heritage, the Motown sound, and American's first mile of concrete highway. But this cityon the river has more than three hundred years of history, and most of it iseasy to experience if you know where to look. There's the Michigan Theatre, theornate movie house turned parking garage with a grand stage looming over itscars. Picturesque Alfred Brush Ford Park once stored nuclear missiles among itsplaygrounds and fishing spots. Then there are incredible landmarks like Detroit'smassive salt mines and a monument to urban graffiti known as the Dequindre Cutas well as the world's oldest operating jazz club. Secret Detroit explores thisgreat American city to investigate everything that is odd, unexpected, andextraordinary. Detroit is the kind of city you need to see and experience tounderstand why locals brag about being from the Motor City. Full of stories andtall tales, this book is a must-have for urban explorers, history buffs, andtravelers of all experience levels
