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Author: Colin M. Caplan
Publisher: America Through Time
ISBN: 9781634990738
Category : Cooking
Languages : en
Pages : 0
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Book Description
Pizza in New Haven is the culmination of over 140 years of Italian cultural and culinary influence in this storied Yankee industrial city. Caplan captures a legendary but forgotten past showcasing the toils of immigration and factory work and the bonds created through preparing family recipes. The book opens readers' appetites to one of the earliest and most influential pizza making cities in the country and how these hardworking families built a culinary industry around their shared passion for their native comfort food. The same coal that supplied the world with New Haven's factory fare cooked the delectable pizza that fed mill workers, produce farmers, politicians, college students and townies of every color, creed and carriage alike. New Haven's historic pizzerias dominate the city's food landscape and attract hungry and curious visitors from around the globe looking to satisfy their quest for what is unequivocally the greatest food to ever be made.
Author: Colin M. Caplan
Publisher: America Through Time
ISBN: 9781634990738
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Pizza in New Haven is the culmination of over 140 years of Italian cultural and culinary influence in this storied Yankee industrial city. Caplan captures a legendary but forgotten past showcasing the toils of immigration and factory work and the bonds created through preparing family recipes. The book opens readers' appetites to one of the earliest and most influential pizza making cities in the country and how these hardworking families built a culinary industry around their shared passion for their native comfort food. The same coal that supplied the world with New Haven's factory fare cooked the delectable pizza that fed mill workers, produce farmers, politicians, college students and townies of every color, creed and carriage alike. New Haven's historic pizzerias dominate the city's food landscape and attract hungry and curious visitors from around the globe looking to satisfy their quest for what is unequivocally the greatest food to ever be made.
Author: Tony Gemignani
Publisher: Ten Speed Press
ISBN: 1607746050
Category : Cooking
Languages : en
Pages : 322
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Book Description
A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.
Author: Joanna Kelly
Publisher: iUniverse
ISBN: 1532054416
Category : Biography & Autobiography
Languages : en
Pages : 175
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Book Description
In her richly textured chronicle, Joanna Kelly delivers a historic account of Frank Pepe and the pizza-centric street he made famous in New Haven, Connecticut. In this celebration of the life of America’s pizza pioneer, she shares the rags to riches story of Frank Pepe, an illiterate immigrant from the Amalfi Coast in Italy. Using his mother’s recipes, Pepe made his first pizza without mozzarella and called it tomato pie. In 1925, Pepe began selling his pies from a push cart on the streets of New Haven. In 1937, he mastered his culinary destiny when he opened Frank Pepe Pizzeria Napoletana on historic Wooster Street. The first pizzeria in Connecticut and one of the first in the United States, the award-winning Frank Pepe Pizzeria Napoletana has expanded into ten restaurants, from New York to Rhode Island.
Author: Colin M. Caplan
Publisher: Arcadia Publishing
ISBN: 146710096X
Category : History
Languages : en
Pages : 128
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Book Description
Finding someone who is not legendary in New Haven is nearly as hard as knowing how to pronounce the local dialect. In its earliest period there appeared epic characters like John Davenport, the town's founder; Roger Sherman, the city's first mayor and only signer of the four major US papers; and Benedict Arnold, patriot and famed traitor. The growing city emerged as a place of innovation and industry with people like Eli Whitney, inventor of the cotton gin; Noah Webster, author of the first American English dictionary; Charles Goodyear, inventor of vulcanized rubber; and William Lanson, a distinguished African American contractor in the early 19th century. As the seat of Yale University and other major institutions, New Haven's men and women continue to make a name for themselves. These legends include Yoshi and Bun Lai, mother and son restaurateurs who create sustainable sushi; Doris Townsend, historian and author; Frank Pepe's Pizzeria Napoletana, begun in 1925; and Louis Lunch, birthplace of the hamburger. Legendary Locals of New Haven opens the doors to the city's rich history and its continuing legacy as a cultural center.
Author: Connecticut Mental Health Center Foundation
Publisher: Rowman & Littlefield
ISBN: 0762766646
Category : Cooking
Languages : en
Pages : 165
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Book Description
Celebrating the Vibrant Local Food Culture of Connecticut’s Culinary Capital—With More Than 50 Recipes from Over 30 Top Restaurants Net proceeds from the sale of this book benefit The Connecticut Mental Health Center Foundation (cmhcfoundation.org), which helps people with serious mental illness and addictions live healthy, safe, and meaningful lives in the Greater New Haven community. The CMHC Foundation believes that access to wholesome fresh food that tastes delicious and is well prepared is crucial to the health and well-being of everyone.
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: Joe Beddia
Publisher: Abrams
ISBN: 1683350197
Category : Cooking
Languages : en
Pages : 350
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Book Description
Follow the man behind Philadelphia’s celebrated Pizzeria Beddia as he takes you through the pizza-making process—from the dough to the sauce to the cheese. Joe Beddia’s pizza is old school—it’s all about the dough, sauce, cheese, and baking basics. And now, he’s offering his methods and recipes in a cookbook that’s anything but old school, teaching the foundation for making perfectly crisp, satisfyingly chewy, dangerously addictive pies at home. With more than fifty iconic and new recipes, Pizza Camp delivers everything you’ll need to make unforgettable and inventive pizza, stromboli, hoagies, and more, with plenty of vegetarian options (because even the most die-hard pizza lovers can’t eat pizza every day). In this book you will find pizza combinations that have gained Beddia’s pizzeria a cult following, alongside brand new recipes like: Dinosaur Kale, Pickled Red Onion, and Spring Cream Pizza Bintje Potato with Cream and Rosemary Speck, Collard Greens, Fontina, and Cream Roasted Corn with Heirloom Cherry Tomato and Basil Breakfast Pizza with Sausage, Eggs, Spinach, and Cream And dozens more! Designed by Walter Green, art director of Lucky Peach, and packed with drawings, neighborhood photos, and lots of humor, Pizza Camp is a novel approach to homemade pizza. “I will never forgive my parents for not sending me to Pizza Camp.” —Jimmy Kimmel, comedian/pizza eater “Never have I encountered an individual so singularly focused on his craft. Joe Beddia is hilarious, intelligent, and lovingly produces the best pizza in the f*cking universe.” —Michael Solomonov, James Beard Award–winning chef and author
Author: Colin M. Caplan
Publisher: Arcadia Publishing
ISBN: 9780738544755
Category : History
Languages : en
Pages : 100
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Book Description
Originally inhabited by the native Quinnipiac, the Puritans traded blankets and wares in 1638 to acquire land destined to be a prosperous mercantile port. New Haven became a manufacturing center and was the carriage and corset capital of the world, while also being a leader in clocks, firearms, hardware, and oyster harvesting. Charles Goodyear and George W. Bush once called this city home, and Yale has attracted famous people such as Eli Whitney and Bill and Hillary Clinton. Within New Haven, antique and modern views are juxtaposed and vividly display the effects of mass redevelopment and industrial decline in the Elm City, while showing the development of community and economic prosperity in the 21st century.
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: Ken Forkish
Publisher: Ten Speed Press
ISBN: 1607748398
Category : Cooking
Languages : en
Pages : 258
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Book Description
The James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook. “If there were ever to be a bible for all things pizza—and I mean all things—Ken Forkish has just written it.”—Marc Vetri, author of Mastering Pasta and owner of Vetri The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes—same-day “Saturday doughs” that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough—each of which results in the best, most texturally sublime crust you’ve ever made at home. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover—and inspire you to create your own signature pies, just the way you like them.
