Pizza City
The Ultimate Guide to New York's Favorite Food
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11 938 Ft
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Estimated delivery time: In stock at the publisher, but not at Prospero's office. Delivery time approx. 3-5 weeks.
Not in stock at Prospero.
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Delivery time is estimated on our previous experiences. We give estimations only, because we order from outside Hungary, and the delivery time mainly depends on how quickly the publisher supplies the book. Faster or slower deliveries both happen, but we do our best to supply as quickly as possible.
Product details:
- Edition number New
- Publisher Rutgers University Press
- Date of Publication 13 May 2013
- Number of Volumes Paperback
- ISBN 9780813558684
- Binding Paperback
- No. of pages200 pages
- Size 235x216x15 mm
- Weight 513 g
- Language English
- Illustrations 52 color and 90 b-w photograph 0
Categories
International dishes
Pastas and side dishes
Restaurant and hotel guides
Travel guides
Further readings in travel
International dishes (charity campaign)
Pastas and side dishes (charity campaign)
Restaurant and hotel guides (charity campaign)
Travel guides (charity campaign)
Further readings in travel (charity campaign)
Long description:
Pizza is a $35 billion a year business, and nowhere is it taken more seriously than New York City. Journalist Peter Genovese surveys the city’s pizza scene-the food, the business, the culture-by profiling pizza landmarks and personalities and rating pizzerias in all five boroughs.
In this funny, fascinating book, Genovese explores the bloggers who write about New York pizza, the obsessive city dwellers who collect and analyze the delivery boxes, Mark Bello’s school where students spend a day making pies from scratch, and Scott Wiener’s pizza bus tours.
Along the way, readers learn the history of legendary Totonno’s on Coney Island (Zagat’s number-one pizzeria for 2012), along with behind-the-scenes stories about John’s on Bleecker Street, Joe’s on Carmine, Lombardi’s, Paulie Gee’s, Motorino, and more than a dozen other favorite spots and their owners. Throughout these profiles, Genovese presents a brief history of how pizza came to the city in 1905 and developed into a major attraction in Little Italy, a neighborhood that became a training ground for many of the city’s best-loved pizzerias. Enjoyable facts and figures abound. Did you know that Americans put 250 million pounds of pepperoni on their pies every year? Or that Domino’s has more outlets per capita in Iceland than in any other country?
Beyond the stories and tidbits, Genovese provides detailed, borough-by-borough reviews of 250 pizzerias, from simple “slice shops” with scant atmosphere to gourmet pizzerias, including shops that use organic ingredients and experiment with new variations of crusts and toppings. Complemented by hundreds of current and never-before-seen archival photos, the book gives the humble slice its proper due and will leave readers overwhelmed by a sudden desire for New York pizza.
In this funny, fascinating book, Genovese explores the bloggers who write about New York pizza, the obsessive city dwellers who collect and analyze the delivery boxes, Mark Bello’s school where students spend a day making pies from scratch, and Scott Wiener’s pizza bus tours.
Along the way, readers learn the history of legendary Totonno’s on Coney Island (Zagat’s number-one pizzeria for 2012), along with behind-the-scenes stories about John’s on Bleecker Street, Joe’s on Carmine, Lombardi’s, Paulie Gee’s, Motorino, and more than a dozen other favorite spots and their owners. Throughout these profiles, Genovese presents a brief history of how pizza came to the city in 1905 and developed into a major attraction in Little Italy, a neighborhood that became a training ground for many of the city’s best-loved pizzerias. Enjoyable facts and figures abound. Did you know that Americans put 250 million pounds of pepperoni on their pies every year? Or that Domino’s has more outlets per capita in Iceland than in any other country?
Beyond the stories and tidbits, Genovese provides detailed, borough-by-borough reviews of 250 pizzerias, from simple “slice shops” with scant atmosphere to gourmet pizzerias, including shops that use organic ingredients and experiment with new variations of crusts and toppings. Complemented by hundreds of current and never-before-seen archival photos, the book gives the humble slice its proper due and will leave readers overwhelmed by a sudden desire for New York pizza.
Table of Contents:
Acknowledgments
Introduction
Pizza People
Pizza Conquers the World
Totonno’s
The Founder of Slice
Wait for the Rainbow It Will Decorate the Sky
Paulie Gee
Don’t Mess with Ray’s or Famous Ray’s or . . .
The Oldest Italian Cheese Store in the Country
Joe’s on Carmine
Miki
The Magic Pizza Bus
John’s on Bleecker
Best Move I Ever Make
Denino’s
He Dreams of Pizza
Tripping in Bushwick
Going Mobile
Lombardi’s
The Pizza Self-Sufficiency Center
It’s Italian for Scooter
No Pizza Box Is Safe
World’s Greatest Pizza Comedian
John’s of Elmhurst
The Greatest Thing Since . . .
The Pizza Net
Pizza Reviews
The Bronx
Brooklyn
Manhattan
Queens
Staten Island
Index
Introduction
Pizza People
Pizza Conquers the World
Totonno’s
The Founder of Slice
Wait for the Rainbow It Will Decorate the Sky
Paulie Gee
Don’t Mess with Ray’s or Famous Ray’s or . . .
The Oldest Italian Cheese Store in the Country
Joe’s on Carmine
Miki
The Magic Pizza Bus
John’s on Bleecker
Best Move I Ever Make
Denino’s
He Dreams of Pizza
Tripping in Bushwick
Going Mobile
Lombardi’s
The Pizza Self-Sufficiency Center
It’s Italian for Scooter
No Pizza Box Is Safe
World’s Greatest Pizza Comedian
John’s of Elmhurst
The Greatest Thing Since . . .
The Pizza Net
Pizza Reviews
The Bronx
Brooklyn
Manhattan
Queens
Staten Island
Index
