About this ebook
“The authors showcase their passion for pizza in this intimate, behind the scenes tale about great artisanal pizza makers in Italy and America.” —Jonathan Goldsmith, owner, Spacca Napoli
Passion for Pizza celebrates the people, personalities, and stories behind one of the world’s favorite foods. Not only a cookbook and a history book, it is also a tribute to the people and places that makes this dish a global favorite. It is a beautifully illustrated volume by a team of award-winning authors, photographers, and designers who diligently followed the smell of great pizza to wherever it led them. Passion for Pizza begins in Italy, introducing readers to pizzaioli in places such as Naples, Rome, and Palermo. Next up is the pizza of New York, Chicago, and California, where it’s as essential as baseball and mom’s apple pie. The authors visit the people who produce the cheeses, tomatoes, flour, and other ingredients used in pizza making, showing the global reach of locally sourced foods. This exuberant tour guide digs deep into pizza culture with interviews of oven-makers, consultants, professors, acrobats, and journalists.
With more than fifty easy-to-follow recipes for individual pizzas and crusts, over forty pizzeria profiles, and twenty profiles of the people behind the pizza, this book inspires home cooks and aficionados alike.
“Passion for Pizza reaches deep into the heart and soul of pizza makers from around the world. One of the finest, most groundbreaking books ever written about pizza and its industry.” —Tony Gemignani, author of The Pizza Bible
“Can there be too much pizza? Or books about it? No and no. New on the pizza front is the gorgeously photographed Passion for Pizza.” —The Sacramento Bee
Passion for Pizza celebrates the people, personalities, and stories behind one of the world’s favorite foods. Not only a cookbook and a history book, it is also a tribute to the people and places that makes this dish a global favorite. It is a beautifully illustrated volume by a team of award-winning authors, photographers, and designers who diligently followed the smell of great pizza to wherever it led them. Passion for Pizza begins in Italy, introducing readers to pizzaioli in places such as Naples, Rome, and Palermo. Next up is the pizza of New York, Chicago, and California, where it’s as essential as baseball and mom’s apple pie. The authors visit the people who produce the cheeses, tomatoes, flour, and other ingredients used in pizza making, showing the global reach of locally sourced foods. This exuberant tour guide digs deep into pizza culture with interviews of oven-makers, consultants, professors, acrobats, and journalists.
With more than fifty easy-to-follow recipes for individual pizzas and crusts, over forty pizzeria profiles, and twenty profiles of the people behind the pizza, this book inspires home cooks and aficionados alike.
“Passion for Pizza reaches deep into the heart and soul of pizza makers from around the world. One of the finest, most groundbreaking books ever written about pizza and its industry.” —Tony Gemignani, author of The Pizza Bible
“Can there be too much pizza? Or books about it? No and no. New on the pizza front is the gorgeously photographed Passion for Pizza.” —The Sacramento Bee
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About the author
Craig Whitson is a restaurateur and cookbook author. He is known as the Grill King of Norway, and has lived there since moving from his native Oklahoma in 1980. He won the award for "Food Person" of the year at Norway's largest culinary festival in 2003.
Tore Gjesteland is the owner of the Jonas B. Gunderson restaurants, and has received a total of six gold medals in the Hospitality Service Management Association International (HSMAI) marketing competition.
Mats Widen’s photography has been published in more than 10 cookbooks. Mats did the photography for Cognac, Calvados and Armagnac, which was a winner of a Gourmand World Cookbook Award in 2001, and was also a prize winner in Norway for best photo and design.
Kenneth Hansen was the designer for Cognac, Calvados and Armagnac as well as several other titles with the Bølgen & Moi team. He also operates his own company Blaane Guiding Great Brands AS, where he serves as the Senior Creative Director/Art Director.
Tore Gjesteland is the owner of the Jonas B. Gunderson restaurants, and has received a total of six gold medals in the Hospitality Service Management Association International (HSMAI) marketing competition.
Mats Widen’s photography has been published in more than 10 cookbooks. Mats did the photography for Cognac, Calvados and Armagnac, which was a winner of a Gourmand World Cookbook Award in 2001, and was also a prize winner in Norway for best photo and design.
Kenneth Hansen was the designer for Cognac, Calvados and Armagnac as well as several other titles with the Bølgen & Moi team. He also operates his own company Blaane Guiding Great Brands AS, where he serves as the Senior Creative Director/Art Director.
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