Feb. 25, 2015 – A new book focusing on pizza surveys more than 60 pizzerias in major cities to capture each region’s unique definition of the ideal pizza and provides tips, tricks, and more than 50 pizza recipes.
Feb. 25, 2015 – A new book focusing on pizza surveys more than 60 pizzerias in major cities to capture each region’s unique definition of the ideal pizza and provides tips, tricks, and more than 50 pizza recipes.
Passion for Pizza: A Journey Through Thick and Thin to Find the Pizza Elite, travelogue-cookbook by Craig Whitson and Tore Gjesteland, celebrates one of the world’s favorite foods by tracing the cultural and culinary development of pizza as it spread across the globe. The authors demonstrate there is no such thing as “the original pizza”; instead, this book captures the pizza’s essence in its various forms by offering a behind-the-scenes look at more than 60 great pizzerias in nine major cities. Interviews, profiles and colour photography evoke the personality of each pizzeria.
The book dives into every step of the process, providing practical tips for getting the most out of your ingredients, making a quality homemade sauce and preparing homemade toppings.
Craig Whitson is a restaurateur and cookbook author known as the “Grill King of Norway.” He won the Food Person of the Year award at Norway’s largest culinary festival in 2003. Tore Gjesteland, owner of the Jonas B. Gunderson restaurants, has received six gold medals in the Hospitality Service Management Association International marketing competition. Mats Widén’s photography has been published in more than 10 cookbooks, including Cognac, Calvados and Armagnac.
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