Pizza News, February 2005
(Volume VI No. 2) (ISSN: 1533-3795)
"Pizza on Earth, Good Will to All!"
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############################################################## http://www.pizzatherapy.com/pizzabooks.htm Also any online book in the universe! ############################################################## Contents 1. What's New: A New Book, Pizza: A Slice of Heaven! 2. What's New Two: An Old Book for Free: "As A Man Thinketh!" 3. Pete's Story: Mama's On Motor, Culver City, California 4. King Arthur's High Gluten: Tom Tells Us Get A 5lb. Bag! 5. Appeal for A Peel!
1. What's New: A New Book, Pizza: A Slice of Heaven! Our friend Coye Jones, of Homemade Pizza Gourmet fame, (http://www.frontier.net/~cmptj/pizza.htm), emailed us recently, telling us he had purchased Ed Levine's new book, Pizza: A Slice of Heaven! He also mentioned pizzatherapy.com was "referenced on page 281!" We immediately purchased a copy and we are glad we did. Subtitled "The Ultimate Guide and Companion", this volume lives up to its name. Levine claims to have consumed roughly "a thousand slices" in twelve months, in twenty states including Canada and Italy to complete the book. He reviews pizzerias across the Pizza Universe. This guy did his homework! It is all here: the pizzas of New Haven (Pepe's Sally's and Modern!), New York, Boston, Chicago, The Mid West, The South, The Southwest, The West Coast and South American Pizza. (He even picks our favorite Hawaiian Pizzeria: Antonio's!) He takes a stab at Bar Pizza, Frozen Pizza, Chain Pizza and Internet Pizza! Levine is wise enough to enlist the assistance of such luminaries as Chefs Mario Batali and Peter Reinhart (American Pie: My Search for the Perfect Pizza), Nora Ehron and many others! In some ways this book is a collaborative effort full of Pizza Tales and reviews, however, Levine pulls it altogether in the end. We recommend Pizza: A Slice of Heaven! without hesitation or reservation! This is a wonderful book for anyone who ever sat down and enjoyed a pizza. Don't expect Levine, to sugar coat any of his reviews or recommendations. The book is totally opinionated and therein lies it's charm. Levine is already braced for controversy and asks readers to contact him with additional suggestions for future editions of Pizza: A Slice of Heaven! For now, we will savor
Pizza: A Slice of Heaven!,
for we have found,
"Pizza on Earth..." Pizza:
2. What's New Two: An Old Book for Free: "As A Man Thinketh!" I was discussing with my friend, important
books we have read. My friend mentioned an old book by James Allen,
As luck would have it, shortly after reading the book, I was offered redistribution rights for this book. I purchased the rights and am pleased to offer this book for free to all reader's of "Pizza News". Maybe it was not luck. Feel free to give away this book to anyone you think may be interested. You need Adobe Acrobat Reader (It is free), to read the book. You can get, "As A Man Thinketh!" and Adobe Acrobat at (for free) this link: http://www.pizzatherapy.com/thinketh Please let us know what you think. Each copy contains links back to pizzatherapy.com, so each copy you give away, will help promote pizzatherapy.com!
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3. Pete's Story: Mama's On Motor, Culver City, California Pete writes: Nice to meet other dedicated pizz-a-holics! Southern California craze - garlic and fresh basil (health and taste) Poker night with the boys - garlic and pineapple (the sweet is decadent)
Pre-bake this crust a few minutes
and it will balloon up. No need to rise. Thanks, Pete!
4. King Arthur's High Gluten: Tom Tells Us Get A 5lb. Bag! Tom Writes: Our Response: Thanks Tom. For more information on King Arthur Flour call: 1-877-KA FLOUR (1-877-523-5687)
############################################################## http://www.pizzatherapy.com/pizzabooks.htm Also any online book in the universe! ##############################################################
5. Appeal for A Peel! Al Writes: Could you please tell me exactly what a 'peel' is? I've
never heard this term before. A peel also known as a pizza paddle is is a flat tool
with a handle. You use the peel to put the pizza onto a pizza stone
(or brick oven) and to take it out. You can build
your pizza right on a pizza peel, dusted
liberally with corn meal.
That's it for this issue of "Pizza News!" Sincerely,
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