Edit ModuleShow Tags

New book by PMQ’s Liz Barrett spotlights the wonderful world of pizza

“Pizza: A Slice of American History” is a fun, breezy read.



PMQ Editor-at-large Liz Barrett Foster and Media Producer Daniel Perea peruse Liz's new book "Pizza: A Slice of American History" while filming for Pizza 360.

 

When Liz Barrett passed the torch as PMQ’s editor-in-chief to me back in 2012, I knew I had some pretty big shoes to fill. That’s because Liz has huge feet. We’re talking humongous here. You could paddle across the English Channel in one of her sneakers. The Japanese army brought her in once to fight Godzilla—she just stepped on him, mission accomplished.

OK, OK, that’s not true. Liz has perfectly normal—you might even say dainty—feet. I’m just teasing her because, frankly, I’m jealous. Liz, who, lucky for me, has stayed on at PMQ as our editor at large, has fulfilled every writer’s dream—she has authored a book, a book that has been published, a wonderful, beautiful book about one of her great passions in life: pizza, of course.

Pizza: A Slice of American History, now available in bookstores nationwide and online at sites like Amazon.com and BarnesandNoble.com, is a fun, breezy, easy read that’ll pull you right in and won’t let you go. It’s loaded with great anecdotes, pictures, recipes and Q&As, plus a pizza-themed movie quiz that was a lot harder than I thought it would be.

You’ll learn how Ike Sewell, a former liquor peddler from Texas, partnered with an Italian restaurateur named Ric Riccardo to introduce deep-dish pizza to Chicago—and then struggled to keep their pizzeria afloat because most folks didn’t think deep-dish was real pizza. (That pizzeria, by the way, was called Pizzeria Uno. You may have heard of it.)

You’ll learn how to make Detroit-, St. Louis- and New Haven-style pizzas, and you’ll discover other regional styles you may have never heard of, from the Colorado-Style Mountain Pie to a Navajo pizza made with crispy frybread for a crust, not to mention a Middle Eastern blend of spices known as za’atar that lends a taste of ancient Egypt to your pizza recipes. You’ll also meet some of the industry’s great characters, such as Jesse Ryan (a.k.a. the #1 Mellow Mushroom Super Fan), and its movers and shakers, such as Adam Kuban, founder of the Slice blog at SeriousEats.com, and PMQ publisher Steve Green.

In short, anyone who cares deeply about pizza—and anyone who simply loves eating it—will enjoy Pizza: A Slice of American History. Liz will be touring the country this fall to promote the book and may be coming to your city soon. If you want to talk to her about signing copies at your restaurant, contact her through www.writtenbyliz.com, where you can find additional information and her October (National Pizza Month) blog tour schedule. At the very least, buy your own copy, take it home and read it. It will remind you of why you got into the pizza business in the first place and just how lucky you are to make a living at it.

It really is a terrific read, and I highly recommend it. And I’m not just saying that because Liz could crush me like a bug with her huge feet. No, seriously, her feet aren’t that big! Not quite!

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Product Spotlight - April 2019

PMQ brings you the brightest ideas around for April 2019

SmartMarket: 5 ways DoorDash drives sales to your business

Pizza Sports Make a Splash on ESPN3

As ESPN3 brings U.S. Pizza Team events to a national audience, pizza sports can raise your restaurant’s profile and help you boost your sales and profits.

Danger, Will Robinson? As Robotics Improve, How Will They Affect the Pizza Biz?

Food bots can already make pretty good pies. And as they get smarter and cheaper, they could reinvent the pizza business.

Chef's Corner: Anthony Spina-O4W Pizza

Inspired by his own grandmother, this New Jersey pizzaiolo has brought classic Grandma-style pies to the ATL.

How to Build a Private-Label Food Business

It all starts with a high-quality product and extensive market research, says Lenny Rago of Panino’s Pizza.

Pizza Sports are Here to Stay, and Competitors Are Set to Become Stars

Tips for gaining a competitive edge in this year's acrobatic events, broadcast on ESPN3!

How to Par-Bake Crusts in an Air Impingement Oven

Follow Tom Lehmann's five-step method to prevent the development of pita-like pockets in your crusts.

Tyson Smokehouse Pizza - Recipe of the Month

Bonici Mesquite Pepperoni and Bakin' Bacon top off this spicy pie from Tyson Foodservice.

Old Forge-Style Pizza is a Cut Above

As the self-proclaimed pizza capital of the world, Old Forge, Pennsylvania has a style—and a sense of community—that’s all its own.
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags