When this Nashville food reviewer got PMQ Magazine's Liz Barrett's book Pizza: A Slice of American History she expected a cookbook, but got something more satisfying.
Chris Chamberlain of nashvillescene.com, found a highly entertaining historical and sociological survey of pizzas around the world with a few recipes tossed in. (Pun intended.)
Barrett is an editor-at-large at PMQ Pizza Magazine, the premier trade publication of the niche industry, so she knows of which she writes. In addition to the standard Neopolitan, New York, Chicago and Sicilian styles that I already knew about, Barrett introduced me to more exotic and obscure variations such as New Haven, White Clam, St. Louis, Montanara and Vesuvio styles. Montanara deep-fries a Neapolitan crust before adding toppings.
