Who would have thought a book about pizza would start a culinary discussion which might lead to a verbal battle between two major American cities, Chicago and New York pizza lovers?
"Pizza, A Slice of Heaven" by New York Times culinary journalist, Ed Levine did well, only that. Ed Levine is Chicago's huge place pizza in casseroles raised the hair on many Midwesterners. To be on the safe side and friends get on my nerves in the Midwest, I give to eat my best pizza in Montreal, and no, I am not a Canadian but a New York displaced persons in Florida.
I have to say in the universe of the pizzas, the more the better, and there is nothing wrong with any big pizza. Call it, a pizza or casserole, a big pizza is a mouth-watering choice. Although the author says that very best American pizza in Phoenix, Arizona at pizzeria Bianco is made of Chris Bianco, New York is pizza-so far-the one with the glory and always one step ahead.
The book "pizza: A slice of heaven: the ultimate pizza Guide and companion" by Ed Levine (ASIN: 0789312050) has a list price of $24.95 and it sold in Amazon for $15.72.
Ed Levine is a radio and television. He has regularly for the New York Times' dining section contributed. His other books are: New York eats New York eats more, Tom's big dinners. He holds a blogspot in edlevineeats.com.
"Pizza: A slice of heaven" is not a book of poetry, but to a pizza lover like me it reads like poetry. Well, it is a book for entertainment, light reading and salivating because it contains delightful personal anecdotes and pizza trivia from the history of pizza pizza makers in Naples. In addition, there are a few recipes, photos and a pizza glossary at the end of the book. The author says he ate pizza for twelve months for the research.
The book is Chapter Seventeen, really charming each chapter and divided with contributions from prominent. The chapters are: the perfect pizza, pizza in Italy, old pizza, New York pizza, long Iceland pizza (my favorite), New Jersey pizza, Connecticut pizza, Philadelphia Boston D.C. and Baltimore pizza, pizza in the South and Southwest, pizza in the Midwest, California and West Coast pizza, pizza bar chain frozen Internet pizza, chefs and pizza, and planet pizza, pizza police and the keepers of the flame.
About the book is pleasant, but the chapter on long Iceland pizza, and also on eating are Nora Ephron's pizza on a first date during 1950s spectacular pieces from my biased point of view, in culinary literature.
The book is 8½ "of 8½" dimensions in soft cover. The pressure and the bone color of the pages are easy on the eyes, although some pages are green. This book would be more awesome if more color photos included.
Pizza is a cultural force and Ed Levine's book would be a wonderful gift for any pizza lover. "Pizza: A slice of heaven" is a book to enjoy anytime, anywhere.
Joy Cagil is a writer on http://www.Writing.Com/ is a site of poetry. Joy Cagil's educational background is in foreign languages and Linguistics. She is an avid reader and food lovers.
