Pizza is a $35 billion a year business, and nowhere is it taken more seriously than New York City. Journalist Peter Genovese surveys the cityas pizza sceneathe food, the business, the cultureaby profiling pizza landmarks and personalities and rating pizzerias in all five boroughs. In this funny, fascinating book, Genovese explores the bloggers who write about New York pizza, the obsessive city dwellers who collect and analyze the delivery boxes, Mark Belloas school where students spend a day making pies from scratch, and Scott Wieneras pizza bus tours. Along the way, readers learn the history of legendary Totonnoas on Coney Island (Zagatas number-one pizzeria for 2012), along with behind-the-scenes stories about Johnas on Bleecker Street, Joeas on Carmine, Lombardias, Paulie Geeas, Motorino, and more than a dozen other favorite spots and their owners. Throughout these profiles, Genovese presents a brief history of how pizza came to the city in 1905 and developed into a major attraction in Little Italy, a neighborhood that became a training ground for many of the cityas best-loved pizzerias. Enjoyable facts and figures abound. Did you know that Americans put 250 million pounds of pepperoni on their pies every year? Or that Dominoas has more outlets per capita in Iceland than in any other country? Beyond the stories and tidbits, Genovese provides detailed, borough-by-borough reviews of 250 pizzerias, from simple aslice shopsa with scant atmosphere to gourmet pizzerias, including shops that use organic ingredients and experiment with new variations of crusts and toppings. Complemented by hundreds of current and never-before-seen archival photos, the book gives the humble slice its proper due and will leave readers overwhelmed by a sudden desire for New York pizza.The Ultimate Guide to New Yorka#39;s Favorite Food Peter Genovese. FACT: ... pizza oleLiverg LVbSl/LYQ Woe. bookkeeping and takes the 150-question licensed tour guide test. ... The Daily News sends a photographer to his first official tour.
|Publisher||:||Rutgers University Press - 2013-05-13|