Pizza in New Haven is the culmination of over 140 years of Italian cultural and culinary influence in this storied Yankee industrial city. Caplan captures a legendary but forgotten past showcasing the toils of immigration and factory work and the bonds created through preparing family recipes. The book opens readers' appetites to one of the earliest and most influential pizza making cities in the country and how these hardworking families built a culinary industry around their shared passion for their native comfort food. The same coal that supplied the world with New Haven's factory fare cooked the delectable pizza that fed mill workers, produce farmers, politicians, college students and townies of every color, creed and carriage alike. New Haven's historic pizzerias dominate the city's food landscape and attract hungry and curious visitors from around the globe looking to satisfy their quest for what is unequivocally the greatest food to ever be made.

A comprehensive guide to making pizza, covering nine different regional styles--including Neapolitan, Roman, Chicago, and Californian--from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so many fabulous types of pie, why commit to just one style? The Pizza Bible is a complete master class in making delicious, perfect, pizzeria-style pizza at home, with more than seventy-five recipes covering every style you know and love, as well as those you’ve yet to fall in love with. Pizzaiolo and twelve-time world pizza champion Tony Gemignani shares all his insider secrets for making amazing pizza in home kitchens. With The Pizza Bible, you’ll learn the ins and outs of starters, making dough, assembly, toppings, and baking, how to rig your home oven to make pizza like the pros, and all the tips and tricks that elevate home pizza-making into a craft.

There are few things that Chicagoans feel more passionately about than pizza. Most have strong opinions about whether thin crust or deep-dish takes the crown, which ingredients are essential, and who makes the best pie in town. And in Chicago, there are as many destinations for pizza as there are individual preferences. Each of the city's seventy-seven neighborhoods is home to numerous go-to spots, featuring many styles and specialties. With so many pizzerias, it would seem impossible to determine the best of the best. Enter renowned Chicago-based food journalist Steve Dolinsky! In Pizza City, USA: 101 Reasons Why Chicago Is America's Greatest Pizza Town, Dolinsky embarks on a pizza quest, methodically testing more than a hundred different pizzas in Chicagoland. Zestfully written and thoroughly researched, Pizza City, USA is a hunger–inducing testament to Dolinsky's passion for great, unpretentious food. This user-friendly guide is smartly organized by location, and by the varieties served by the city's proud pizzaioli–including thin, artisan, Neapolitan, deep-dish and pan, stuffed, Sicilian, Roman, and Detroit-style, as well as by-the-slice. Pizza City also includes Dolinsky's "Top 5 Pizzas" in several categories, a glossary of Chicago pizza terms, and maps and photos to steer devoted foodies and newcomers alike.

Finding someone who is not legendary in New Haven is nearly as hard as knowing how to pronounce the local dialect. In its earliest period there appeared epic characters like John Davenport, the town's founder; Roger Sherman, the city's first mayor and only signer of the four major US papers; and Benedict Arnold, patriot and famed traitor. The growing city emerged as a place of innovation and industry with people like Eli Whitney, inventor of the cotton gin; Noah Webster, author of the first American English dictionary; Charles Goodyear, inventor of vulcanized rubber; and William Lanson, a distinguished African American contractor in the early 19th century. As the seat of Yale University and other major institutions, New Haven's men and women continue to make a name for themselves. These legends include Yoshi and Bun Lai, mother and son restaurateurs who create sustainable sushi; Doris Townsend, historian and author; Frank Pepe's Pizzeria Napoletana, begun in 1925; and Louis Lunch, birthplace of the hamburger. Legendary Locals of New Haven opens the doors to the city's rich history and its continuing legacy as a cultural center.

This book tells the story of how this beloved food became the apple of our collective eye-or, perhaps more precisely, the pepperoni of our pie. Pizza journalist Liz Barrett explores how it is that pizza came to and conquered North America and how it evolved into different forms across the continent. Each chapter investigates a different pie: Chicago's famous deep-dish, New Haven's white clam pie, California's health-conscious varieties, New York's Sicilian and Neapolitan, the various styles that have emerged in the Midwest, and many others. The components of each pie-crust, sauce, spices, and much more-are dissected and celebrated, and recipes from top pizzerias provide readers with the opportunity to make and sample the pies themselves.

In her richly textured chronicle, Joanna Kelly delivers a historic account of Frank Pepe and the pizza-centric street he made famous in New Haven, Connecticut. In this celebration of the life of America’s pizza pioneer, she shares the rags to riches story of Frank Pepe, an illiterate immigrant from the Amalfi Coast in Italy. Using his mother’s recipes, Pepe made his first pizza without mozzarella and called it tomato pie. In 1925, Pepe began selling his pies from a push cart on the streets of New Haven. In 1937, he mastered his culinary destiny when he opened Frank Pepe Pizzeria Napoletana on historic Wooster Street. The first pizzeria in Connecticut and one of the first in the United States, the award-winning Frank Pepe Pizzeria Napoletana has expanded into ten restaurants, from New York to Rhode Island.

Celebrating the Vibrant Local Food Culture of Connecticut’s Culinary Capital—With More Than 50 Recipes from Over 30 Top Restaurants Net proceeds from the sale of this book benefit The Connecticut Mental Health Center Foundation (cmhcfoundation.org), which helps people with serious mental illness and addictions live healthy, safe, and meaningful lives in the Greater New Haven community. The CMHC Foundation believes that access to wholesome fresh food that tastes delicious and is well prepared is crucial to the health and well-being of everyone.