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Pizza: A Slice of Heaven: The Ultimate Pizza Guide and Companion Paperback – April 20, 2010

by Ed Levine (Author)

4.2 26 ratings

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Celebrates one of our most beloved, ubiquitous, and debate-stirring foods. Pizza is the most popular food in the world, and everywhere in America you can find it. American’s consume 33 billion dollars worth of pizza annually from approximately 63,873 pizzerias. Levine and some of America's best writers and cartoonists set out to answer every cosmic question involving this beloved food: Is Chicago pizza really more of a casserole? What makes New York pizza so good? What and where is the Pizza Belt? Is there such a thing as a good frozen pizza? All these questions and more will be answered by Levine and Calvin Trillin, Ruth Reichl, Roy Blount, Jr., Arthur Schwartz, Mario Batali, Jeffrey Steingarten, and Eric Asimov, among others, who tackle the profound questions and never-ending debates that invariably arise whenever the subject of pizza is brought up in polite company.

About the Author

Author, radio and television personality Ed Levine is a regular contributor to the New York Times.

Print length

320 pages
Language

English
Publisher

Rizzoli Universe Promotional Books
Publication date

April 20, 2010
Dimensions

8.02 x 0.98 x 8.96 inches
ISBN-10

0789320460
ISBN-13

978-0789320469
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Product details

Publisher ‏ : ‎ Rizzoli Universe Promotional Books (April 20, 2010)
Language ‏ : ‎ English
Paperback ‏ : ‎ 320 pages
ISBN-10 ‏ : ‎ 0789320460
ISBN-13 ‏ : ‎ 978-0789320469
Item Weight ‏ : ‎ 1.57 pounds
Dimensions ‏ : ‎ 8.02 x 0.98 x 8.96 inches

Best Sellers Rank: #5,092,816 in Books (See Top 100 in Books)
- #886 in Pizza Baking

Customer Reviews:
4.2 26 ratings

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About the author

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Ed Levine

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Ed Levine is the founder (his employees affectionately call him the overlord) of Serious Eats, as well as creator and host of the Serious Eats podcast, Special Sauce. In 2016, Ed was inducted into the James Beard Foundation’s Who’s Who of Food & Beverage in America.

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4.2 out of 5

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Texas66

Fanpizzatastic

Reviewed in the United States on February 24, 2005

Verified Purchase

The best book on pizza pie that I have read. And to think that I missed eating a pie at Chris Bianco's when lived in Scottsdale.

Casserole in Chicago, right on. Frozen pizza is ca ca, how true.

Too bad that Ed missed Frank and Angie's in Austin, a place that I rate at three pies.

QUIK AG

Georgetown, Texas

8 people found this helpful

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David Ivey

Chicago reviewers are too harsh

Reviewed in the United States on February 12, 2012

Verified Purchase

I understand the Chicago reviewers ire. When a New Yorker calls their style of pizza nothing but a casserole he is going to get slammed. After all, why be a jerk? However, I don't think Levine's opinion on deep dish pizza makes it a 1 star book. Levine doesn't even mention my favorite style of pizza, but I'm not taking it personally. Ok, maybe a little -- I deducted 1 star.

This book is the opinion of a New Yorker who advocates for pizza from his perspective, and the book really is a wealth of information. If you want info on the East Coast styles of pizza or the artisan style of pizza (like Pizzeria Bianco in Arizona) then Levine's book, and also Reinhart's American Pie: My Search for the Perfect Pizza , are both two of the best you can buy (Reinhart is also a NYer). Both books are very thorough, the authors are quite knowledgeable, and most importantly the authors can write in a very engaging style that keeps you turning pages.

Now, if we could only get a writer that will to preach the value of California style pizza. No, not the stuff with goat cheese and salmon, but the original style -- Straw Hat, Shakey's, and Round Table. It might be commercial pizza, but it is the pizza I grew up eating, and I love that thin crust with layers of flakiness and a small amount of puffiness, and all topped with a good variety of toppings. New Yorkers can have their cheese pizza, and New Haven can have their clam pizza, and Providence can have its grilled chicken pizza, but I want pepperoni or a good combination pizza from Shakey's. I've been living on the East Coast for the last 15 years, and I sooo look forward to visits back home where I can get a decent pizza.

2 people found this helpful

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Teevee Barbela

Five Stars

Reviewed in the United States on June 29, 2014

great

Reviewed in the United States on August 24, 2005

Verified Purchase

In all this debate as to what is pizza and what constitutes good pizza, let me suggest that pizza purists recognize that their pizza establishment does not employ gimicks to sell their product; just plain pizza.

Let me mention a place that NEVER served by the slice; NEVER had a special or coupon; NEVER offered delivery; DOES NOT serve anything except pizza - no salads; no pasta; no calzones; HAS only a limited number of toppings; and customers must stand in the cold or rain for an hour to get into the place, and then another 1/2 hour for their pie.

More is not better. I know of a place that serves pizza with toppings that make it about 3" high - nah! I heard of a place that advertises "Mexican pizza" which is nothing more than a tortilla with tomato sauce on it. Although the Chicago Cassarole dish can be tasty, it is still debatable as to whether it (or the Mexican pizza) can be justifiably called "pizza."

2 people found this helpful

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A PIZZA LOVER'S DREAM!!!

Reviewed in the United States on March 1, 2005

Have you ever visited a city on vacation and wanted to know where to find the very best pizza? Well look no further than this well-written and comprehenisive guide to America's favorite food...Pizza! Food Writer Ed Levine who has had a lifelong love affair with Pizza provides the info in this outstanding book that comes in the year when Lombardi's in New York celebrates its 100th anniversary as the first licensed pizzeria.

Levine spent over a year touring over 200 pizzerias in 20 states, Canada, and Pizza's native home of Naples, Italy and sampled thousands of slices to provide the necessary ammo for this ambitious book. But not only that, Levine consulted with the food writers in the various cities he visited with many contributing essays on pizza for the book. Levine visited the mom & pop pizzerias as well as the major chains. Levine doesn't try to hid his disdain for the big chains noting that, "It kills me when people say Pizza Hut's great." He has similar dislike for frozen pizza, even the new, gourmet rising crust pizzas don't grab accolades from him.

But more than that Levine reveals how passionate people are about good pizza and how people can vividly recall their favorite pizza joints even if they are no longer around. He guesses that perhaps only 1,000 pizzerias out of 63,000 serve something better than mediocre, a sobering thought to those of us who truly love a good pizza.

Clearly Levine favors Northeastern part of the country due to their long Italian heritage but Levine has found many good pizzas in the south and west as well such as Pizzeria Bianco in Phoenix. Perhaps Levine's biggest excitement comes not with the the pizzerias that have been around for generations, but with many of the new stores with chefs who adopt old ways such as wood burning stone ovens for the perfect crust.

Just a fun and fascinating book and indispensable for any pizza lover.

17 people found this helpful

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