The United States of Pizza is filled with delicious recipes from across the country, paired with mouth-watering imagery that makes you want to tear out the sheet of paper and eat it itself! Priebe scoured the countryside for the most inventive and delicious pies, including a white bean puree, asparagus, and Parmesan pie from Seattle’s “Serious Pie”, a squash blossom and burrata selection from Los Angeles’ “Pizzeria Mozza”, a red onion, rosemary, and pistachio pie from the legendary “Pizzeria Bianco” in Phoenix, along with an exceptional crawfish étouffé pizza from none other than the “Louisiana Pizza Kitchen”. You will even find blueprints for every dough type imaginable, from Sicilian and sourdough to New York and gluten-free, plus a range of adaptable sauces and an address book for each pizzeria featured within.
WE LOVE PIZZA! Seriously. If you don't love pizza, this book is sure to convince you to try a pie close to home. You can pre-order a copy of the United States of Pizza here. In the meantime, we suggest you go out and buy yourself a pizza stone because you will want to start cooking out as soon as you open this book. We can't wait to conquer each one in our tiny New York kitchen! Share your love for pizza in the comments below and don't forget to follow us on Twitter, Instagram, Pinterest and Facebook!
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ABOUT CHEF PRIEBE: Craig Priebe is the private Executive Chef for the distinguished Chicago investment firm, Henry Crown & Company, serving revered American business leader and renowned philanthropist, Lester Crown, and his guests, which have included Barack Obama, Rahm Emanuel, Al Gore, Elie Wiesel, Chicago’s Lyric Opera and many others. With 35 years’ experience, Craig Priebe developed, owned and operated C. K.’s Wood Grilled Pizza, gaining four first place International Restaurant Awards and remaining on the nation’s top 100 restaurants list for more than five years. The Atlanta Journal Constitution listed Chef Priebe’s former restaurant on the city’s annual “Top 50 Restaurants” list.