  This "cookbook" is an massive encyclopedia of the best U.S. pizzerias and some foreign with reviews. Emphasis is given to the "Pizza Belt" which starts in Philadelphia and runs through New Jersey and extends through New York including New Haven and ends in Boston. The author relates pizza quality to dedication of the owner/pizzaiolo. Comments on chain and frozen pizza are included. Contributors such as Mario Batali weigh in on pizza with small articles. (Format: 8"x9" paperback)(ISBN 0789312050)
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