Somehow I think this speaks for itself. If you're going to make pizza, you might as well do it big time. There's classic pepperoni, the rabe and tuna, a pickled pork and sauerkraut up front, which turned out fabulous, and others included coppa which I found at the back of the cave, asparagus and a slew of other vegs. Arranging them all first this way made it easier to load and unload in the oven and take down the block to a party. There's still more, anyone free tonight?
Food Historian at the University of the Pacific.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soup: Recipes, Techniques, Obsession is in print from University of Illinois Press!