Description

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The History and Science Behind the World's Best Pizza is a concise summary of everything you need to know about the world's very finest pizza. The history section will give you a taste of the colorful and entertaining development of pizza as it spread from ancient Rome to Naples and then around the world. The science section describes in detail each of the ingredients of the pizza making process. This will enable readers to understand and enjoy pizza even more if that is even possible. The final section reviews the best pizzerias in the world and their role in pizza becoming the world's favorite food. The author founded XtremeFoodies.com, has eaten at every World's 50 Best Restaurant since 2005 and has visited all 50 pizzerias mentioned in this book. This book is the first in a series about The History and Science Behind the World's Favorite Foods

About the Author

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Jeffrey Merrihue is the founder of XtremeFoodies and Mofilm. Mofilm provides short-form videos to big brands like Coca-Cola, Visa and PlayStation as well as The World's 50 Best Restaurants. He has eaten at all 135 restaurants that have been on the World's 50 Best lists since 2005. After 30 years living in Europe and Latin America, his wife and three kids have moved to Los Angeles to enjoy the weather, the epic Chinese and Korean food and...oh...those tacos! Also look for Jeffrey who is a judge on Iron Chef Canada. Follow him on Instagram @jeffrey_merrihue