PIZZA!

A tasty overview of a popular dish.

In this history of the finger or knife-and-fork food, a bespectacled rat takes readers back in time to ancient Greece and Persia (where some say the food may have originated) and then forward to 19th-century Naples and a chef named Raffaele Esposito, who “was famous for making the best pizza in Naples.” Pizzoli notes that King Umberto and Queen Margherita heard about the pizza on a visit to Naples and that, according to lore, the queen requested it—an image of Esposito riding a horse with pizza boxes tied to it offers a whimsical depiction of what Pizzoli dubs “the first pizza delivery.” Italian immigration to the United States in the late 19th and early 20th centuries and the return of U.S. soldiers from Italy after World War II contributed to the widespread demand for the pies. Not content with the typical recipes, chefs all over the world have added toppings ranging from peas (Brazil) to fish (Russia) to coconuts (Costa Rica) to mayo jaga (Japan). The simple recipe for toaster oven–style minipizzas at the end of the book is child-friendly, starting with English muffins and adding mozzarella and tomatoes. Flavoring the concise yet fun narrative is the deliciously inspired palette dominated by red, green, and white that evokes both the Italian flag and pizza itself. (This book was reviewed digitally.)

Budding cooks, dedicated eaters, and culinary historians will relish the presentation.