The smell of a pie baking in the kitchen immediately conjures up feelings of comfort, nostalgia, and love. Michele Stuart vividly remembers standing at her grandmother’s apron hem as a child, as she fine-tuned (and improved!) family recipes that had been passed down for generations. Eventually, Stuart’s lifelong passion for pie-making inspired her to open what would become the world-famous shop Michele’s Pies.

The smell of a pie baking in the kitchen immediately conjures up feelings of comfort, nostalgia, and love. Michele Stuart vividly remembers standing at her grandmother’s apron hem as a child, as she fine-tuned (and improved!) family recipes that had been passed down for generations. Eventually, Stuart’s lifelong passion for pie-making inspired her to open what would become the world-famous shop Michele’s Pies.

Baking bread is mysterious enough. But creating truly great pizza--the transformation of next to nothing into something extraordinary--is downright alchemical. It is for no small reason that there are distinct words in Italian for those disciples of these mystic arts who bake pizza and focaccia, pizzaiolo and focacciaiolo. Peter Reinhart, he who gave us Brother Juniper's Bread Book and the multi-award winning The Bread Baker's Apprentice, takes the reader of American Pie: My Search for the Perfect Pizza right into the heart of the matter.

Pie-Crust Tray, Tommy heads to the new Art of the America's wing at the Museum of Fine Arts in Boston to meet with the department's chair, Elliot Davis, and talk about the Chippendale and Federalist-style pie-crust tables they have in their collection. Back in the shop, Tommy and his guest, fellow woodworker Eli Cleveland, use the lessons from the MFA to demystify the turning and carving techniques needed to make a pie-crust tray.

Pie-Crust Tray, Tommy heads to the new Art of the America's wing at the Museum of Fine Arts in Boston to meet with the department's chair, Elliot Davis, and talk about the Chippendale and Federalist-style pie-crust tables they have in their collection. Back in the shop, Tommy and his guest, fellow woodworker Eli Cleveland, use the lessons from the MFA to demystify the turning and carving techniques needed to make a pie-crust tray.

Pie-Crust Tray, Tommy heads to the new Art of the Americas wing at the Museum of Fine Arts in Boston to meet with the departments chair, Elliot Davis, and talk about the Chippendale and Federalist-style pie-crust tables they have in their collection. Back in the shop, Tommy and his guest, fellow woodworker Eli Cleveland, use the lessons from the MFA to demystify the turning and carving techniques needed to make a pie-crust tray.

Baking bread is mysterious enough. But creating truly great pizza--the transformation of next to nothing into something extraordinary--is downright alchemical. It is for no small reason that there are distinct words in Italian for those disciples of these mystic arts who bake pizza and focaccia, pizzaiolo and focacciaiolo. Peter Reinhart, he who gave us Brother Juniper's Bread Book and the multi-award winning The Bread Baker's Apprentice, takes the reader of American Pie: My Search for the Perfect Pizza right into the heart of the matter.