{"product_id":"we-the-pizza-slangin-pies-and-savin-lives","title":"We the Pizza: Slangin' Pies and Savin' Lives","description":"\n\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Poignant stories and 65 insanely delicious recipes for award-winning pizza, wings, and more from Down North, the mission-driven Philadelphia pizzeria owned and operated exclusively by formerly incarcerated people. Philly born-and-bred entrepreneur Muhammad Abdul-Hadi found his true north when he opened Down North Pizza, an award-winning pizza joint that aims to reduce recidivism rates in North Philly. The restaurant was an instant hit, with people lining the blocks on its opening day in 2021 to get their hands on its fluffy on the inside, crispy on the outside Detroit-style pies. Untitled Pizza Cookbook tells the Down North story about how the restaurant fulfills its mission to educate, serve dope food, and offer second chances for the formerly incarcerated. We the Pizza features more than 65 recipes for pizza, wings, fries, drinks, and shakes-plus lots of vegan options-from the hands and minds behind the mission. In addition to photos of the craveable food from the restaurant, the book also provides detailed historical information about incarceration in the United States, with profiles of seven employees who share their story and their second-chance experience. It even features exclusive collaborative recipes from high-profile chefs like Marc Vetri and Marcus Samuelsson. Untitled Pizza Cookbook is a testament to the power of all people to rise above their circumstances. Ultimately, it reveals the power of pizza itself\"--\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eMuhammad Abdul-Hadi \u003c\/b\u003eis the founder and owner of Down North Pizza, the mission-driven restaurant in North Philadelphia that exclusively hires formerly incarcerated individuals. Down North Pizza is the culmination of Abdul-Hadi's thirteen-year vision and is a concept that has long been ingrained in him; through Down North and the Down North Foundation, he is able to impact to the economic realities of underserved communities through excellent food and uplifiting endeavors. Abdul-Hadi has won the James Beard Foundation's leadership award, and he and the Down North team have been featured in the \n\u003ci\u003eNew York Times, The Washington Post, Bon Appetit Magazine, \u003c\/i\u003ethe \n\u003ci\u003eToday Show, Eater, First We Feast, \u003c\/i\u003eand more.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\" \n\u003ci\u003eWe the Pizza\u003c\/i\u003e speaks to the power of Black communities to build successful businesses for the next generation. Through his trailblazing cookbook, Muhammad Abdul-Hadi brings an essential and valuable contribution to a troubled prison system. As he aims at reducing recidivism rates among the formerly incarcerated, this visionary leader serves up fantastic square pies with a side of African American history and advocacy. \n\u003ci\u003eWe the Pizza\u003c\/i\u003e gives voice to the new wave of social entrepreneurs honoring the resilience and strength of our ancestors by embracing our foodways while pushing them forward.\" \n\u003cb\u003e--Tonti Tipton-Martin, James Beard Award-winning author of \u003ci\u003eJubilee: Recipes from Two Centuries of African American Cooking\u003c\/i\u003e and \u003ci\u003eJuke Joints, Jazz Clubs, and Juice: Cocktails from Two Centuries of African American Cookbooks\u003c\/i\u003e\u003c\/b\u003e\n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eWe The Pizza\u003c\/i\u003e is a master class in flavor and purpose, blending culinary creativity with powerful storytelling to uplift the community. This is more than a collection of recipes; it's a blueprint for using food as a force for good.\" \n\u003cb\u003e--Jon Gray, CEO and cofounder of Ghetto Gastro\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"In a very crowded pizza book universe, just when it seemed there was nothing new to be said on the subject, I was thrilled and delighted to discover Muhammad Abdul-Hadi's \n\u003ci\u003eWe the Pizza\u003c\/i\u003e. This book reaffirms my hope that the realm of visionary, inventive, and staggeringly great pizzas will continue to expand with delicious ferment, while also proving that pizza is indeed the perfect vehicle for and metaphor of transformation, not only of ingredients but of people's souls. This book is the story of that transformation.\" \n\u003cb\u003e--Peter Reinhart, author of \u003ci\u003ePizza Quest: My Never-Ending Search for the Perfect Pizza\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\" \n\u003ci\u003eWe the Pizza\u003c\/i\u003e is a brilliant depiction of all things that inspire my career and love of food--a source of community, culture, and power. Muhammad has brilliantly captured all of the above and then some.\" \n\u003cb\u003e--Stephen Satterfield, award-winning food writer, founder of Whetstone media, and host of Netflix's \u003ci\u003eHigh on the Hog\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReading Line\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tAward-winning pizza (and more) + stories of second chances from Philadelphia's Down North Pizza\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eKnock-out recipes for award-winning, Philadelphia-style pizzas, wings, shakes, and more, from Down North, the pizzeria owned and operated exclusively by formerly incarcerated people, featuring poignant stories from its employees.\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eA \u003ci\u003ePUBLISHERS WEEKLY \u003c\/i\u003eBEST COOKBOOK OF THE YEAR\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003eCreated and launched by Philly born-and-bred entrepreneur Muhammad Abdul-Hadi, the mission of Down North Pizza is to reduce recidivism rates in North Philly and serve up the most insanely delicious food while doing it. \n\u003cp\u003e\u003c\/p\u003e\n\u003ci\u003eWe the Pizza\u003c\/i\u003e tells the Down North story about how the restaurant fulfills its mission to educate and support the formerly incarcerated while serving dope food. A testament to survival and second chances, this cookbook offers recipes for the tender, crispy-edged, square-cut, sauce-on-top pies that are Down North's signature dish; a whole chapter is devoted to vegetarian and vegan pizzas like \n\u003cb\u003eNo Better Love\u003c\/b\u003e made with four cheeses and the arrabbiata-inspired \n\u003cb\u003eNorf Sauce\u003c\/b\u003e, while the meat and seafood pizza chapter features their most popular \n\u003cb\u003eRoc the Mic\u003c\/b\u003e pepperoni pie as well as the smoky berbere-brisket \n\u003cb\u003eTales of a Hustler\u003c\/b\u003e and \n\u003cb\u003eSay Yes\u003c\/b\u003e, topped with jerk turkey sausage, roasted butternut squash, kale, ricotta, and lemon-honey drizzle. \n\u003cp\u003e\u003c\/p\u003eThe 65 recipes for pizzas along with classic and creative wings, fries, lemonades, and shakes are paired with cinematic photography of the pizzas in their natural setting and out in the wilds of Philadelphia, with lots of journalistic-style photography of the Down North crew making dough and slinging pies. At the same time, \n\u003ci\u003eWe the Pizza \u003c\/i\u003eprovides detailed historical information about incarceration in the United States along with empowering stories from Down North's formerly incarcerated staff. And with exclusive pizza recipes from renowned chef-supporters like Marc Vetri and Marcus Samuelsson, \n\u003ci\u003eWe the Pizza\u003c\/i\u003e celebrates ingeniously delicious pizza, as well as the power people have to rise above their circumstances--if simply given the chance.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 12\/02\/2024 (EAN 9780593796405, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 12\/01\/2024 pg. 103 (EAN 9780593796405, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51086038008086,"sku":"SPTM-9780593796405","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593796405_spiral.png?v=1774950277","url":"https:\/\/lusper.myshopify.com\/products\/we-the-pizza-slangin-pies-and-savin-lives","provider":"Lusperbooks","version":"1.0","type":"link"}