Featured in Netflix's Chef's Table: Pizza
Finalist for the Gourmand Awards (Italian category)
"The road to pizza Nirvana goes through Phoenix...it just might be the
best pizza in America." -Ed Levine, New York Times
When Chris Bianco started Pizzeria Bianco inside the back corner of a
neighborhood grocery store in 1988, he had no idea that he would be a
driving force in the artisanal pizza movement. All he knew was that his
food would be the result of his relationships with farmers, local
producers, customers, and staff, reflecting the respect and sincere
intention that he brings to each of his recipes.
Now the owner of a legendary pizza mecca and a James Beard award-winning
chef, Chris Bianco brings us a full-color, fully illustrated cookbook
illuminating the fundamentals of pizza making, from the basics of flour
and water to the philosophy behind Bianco's cooking. The book features
recipes for his signature pies as well as strategies and techniques for
translating chef's methods to the home kitchen.
Bianco celebrates both the simple and the nuanced, revealing the
methods that lead to the perfect crust, the sweetest tomato sauce, the
creamiest mozzarella, and the most expertly balanced flavor
combinations. It also features recipes for market salads, tasting
plates, and dessert options, as well as the staff meals that are cooked
behind the scenes and a new array of main courses showcased at Chris's
wildly popular restaurants. With its attention to detail and tips for
making unforgettable, flavorful pies, Bianco is an essential companion
for any serious pizza maker.
