Bianco: Pizza, Pasta, and Other Food I Like

Product Information

In 1996, Pizzeria Bianco settled into its flagship location, a Prohibition-era red brick building in downtown Phoenix. 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. He said they use fresh yeast in the restaurant because they require consistency when making 500 pizzas a day and that would be "impossible" in his words using sourdough.

Since starting Pizzeria Bianco in Phoenix nearly 30 years ago, his thin-crust wood-fired pizza has consistently won accolades.The Sunny Boy didn't come out well - the Soppresatta was extremely salty and overpowered everything else. It just needs more, which is the feeling I was left with overall: I wanted more, and the book didn't deliver. At just over 200 pages — only about 30 of which discuss pizza — this wasn’t meant to be an end-all-be-all book about mastering the dish that made him famous.

The book features recipes for his signature pies as well as strategies and techniques for translating chef's methods to the home kitchen. I also put the fully fermented dough balls in the fridge for a couple of hours while I had to step out and warmed them back up to room temp about 2 hours prior to baking. 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. Was so excited to try out Pizzeria Bianco with my husband and in laws for my mother in laws birthday.I imagine that this style, executed by a master, might also be delicious - but for us, we still prefer the Neapolitan style using TxCraig's sourdough recipe best, no matter how many other recipes we try.

Our swag and pantry items are all uniquely selected by Chris with his eye for authentic and quality sources. In his much-anticipated first cookbook, Chris finally reveals the secrets behind his phenomenal Italian food. Focaccia topped with lemon pecorino and red onions is just one of the recipes featured in Bianco's new cookbook. Chris Bianco is the chef-owner of Pizzeria Bianco, with locations in Phoenix, Arizona, as well as Pane Bianco and his new white-tablecloth restaurant Tratto, also in Phoenix.Oh my goodness, it was a cavalcade of who's who," Bianco says, with mock seriousness, of the dinner party he flew in from Phoenix to host in this very space the previous evening, to celebrate the July release of his long-awaited first book, Bianco: Pizza, Pasta, and Other Food I Like. 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 Biancos cooking. This restaurant has been on my bucket list for a couple years and finally got a reservation and WOW WOW WOW it was so good we shared 2 pizzas and their pasta special and best Italian food I've ever had. I also really liked Chris's reminder that basil tossed on the pizza after it comes out of the oven has more aroma than if you put it in before the pizza goes into the oven.