Bianco: Pizza, Pasta, and Other Food I Like

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.

From the Publisher

Pizza Margherita

“The Margherita is the quintessential Neapolitan pizza—hell, let’s just say it is thequintessential pizza.”

Pasta E Fagioli

“A deeply homey dish—it’s a peasant dish, one that can sustain you through a long winter or a hard day’s work.”

Something Sweet

“There is something inherently celebratory about dessert. It’s about taking the time to enjoy a little bit of life’s sweetness.”

Fennel and Blood Orange Salad

“This salad is bright and full of flavor—sunshine on your plate, even in a hard winter.”

Pizza Biancoverde

“This pie is all about the subtle textural differences among the cheeses, which underscore the differences in their flavors.”

Mozzarella and Tomato Sandwich

“One bite of this sandwich should transport you to the sun-soaked isle of Capri in the summertime, when everything is perfect.”

Soppressata and Provolone Sandwich:

Makes 1 sandwich

Tear out just a little of the insides of one of the halves of your bread, making a shallow cradle for the soppressata, provolone, and peppers. Lay the soppressata on the bread, covering the surface evenly, to insulate the bread against the peppers and their juices. Layer the provolone onto the soppressata. Then come the peppers: Just tear the peppers into pieces as you go, nice and casual, scattering them evenly over the cheese.

Give everything a few good lashes of olive oil and cover with the second piece of bread. Slice the sandwich in half on the diagonal.

Ingredients: A piece of ciabatta, a hunk of crusty bread, or 1 large piece Focaccia (page 33), split in half 2 ounces sliced soppressata 2 ounces sliced provolone ¼ cup Grilled Red Peppers (page 145) Extra virgin olive oil, for drizzling

Publisher ‏ : ‎ Ecco (July 25, 2017)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 224 pages
ISBN-10 ‏ : ‎ 0062224379
ISBN-13 ‏ : ‎ 978-0062224378
Item Weight ‏ : ‎ 1.65 pounds
Dimensions ‏ : ‎ 1.2 x 7.4 x 9.2 inches