Description

Book Synopsis

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 fo

Bianco

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    A Hardback by Chris Bianco

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      Publisher: HarperCollins Publishers Inc
      Publication Date: Publication Date: 25/07/2017
      ISBN13: 9780062224378, 978-0062224378
      ISBN10: 0062224379
      Also in:
      Cookery dishes and courses / meals

      Description

      Book Synopsis

      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 fo

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