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Bianco: Pizza, Pasta, and Other Food I Like,Used
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Featured in Netflix's Chef's Table: PizzaFinalist 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 TimesWhen 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 awardwinning chef, Chris Bianco brings us a fullcolor, 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.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What type of recipes are included in Chris Bianco's cookbook? A: Chris Bianco's cookbook features a variety of Italian recipes including his signature pizza pies, market salads, tasting plates, and desserts. It also includes staff meals and main courses showcased in his restaurants.
- Q: How many pages does the cookbook have? A: The cookbook contains 224 pages, providing a comprehensive guide to pizza making and Italian cuisine.
- Q: What is the binding type of this book? A: The book is bound in hardcover, ensuring durability and a high-quality presentation.
- Q: Is this cookbook suitable for beginners? A: Yes, the cookbook is suitable for both beginners and experienced cooks, as it covers the fundamentals of pizza making along with advanced techniques.
- Q: When was the book published? A: The book was published on July 25, 2017.
- Q: Who is the author of this cookbook? A: The author of the cookbook is Chris Bianco, a renowned chef and James Beard award winner.
- Q: Does the book include illustrations? A: Yes, the cookbook is fully illustrated with color photographs that complement the recipes and techniques.
- Q: What makes this cookbook unique? A: This cookbook is unique because it reflects Chris Bianco's philosophy of cooking, emphasizing relationships with local producers and the artistry behind pizza making.
- Q: Can I use this book for learning about pizza dough preparation? A: Absolutely, the book includes detailed instructions on pizza dough preparation, including tips for achieving the perfect crust.
- Q: Is this book only focused on pizza recipes? A: No, while the focus is on pizza, the book also includes recipes for salads, desserts, and other Italian dishes, showcasing a variety of culinary techniques.