Bianco: Pizza, Pasta, and Other Food I Like

I saw the Chef on Netflix … love his swagger, his Love for Pizza and taking it to the next level !!! I LOVE PIZZA …. !

I am fortunate enough to live in Phoenix and have the opportunity to occasionally dine at the various Bianco restaurants. They are Italy in the desert. One thing people outside of Arizona and Phoenix don't seem to appreciate about the state is the number of fantastic organic farms and heirloom growers in the area, and all of the Bianco restaurants make gorgeous use of these ingredients.In this book, Chris Bianco was refreshingly straightforward and, in my opinion, generous with the recipes. If you tasted his food, you'd appreciate the exquisite simplicity and elegance with which his recipes are built. When he says that it's all about the quality of the ingredients, you'd believe him without question. I would almost go so far as to call him brave for publishing these simple recipes and the myriad ways he draws attention to the vital importance of details and quality.I was so confused by the negative reviews of this book until I read them. People don't seem to understand or appreciate how much our wheat and flour has changed. One perk of being a local is the ground-raised organic / heirloom wheat flour in a variety of grades available to us in the valley. You should source your wheat flour local to where you are with the specifications Chris Bianco outlines in his book. Yes. It makes that big of a difference. The details may not be flashy or exciting, but the difference between great art and just art is in the execution and the details. He gives you the details.There have been so many times I've purchased cookbooks from favorite chefs or restaurants and have been really disappointed when they put exotic-without-cause or complicated recipes in the book that are frankly too cumbersome for a home cook to make on a regular basis. Chris Bianco did the absolute opposite. He seemingly handed over the keys to his Italian-in-the-desert-kingdom. I'm pleasantly surprised and beyond grateful.If what you're seeking are the recipes for how he makes his simple yet exquisite recipes, they're all there and then some.

This guy is the best pizza chef in the country. The best chefs in the country won’t even debate this. If you want to make great pizza, pick up this book.

Beautiful book, great pictures, love the recipes, and also there is compelling argument, a persuasive pull to local attentively grown ingredients. I was hooked.

I have mixed feelings about this book. On the one hand, I'm very glad that Chris finally wrote it - I've been waiting for this book for many years. On the other, like many here, I'm disappointed by the pizza dough recipe. This really doesn't look like what he uses in the pizzeria. He offers only a single, straight dough recipe with a 3-5 hour rise. I tried this and found the crust a bit bland. I didn't expect the holy grail of dough recipes, but the recipe is very basic. You can find better pizza doughs in books such as The Pizza Bible and Tartine.However, there is a LOT of gold in this book. First off, Chris meticulously explains his pizza sauce - great! He goes over his 6 signature pizzas with detailed instructions - awesome. His salad dressings are excellent - I have tried the balsamic and red wine vinegar ones so far. His meatball recipe is killer!So my recommendation is - buy this book if you'd like to learn Chris' philosophy, his favorite recipes and his favorite pizza toppings. Know that the dough recipe in the book isn't that great and expect to alter it or swap it out for another. His flavor combinations will still be very enjoyable and can add to your repertoire.

The recipes in this book are great! The thing that makes the book even better are the writings and stories told by Chris Bianco before each recipe. Fabulous recipes, wonderful read!

Pizza comes in so many forms, with an endless variety of toppings. Just make it with love and your way.

There is no shortage of cookbooks in my home. I love cookbooks. The library shelf has many by famous chefs and not so famous. When a new one arrives, it is enjoyable to look at the photographs and the recipe. Usually, I am missing most of the required ingredients or perhaps the process looks a little difficult or the prep time too long, and thus it ends back on the shelf. Other than sauces and dressings, most other items end up not being made. But I think that has just ended, with the arrival of my latest cookbook from Amazon.Phoenix chef Chris Bianco had released his first cookbook called Bianco, pizza, pasta and other food I like. They are the recipes of dishes served in his popular restaurants Pizzeria Bianco, Pane Bianco and Tratto. Going through the seven chapters covering pizza, pasta, salads and more, I kept thinking that I can do that! I especially like the section on small plates. The language is to the point and most ingredients needed are already in my kitchen. This is going to be fun.Bianco (the cookbook) is destined to be a very well-used book, such as my mother’s Betty Crocker cookbook was well-used by her. If you buy just one cookbook this year, this is the one.

Looks like a great book. Looking forward to mastering the Pizza!

Excelente livro de receitas!

Second hand, but in great condition, quick & courteous delivery.

Das Buch war ein Geschenk und kam bei dem Beschenkten super an. Wie die Rezepte schmecken, weiß ich allerdings nicht. Aber da wir die Sendung im Fernsehen über den Koch gesehen hatten, dachte ich es wäre das perfekte Geschenk.

Excelente libro