Bianco: Pizza, Pasta, and Other Food I Like

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I'm of the belief that if know how to forage for a salad, if you go into the market and you kind of open your mind up, and you start to align yourself with seasonality, and ask 'What do I feel like eating? When he opened his namesake pizza restaurant in Phoenix, Arizona, the chef says he had one plan: “to survive and pay my rent. VERDICT Featuring a solid introduction to pizza-making fundamentals and a tempting assortment of complementary foods, Bianco's debut cookbook will enhance Italian cooking collections.

Bianco opens with recipes for the six pies served at the pizzeria, including the signature Pizza Rosa: Parmigiano-Reggiano cheese, red onion, fresh rosemary and a scattering of crushed Arizona-grown pistachios. at 5:10, you can see that Bianco is using Pacific Sun Farms Eva's Blend Olive Oil, at least for this video. He had no idea that it would one day be dubbed “the best pizza in America” and play a seminal role in the artisanal pizza movement. Bianco, who won the 2003 James Beard Award for Best Chef Southwest, offers more than just pizza, however. 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.I never bought this book thinking that I was going to get Chris's "double dark secret pizza recipe " but you can see his main secret is loving what you do and share with others as pizzamakiing. 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.

Chris' skill and inspired cooking has made him the pizza expert that other chefs turn to, including Jamie, who joined forces with him to revolutionise British pizza with their Union Jacks restaurant. Food critic Jeffrey Steingarten, in Ed Levine's Pizza: A Slice of Heaven, went further: "Chris [Bianco] makes the finest pizzas in the United States and, in all frankness, the world. In 1996, Pizzeria Bianco settled into its flagship location, a Prohibition-era red brick building in downtown Phoenix. All the questions that go into that, all the thoroughness that goes into that, that's how I make pizza.We watched the Neflix story about the restaurant and it made us connect in a way that I loved - so much passion, heart and soul in his food. Bianco won the James Beard Award for Best Chef Southwest in 2003 and helped spawn a generation of independent and artisanal pizzerias, lending his advice, wisdom, and food philosophies to dozens of fellow chefs and restaurateurs.