Bianco: Pizza, Pasta, and Other Food I Like

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I imagine that this style, executed by a master, might also be delicious - but for us, we still prefer the Neapolitan style using TxCraig's sourdough recipe best, no matter how many other recipes we try. In his much-anticipated first cookbook, Chris finally reveals the secrets behind his phemenal Italian food.

It's almost like going to a Buddhist temple or something and taking in the knowledge and then applying that knowledge to what you do. That makes sense with the wildly hot and fluctuating temperatures in Arizona (it was 105F on the day we were there).Over the years, Bianco has mentored and inspired pizza makers from across the country, including Paul Giannone, of Paulie Gee's, in Brooklyn; Brandon Pettit, of Delancey, in Seattle; and Nancy Silverton, of Pizzeria Mozza, in Los Angeles. Our swag and pantry items are all uniquely selected by Chris with his eye for authentic and quality sources. at 5:10, you can see that Bianco is using Pacific Sun Farms Eva's Blend Olive Oil, at least for this video.

He considers his loose style an approach to cooking: “I think of recipes as like music, and writing a book about [cooking] is like writing a book about playing guitar. 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 Chriss wildly popular restaurants.

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. It also features recipes for salads, antipasti, and dessert options, as well as family meals that are cooked behind the scenes and a new array of big plates showcased at Chris's highly regarded restaurants. I think when pizza makers go to him, it's not so much how to learn to make pizza, it's just to kind of absorb this knowledge.