Bianco: Pizza, Pasta, and Other Food I Like
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As hard as it may be for folks in New York or anywhere east of the Mississippi River to admit it, Phoenix, Arizona has been popping up repeatedly on lists of great American pizza cities. This is due entirely to Chris Bianco, whose Pizzeria Bianco is a destination for dedicated pizza fans.
Here, in his first book, Bianco displays a fundamental simplicity in his approach: his dough, for instance, consists of only four ingredients. The fact that his toppings are so sparing speaks to great confidence in his ingredients. The bulk of the book consists of recipes for those other foods he likes: salads, sandwiches, and vegetable dishes that share the same straightforward philosophy.
Hardcover. Color photographs throughout.