Bianco: Pizza, Pasta, and Other Food I Like

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Bianco: Pizza, Pasta, and Other Food I Like

Bianco: Pizza, Pasta, and Other Food I Like

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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. The book features recipes for his signature pizzas as well as strategies and techniques for translating chef's methods to the home kitchen. Gravy, sauce whatever needs a long simmer, especially with all that meat, as his tells you in the recipe, until the meat is tender and falling off the bone, isn't going to happen in an hour.

It is fun, especially in this case, when I have tasted the food before, to learn about how the recipes came to light.It gives the restaurant experiences that I have had even more depth, and I look forward to dining there again as well as trying to make these wonderful meals at home. This restaurant has been on my bucket list for a couple years and finally got a reservation and WOW WOW WOW it was so good we shared 2 pizzas and their pasta special and best Italian food I've ever had. Chris Bianco is the chef-owner of Pizzeria Bianco, with locations in Phoenix, Arizona, as well as Pane Bianco and his new white-tablecloth restaurant Tratto, also in Phoenix. Quote from: TXCraig1 on August 19, 2017, 11:30:38 PM Too long in balls leads to dough that is too extensible, pulls too thin, tears easily.

Including all-time-favourite pizzas such as Margherita and Wise Guy, pasta including pappardelle and gnocci, and foccacia and country breads, this stunning book also includes over 60 simple Italian-inspired recipes. Read more about the condition New: A new, unread, unused book in perfect condition with no missing or damaged pages. I found that to be sad, because this is such as amazing experience and the pizza reminded me of my trip to France. 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 a used book - there is no escaping the fact it has been read by someone else and it will show signs of wear and previous use. Combine the sugar, lemon zest, and water in a medium saucepan and bring to a boil over medium heat, stirring to dissolve the sugar. At the end of the day it will be your willingness to practice that will give you the understanding you need to make the product you want.

It's a very interesting cookbook containing a number of different types of recipes by a very interesting guy who really cares about what he does. Bianco’s latest cookbook shares the recipes that made his restaurants (Pizzeria Bianco, Pane Bianco, and Tratto) so well loved in Phoenix, Ariz. The book states that I could use a upturned baking sheet instead, but I may as well do it the right way. 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.It just needs more, which is the feeling I was left with overall: I wanted more, and the book didn't deliver. The ultimate pizza, pasta, bread and Italian recipe book from one of world’s leading chefs and co-owner of Union Jacks with Jamie Oliver. 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.

This weekend, I will be hitting the farmers market, and trying one or two of the salads that are in the book. Well, the dough recipe was a bit of a dissapointment as it doesn't cover how Chris uses old dough in his restaurant, and instead offers a simple straight dough recipe. Bianco’s small-plate recipes showcase his ability to use a few ingredients to great effect, as evidenced by his crispy rosemary fingerlings, roasted figs with fontina and prosciutto, and pan-grilled Padrón peppers with lemon aioli. Chris Bianco opened his pizzeria in Phoenix nearly 30 years ago, and is now widely regarded as the father of the modern artisanal pizza movement. Likewise, while Bianco's eponymous cookbook includes dough, sauce and pizza recipes, it expands beyond pizza to reflect his evolution as a chef and restaurateur.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.

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