Free PDF Bianco: Pizza, Pasta, and Other Food I Like, by Chris Bianco
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Bianco: Pizza, Pasta, and Other Food I Like, by Chris Bianco
Free PDF Bianco: Pizza, Pasta, and Other Food I Like, by Chris Bianco
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From the Back Cover
When Chris Bianco started Pizzeria Bianco in the back corner of a Phoenix grocery store in 1988, he had no idea that he would become a driving force in the artisanal pizza movement. All he knew was that his food would reflect the respect and sincere intention that he brings to each of his recipes, as the result of his relationships with farmers, local producers, customers, and staff. Now a James Beard Award–winning chef—the first pizzaiolo to receive the honor—and the owner of the legendary pizza mecca, Chris Bianco brings us a full- color, fully illustrated cookbook that illuminates the fundamentals of pizza making and the philosophy behind Chris’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. Bianco celebrates both the simple and the nuanced, revealing the methods that lead to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella, and the most expertly balanced flavor combinations. 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. With its attention to detail and tips for making unforgettable, flavorful pizzas, Bianco is an essential manual for anyone serious about pizza, pasta, and more.
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About the Author
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. 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.
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Product details
Hardcover: 224 pages
Publisher: Ecco (July 25, 2017)
Language: English
ISBN-10: 0062224379
ISBN-13: 978-0062224378
Product Dimensions:
7.4 x 0.9 x 9.1 inches
Shipping Weight: 1.8 pounds (View shipping rates and policies)
Average Customer Review:
4.0 out of 5 stars
79 customer reviews
Amazon Best Sellers Rank:
#61,517 in Books (See Top 100 in Books)
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.
I had never heard of Chris Bianco until I read Peter Reinhart's American Pie, My Search for the Perfect Pizza. Peter waxed poetic about Pizza Rosa (pistachio pizza ) and called Bianco's pizzaria one of the best in America. So when I saw Chris Bianco had written a cookbook, I had to have it. Yes, there are only a few pizza recipes in the book however he spends some time on small plates which is unusual and the desserts are not overly sweet. He weaves in pictures and stories from his parents and grandparents which I found similar to my own heritage and can so appreciate that the knowledge hand down is valuable and precious. I see some of the reviewers don't like his pizza dough. I myself am a devote of Peter Reinhart's Neopolitan crust recipe and have not tried Chris's dough. But how many people would make a pizza with pistachios and a little red onion - it is delicious. For those without a pizza oven, Chris covers alternatives and encourages experimentation with all his recipes. Lastly, he has a recipe in here for a flat crepe/pancake made out of chickpea flour and sage leaves. I made it in my pizza oven and loved it.
Expectations were for some nuggets of wisdom on pizza making - primarily much more on dough. There's really nothing in the pizza section that is new and not available elsewhere; seems a bit "phoned-in." There are a few other recipes that look interesting, and I'll give some of them a try, but overall I expected much more from this one.
Chris Bianco makes pizza pie making available to everyone. I love the way he adds his special touch with a family memory and a spark of humor. His "Wise Guy" pizza was super fun to make and got rave reviews! I can't wait to get in there and try my hand at another family favorite. The recipes are easy to follow and every delightful photo inspires me.Thanks to "Bianco" I overcame my fear at making my own homemade pizza pies!
Chris Bianco is a GD hero. He is one of the most authentic chefs in this country of great chefs and he has single handedly set the bar of excellence in Phoenix. His food is pure to its core. Those who may say "not a lot of pizza in a pizza book.." must have skipped over the beautiful narrative that tells the story of Pizzeria Bianco, the dedication to the ingredients, and the people that produce, farm, and grow them; they are the real stars in this book. If you're looking for a bunch of mumbo jumbo to pile on top of pizza crust, jump on Pinterest.. I'm sure there's plenty of crap there for you.Chris, beautiful book and thank you.
Somewhat disappointing in that his language is sometimes unnecessarily coarse and his dough recipe is by volume and not by weight - not what I had expected - just OK. There are much better pizza books available.
love it! Great tips, and recipe for a nice dough. I value this along with my other pizza cookbooks, like the Elements of Pizza , Jim Leahy's Pizza, and a book from the Roman chef, Bonci. So many great insights and help in mastering a great pizza. Which is not as easy as one thinks! it is the dough!!! Also bought Chris Bianco tomatoes, which are quite nice.
While I recommend Bianco’s restaurants- a lot.. this book is a massive waste of time for anyone with a skill set beyond baking a frozen pizza. I love this genius’s ability to truly make magic in the kitchen but found zero insight as a home enthusiast in advancing my pizza skill set. I’m disappointed that he spent no time talking about what flour and why. I’m disappointed that he spent one sentence on San Marzano tomatoes. I’m disappointed that he never talked about grilling vs. an oven or wood vs coal in a pizza oven. I couldn’t care less about his friendship with Jimmy Kimmel.Chris- you are better than this!
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