Bianco: Pizza, Pasta, and Other Food I Like
| Author | : | |
| Rating | : | 4.70 (745 Votes) |
| Asin | : | 0062224379 |
| Format Type | : | paperback |
| Number of Pages | : | 224 Pages |
| Publish Date | : | 2016-04-21 |
| Language | : | English |
DESCRIPTION:
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. From the Back CoverWhen 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. 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. 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
Not what I expected and not in a good way. For starters, I've been cooking homemade pizza for about 2 months and I cook 10-15 pizzas every Sunday using my Roccbox pizza oven that cooks similarly to a commercial wood-fired oven. I have lots of cooking experience and at this point know how to cook a pretty solid pizza. I've been looking forward to this book since before I purchased my oven and preordered it. Pizzeria Bianco has been touted as one of the starting places of the "artisan" pizza movement in the United States and quotes on the back of the book claim the pizzas cooked there a. Simple, honest, real Amazon Customer Something I love about this book is that it gives you a piece of the Bianco history in not just cooking Pizzas, but in all items Chris Bianco loves to make. I see quite a bit of frustration on here surrounding the short information surrounding his how to section on pizza, but it says it all in the title. Sure you can find books specific to pizza by chefs like Tony gemignani but this one covers all Biancos favorites and makes it simple to understand and use. I've met Chris a couple times at his restaurants and boy does his passion for cooking . Nothing to See hereKeep moving Jim Really disappointingChris Bianco surely had a large, maybe the largest, hand in launching the artisan pizza movement in the US. His pizza is second to none. As a home pizza maker who takes it pretty seriously (brick oven in back yard, etc), I had really hoped that this book would help people like me understand how to make a better crust. Unfortunately, there is no way the recipe in the book is the one he used in the restaurant. It is a generic recipe that could be found within the first page of a Google search. And very little "color" to the
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 restaur
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. 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 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 Chris’s wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker.. All he knew was that his food would be the resul