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Bianco: Pizza, Pasta and Other Food I Like―Delicious Italian Recipes from Chris Bianco's Kitchen

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Featured in Netflix’s Chef’s Table: PizzaFinalist for the Gourmand Awards (Italian category)"The road to pizza Nirvana goes through Phoenix...it just might be the best pizza in America." -Ed Levine, New York TimesWhen Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes.Now the owner of a legendary pizza mecca and a James Beard award- winning chef, Chris Bianco brings us a full-color, fully illustrated homemade pizza cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco’s cooking. This essential Italian cook book features recipes for his signature pies 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 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, this book is an essential companion for any serious pizza maker.With stories and guidance from a celebrated pizza chef, this cookbook is an essential companion for any serious home baker, revealing the secrets to creating unforgettable pies:Perfect Pizza Dough: Master the four-ingredient dough that started a movement, with detailed instructions and Chris’s philosophy on proofing for the ultimate flavor and chew.Signature Pizza Recipes: Go beyond the ordinary with step-by-step guides to Pizzeria Bianco’s legendary pies, from the classic Margherita to the inventive Rosa and Wiseguy.More Than Just Pizza: Expand your repertoire with recipes for market-fresh salads, flavorful tasting plates, rustic focaccia, and even the staff meals cooked behind the scenes.From His Kitchen to Yours: Learn the fundamental strategies and techniques for translating a professional chef’s methods to your home kitchen and pizza oven. Read more

Publisher ‏ : ‎ Ecco


Publication date ‏ : ‎ July 25, 2017


Language ‏ : ‎ English


Print length ‏ : ‎ 224 pages


ISBN-10 ‏ : ‎ 0062224379


ISBN-13 ‏ : ‎ 78


Item Weight ‏ : ‎ 1.65 pounds


Reading age ‏ : ‎ 1 year and up


Dimensions ‏ : ‎ 1.2 x 7.4 x 9.2 inches


Best Sellers Rank: #53,296 in Books (See Top 100 in Books) #14 in Pie Baking (Books) #22 in Pizza Baking #29 in Sauces & Toppings Cooking


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Top Amazon Reviews

    • Buy it, the book has a ton of knowledge.
Format: Hardcover
I think Chris seems like a pretty good guy and this book helps solidify my view of that. I enjoy learning about his approach towards food in general and life. The recipes are great and it’s made me better in the kitchen. I went to one of his restaurants in Arizona and had pizza there. His staff ran out of dough, but they actually made dough for us and made us a pizza anyway. That genuine desire to make people happy starts at the top of the organization and is present in everyone we encountered. This book is worth getting. ... show more
Reviewed in the United States on January 2, 2025 by Shaft
    • Book awesome, delivery horrible :-( Book awesome, delivery horrible :-(
Format: Hardcover
Review Image by Guido Karp
The book is great - it's just that the Amazon Driver threw it in front of the door and damaged it.
Reviewed in the United States on February 27, 2026 Reviewed in the United States on February 27, 2026 by Guido Karp
    • Brave In Its Simplicity. Quality Simple Recipes. Love!
Format: Hardcover
I am fortunate enough to live in Phoenix and have the opportunity to occasionally dine at the various Bianco restaurants. They are Italy in the desert. One thing people outside of Arizona and Phoenix don't seem to appreciate about the state is the number of fantastic organic farms and heirloom growers in the area, and all of the Bianco restaurants make gorgeous use of these ingredients. In this book, Chris Bianco was refreshingly straightforward and, in my opinion, generous with the recipes. If you tasted his food, you'd appreciate the exquisite simplicity and elegance with which his recipes are built. When he says that it's all about the quality of the ingredients, you'd believe him without question. I would almost go so far as to call him brave for publishing these simple recipes and the myriad ways he draws attention to the vital importance of details and quality. I was so confused by the negative reviews of this book until I read them. People don't seem to understand or appreciate how much our wheat and flour has changed. One perk of being a local is the ground-raised organic / heirloom wheat flour in a variety of grades available to us in the valley. You should source your wheat flour local to where you are with the specifications Chris Bianco outlines in his book. Yes. It makes that big of a difference. The details may not be flashy or exciting, but the difference between great art and just art is in the execution and the details. He gives you the details. There have been so many times I've purchased cookbooks from favorite chefs or restaurants and have been really disappointed when they put exotic-without-cause or complicated recipes in the book that are frankly too cumbersome for a home cook to make on a regular basis. Chris Bianco did the absolute opposite. He seemingly handed over the keys to his Italian-in-the-desert-kingdom. I'm pleasantly surprised and beyond grateful. If what you're seeking are the recipes for how he makes his simple yet exquisite recipes, they're all there and then some. ... show more
Reviewed in the United States on August 3, 2017 by Peonies4C
    • The Holy Grail
Format: Kindle
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. ... show more
Reviewed in the United States on September 1, 2017 by Tracey
    • I'm very glad that Chris finally wrote it - I've been waiting ... I'm very glad that Chris finally wrote it - I've been waiting ...
Format: Hardcover
Review Image by Alex Linde
Review Image by Alex Linde
Review Image by Alex Linde
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. ... show more
Reviewed in the United States on August 9, 2017 Reviewed in the United States on August 9, 2017 by Alex Linde
    • Fun read and worth a read
Format: Hardcover
Chris’s book is fun and has recipes and techniques worth looking into. I’m glad I bought for my pizza book collection
Reviewed in the United States on February 12, 2025 by Roundupman
    • Great Pizza Dough Recipe
Format: Hardcover
We use this cool book for our pizza. It’s a great recipe. The pizzas are perfect.
Reviewed in the United States on January 12, 2025 by Stefani L. Scranton
    • Great book Great book
Format: Hardcover
Review Image by Stanley Gimshewicz
Enjoy the book a lot. Well written with excellent recipes. We made the Sonny Boy pizza recipe and now I am hooked! Highly recommended.
Reviewed in the United States on October 9, 2024 Reviewed in the United States on October 9, 2024 by Stanley Gimshewicz

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