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Bianco Author: Chris Bianco

ISBN: 9780007497638 Format: Hardcover Number Of Pages: 256 Published: 12 October 2017 Country of Publication: GB Dimensions (cm): 25.3 x 20.0 x 2.5 Description: Chris Bianco's 'perfect pizza' has won him awards and accolades from fellow chefs, food critics and millions of customers since he first opened his diminutive Pizzeria Bianco in Phoenix, Arizona. Chris' skill and inspired cooking has made him the pizza expert that other chefs turn to, including Jamie, who joined forces with him to revolutionise British pizza with their Union Jacks restaurant.

In his much-anticipated first cookbook, Chris finally reveals the secrets behind his phenomenal Italian food. Chris guides you through the alchemy and history of flatbreads and pizzas, pasta and bread doughs. He explains the magic trio of flour, water and tomatoes, the science of leavening and bringing your food together with 'fire and smoke' - or the simple domestic oven and hob.

Chris' infectious approach combines cheffy knowledge with down-to-earth accessible recipes; after all, Chris explains, pizza is only 'posh cheese on toast', to deliver a cookbook that is both insightful and doable.

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 ...

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