Bianco: Pizza, Pasta, and Other Food I Like
| Author | : | |
| Rating | : | 4.63 (627 Votes) |
| Asin | : | B01LXK9S97 |
| Format Type | : | |
| Number of Pages | : | 404 Pages |
| Publish Date | : | 2014-03-27 |
| Language | : | English |
DESCRIPTION:
Parker Cook said Not what I expected and not in a good way.. For starters, I've been cooking homemade pizza for about "Not what I expected and not in a good way." according to Parker Cook. 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 S. 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 S. It's probably a pretty close approximation When I pre-ordered this book, my eyes saw "Bianco: Pizza, Pasta, and Other Food I Like". However, my pizza mind's eye distinctly recalls seeing "Bianco Secrets Revealed: Everything I Ever Learned About Pizza (and more)".When "Pasta" and "Other Food I Like" is part of the actual title I think it's safe to say you are not going to get a treatise based solely on the subject of pizza.CONS of the bookMaybe it's me, but I was stunned that he gave a recipe that was not only volu. "Simple, honest, real" according to 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
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.. 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. 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.Chris Bianco is the chef-owner of Pizzeria Bianco, wi
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. 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 philos
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.. 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