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 and launch their successful Union Jacks restaurants.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 includes over 60 simple Italian-inspired recipes.Recipes include: antipasti such as grilled dates, prosciutto and Fontina cheese, salads and sides including rocket, apple, goat’s cheese and pecan salad, and endive, Tuscan kale and bean salad; pastas including Pasta al Limone and Orecchiette with prawns and broccoli Romanesco; mains such as roasted lamb, pork shoulder and spicy sausage with lentils and greens; breads including tomato, Pecorino and basil foccacia; desserts such as traditional biscotti, rice pudding and Torta de Riso and classic Tiramisu; finally Chris’ easy-to-understand wine and beer pairings.With beautiful food photography by David Loftus, Chris’ distinctive first book will inspire novice Italian food lovers as well as more confident cooks looking to learn from the best.
