Bianco

June 5, 2017
Bianco’s latest cookbook shares the recipes that made his restaurants (Pizzeria Bianco, Pane Bianco, and Tratto) so well loved in Phoenix, Ariz. Famous for his pizza, he shares the particulars of a good pizza dough and a fresh tomato sauce, along with how to incorporate both into classic pizzas such as the Margherita and unique pizzas such as the Pizza Rosa—made with red onions, rosemary, and chopped pistachios. Bianco, who won the 2003 James Beard Award for Best Chef Southwest, offers more than just pizza, however. Pasta recipes provided here include a tagliatelle with lemon and a spinach and ricotta crespelle (crepe) that his mother used to make his father every Christmas Eve. Bianco’s small-plate recipes showcase his ability to use a few ingredients to great effect, as evidenced by his crispy rosemary fingerlings, roasted figs with fontina and prosciutto, and pan-grilled Padrón peppers with lemon aioli. Along with grandmotherly standards such as chicken cacciatore and Sunday gravy, the book contains intriguing vegetable-based main dishes, including mushrooms oven roasted in beer, chickpea meatballs, and roasted eggplant with tomato and Parmigiano-Reggiano. For dessert, Bianco presents a selection of three Italian ices (chocolate, lemon, and nutmeg). Thanks to Bianco’s focus on simple recipes and outstanding ingredients, home cooks get appealing, classic dishes great for any day of the week.

July 1, 2017

Bianco is the James Beard Award-winning chef and owner of Pizzeria Bianco in Phoenix. Emphasizing that exceptional ingredients require little adornment, he shares simple preparations for a range of Italian dishes (e.g., pizzas, sandwiches, pastas, small plates, desserts). There are a scant six pizza recipes; nine if you count three focaccia variations. Consequently, serious pizza makers will want to add supplementary titles such as Jim Lahey's My Pizza and Ken Forkish's The Elements of Pizza. Readers who value variety, however, will appreciate the sizeable selection of other recipes, including warm cabbage salad with apples and blue cheese, tagliatelle with lemon, roasted figs with fontina and prosciutto, and rhubarb ricotta pudding. VERDICT Featuring a solid introduction to pizza-making fundamentals and a tempting assortment of complementary foods, Bianco's debut cookbook will enhance Italian cooking collections.

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