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When Chris Bianco started Pizzeria Bianco in the back corner of a grocery store in 1988,he had no idea that he would become a driving force in the artisanal pizza movement.
Chris Bianco brings us a cookbook that illuminates the fundamentals of pizza making and the philosophy behind his cooking.The book features recipes for his signature pizzas,as well as strategies and techniques for translating a chef's methods to the home kitchen.