Bianco Cover

A family trip to Rome when he was just 13 years old spurred Chris Bianco’s belief that making great food requires attention and intention. For Bianco, a James Beard award-winning chef who owns Pizzeria Bianco in Phoenix, it all began with pizza. In his new cookbook, Bianco, he details the basics of making pizza dough and fresh tomato sauce with canned tomatoes. Recipes are laid out narrative-style for easy reading: In the book, you’ll find classics like Pizza Margherita (fresh mozzarella, tomato sauce, Parmigiano Reggiano with fresh basil leaves) and his restaurant’s focaccia-inspired Pizza Rosa (Parmigiano Reggiano, red onion, fresh rosemary and roasted pistachios). The cookbook also features Bianco’s favorite salads, small and big plates, desserts and sandwiches, like the mozzarella and tomato sandwich with juicy tomatoes, fresh mozzarella, basil and olive oil on ciabatta.

By Chris Bianco,

Editorial Intern

An Oklahoma City native and Mizzou photojournalism student, she's a full-time food lover that's always ready for a new adventure.

More Culinary Library articles.