Bianco pizza, pasta, and other food I like
The highly anticipated cookbook from the chef behind "the best pizza in America." When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food w...
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York, NY :
Ecco, an imprint of HarperCollinsPublishers,
[2016]
|
| Edition: | First edition. |
| Subjects: | |
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| LEADER | 00000cam a2200000Ii 4500 | ||
|---|---|---|---|
| 001 | ocn959038736 | ||
| 003 | OCoLC | ||
| 005 | 20170724110800.0 | ||
| 008 | 160926s2016 nyua 001 0 eng d | ||
| 019 | |a 985007435 | ||
| 020 | |a 0062224379 |q (hardcover) | ||
| 020 | |a 9780062224378 |q (hardcover) | ||
| 035 | |a (OCoLC)959038736 |z (OCoLC)985007435 | ||
| 040 | |a YDX |b eng |e rda |c YDX |d BDX |d TOH |d SINLB |d OCLCO |d PCB | ||
| 050 | 1 | 4 | |a TX714 |b .B524 2016 |
| 082 | 0 | 4 | |a 641.5 |2 23 |
| 100 | 1 | |a Bianco, Chris, |e author. | |
| 245 | 1 | 0 | |a Bianco : |b pizza, pasta, and other food I like / |c Chris Bianco. |
| 250 | |a First edition. | ||
| 264 | 1 | |a New York, NY : |b Ecco, an imprint of HarperCollinsPublishers, |c [2016] | |
| 300 | |a xi, 212 pages : |b illustrations (chiefly color) ; |c 24 cm | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 500 | |a Includes index. | ||
| 520 | 0 | |a The highly anticipated cookbook from the chef behind "the best pizza in America." When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, he had no idea that he would be a driving force in the artisanal pizza movement. All he knew was that his food would be the result of his relationships with farmers, local producers, customers, and staff, reflecting the respect and sincere intention that he brings to each of his recipes. Now the owner of a legendary pizza mecca and a James Beard award-winning chef, Chris Bianco brings us a full-color, fully illustrated cookbook illuminating the fundamentals of pizza making, from the basics of flour and water to the philosophy behind Bianco's cooking. The book features recipes for his signature pies 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. It also features recipes for market salads, tasting plates, and dessert options, as well as the staff meals that are cooked behind the scenes and a new array of main courses showcased at Chris's wildly popular restaurants. With its attention to detail and tips for making unforgettable, flavorful pies, Bianco is an essential companion for any serious pizza maker. | |
| 650 | 0 | |a Cooking. | |
| 655 | 7 | |a Cookbooks. |2 lcgft | |
| 938 | |a Brodart |b BROD |n 117795887 | ||
| 938 | |a Baker and Taylor |b BTCP |n BK0019592372 | ||
| 938 | |a YBP Library Services |b YANK |n 13180650 | ||
| 994 | |a C0 |b PCB | ||
| 949 | |a schlow |b SANONNE |c 641.5 BIA |d o |e 39635103738004 |f 615716 |g ddc |j 02/22/2017 | ||
| 999 | |a 398664 | ||
