chris Bianco, the master pizza maker behind the world-renowned Pizzeria Bianco in
Phoenix, wants to make it extremely clear that his first cookbook is not about pizza. Instead, Bianco: Pizza, Pasta, and Other Food I Like, is simply “a book with pizza in it,” he tells me, in between sips of coffee. As the title hints, it includes recipes for everything Bianco likes to eat: So yes, that means pizza, but it also means salads, fresh pastas, his mother’s meatballs (his favorite recipe in the book), and even simple desserts like rice pudding.
Bianco started his namesake restaurant -- which now has two locations -- back in 1988, but it’s taken him nearly three decades to write his first cookbook. “The reason I waited so long to write it is because I didn’t know what people wanted to know,” Bianco explains. “I knew if I wrote a whole book on restaurant-style, super-complex, fermentation-based recipes -- the more technical side of pizza making -- that certain people would be happy,” he reveals. But he wanted to write a book for everyone. “I didn’t want to write something that would be looked at as elitist. I wanted to do something for people with a home oven.” https://www.thrillist.com/eat/nation/chris-bianco-lemon-focaccia-pizza-recipe/food-and-drink
