Bianco

This highly anticipated cookbook from the James Beard award-winning chef behind "the best pizza in America" illuminates the fundamentals of pizza making, from the basics of flour and water to the philosophy behind the chef's cooking. Featuring recipes for signature pies, market salads, and main courses showcased at a popular restaurant, Bianco celebrates both the simple and the nuanced, giving tips for making unforgettable and flavorful pizzas. It is an essential companion for any serious pizza maker.