Bianco: Pizza, Pasta, and Other Foods I Like

Bianco’s debut cookbook shares the recipes that made his restaurants (Pizzeria Bianco, Pane Bianco, and Tratto) so well loved in Phoenix, Ariz. Famous for his pizza, he shares the particulars of a good pizza dough and a fresh tomato sauce, along with how to incorporate both into classic pizzas such as the Margherita and unique pizzas such as the Pizza Rosa—made with red onions, rosemary, and chopped pistachios. Bianco, who won the 2003 James Beard Award for Best Chef Southwest, offers more than just pizza, however. Pasta recipes provided here include a tagliatelle with lemon and a spinach and ricotta crespelle (crepe) that his mother used to make his father every Christmas Eve. Bianco’s small-plate recipes showcase his ability to use a few ingredients to great effect, as evidenced by his crispy rosemary fingerlings, roasted figs with fontina and prosciutto, and pan-grilled Padrón peppers with lemon aioli. Along with grandmotherly standards such as chicken cacciatore and Sunday gravy, the book contains intriguing vegetable-based main dishes, including mushrooms oven roasted in beer, chickpea meatballs, and roasted eggplant with tomato and Parmigiano-Reggiano. For dessert, Bianco presents a selection of three Italian ices (chocolate, lemon, and nutmeg). Thanks to Bianco’s focus on simple recipes and outstanding ingredients, home cooks get appealing, classic dishes great for any day of the week. (July)

Correction: An earlier version of this review incorrectly stated that this was the author's latest book. It is his first.