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Chris Bianco


When Chris Bianco started Pizzeria Bianco inside the back corner of a neighborhood grocery store in 1988, little did he know that he would be such a driving force in the slow food movement and specifically the artisanal pizza front. Chris, who won the James Beard Award for Best Chef: Southwest in 2003, helped spawn a generation of independent and artisanal pizzeria’s, lending his advice, wisdom and food philosophies to dozens of fellow chefs and restaurateurs. He is the author of "Bianco: Pizza, Pasta and Other Food I Like."

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Book:
Bianco: Pizza, Pasta, and Other Food I Like
Culinary
Ecco
July 2017
ISBN 9780062224378
320 pages
$34.99, INSTORE
Buy now

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. More/less

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