James Beard Award winning chef Chris Bianco of cult-worshipped Phoenix restaurant Pizzeria Bianco is writing a cookbook, so get ready for some serious pizza philosophy. The book will contain recipes for the restaurant's pizzas as well as "the basics of flour and water" to "techniques for translating chef's methods to the home kitchen." (That is, assuming you don't have your own backyard wood-burning oven, like some people do.) The book will be published through Ecco, and a spokesperson tells Eater:
Pizza Bianco will be a book that celebrates the simple and the nuanced. This is what leads to the perfect crust, the sweetest tomato sauce, the creamiest mozzarella and expertly balanced flavor combinations. In addition there will be the market salads, tasting plates and desert [sic] options from Pizzeria Bianco, the staff meals that are cooked behind the scenes and a new array of main courses that his new opening Italian Restaurant will be showcasing on its menu.
There you have it. Pizza Bianco will most likely be out in the Fall of 2013.