The ultimate pizza, pasta, bread and Italian recipe book from one of worldÕs leading chefs and co-owner of Union Jacks with Jamie Oliver. Chris BiancoÕs Ôperfect pizzaÕ has won him awards and accolades from fellow chefs, food critics and millions of customers since he first opened his diminutive Pizzeria Bianco in Phoenix, Arizona. ChrisÕ skill and inspired cooking has made him the pizza expert that other chefs turn to, including Jamie, who joined forces with him to revolutionise British pizza with their Union Jacks restaurant. In his much-anticipated first cookbook, Chris finally reveals the secrets behind his phenomenal Italian food. Chris guides you through the alchemy and history of flatbreads and pizzas, pasta and bread doughs. He explains the magic trio of flour, water and tomatoes, the science of leavening and bringing your food together with Ôfire and smokeÕ Ð or the simple domestic oven and hob. ChrisÕ infectious approach combines cheffy knowledge with down-to-earth accessible recipes; after all, Chris explains, pizza is only Ôposh cheese on toastÕ, to deliver a cookbook that is both insightful and doable. Including all-time-favourite pizzas such as Margherita and Wise Guy, pasta including pappardelle and gnocci, and foccacia and country breads, this stunning book also includes over 60 simple Italian-inspired recipes. Recipes include: antipasti such as Roasted Dates with Fontina & Prosciutto; salads and sides including Watermelon, Fennel & Parsley Salad and Panzanella; pastas including Tagliatelle with Lemon and Spinach & Ricotta Crespelle; mains such as Slow-Roasted Lamb and Pappa a Pomodoro; desserts such as Rhubarb & Ricotta Pudding and Seasonal Fruit Crostata. With beautiful food photography by David Loftus, ChrisÕ distinctive first book will inspire novice Italian food lovers as well as more confident cooks looking to learn from the best.