"Word's been out for a while that Chris Bianco's writing a book — but Chow Bella just got the scoop on his co-author: local-food movement guru Gary Nabhan," according to the Phoenix New Times.

"When it comes to understanding flour, dough, yeast, tomatoes, olive oils and other artisanal ingredients, heat sources and the whole pizza shebang –Bianco of Pizzeria Bianco is the indisputable MAN. He's the only pizza-maker to ever win a James Beard Award (Best Chef Southwest, 2003), and his cramped but cozy pizza restaurant has earned accolades from every important food publication in the country, including "best pizza" from Bon Appetit and "best pizza in the nation" from Ed Levine of the New York Times."