Chris Bianco's cookbook isn't really a cookbook. It's more like spending the day with the James Beard-winning, Oprah-hailed, Jimmy Kimmel's fellow fly-fisherman chef who has stopped what he is doing to teach you how to cook something astounding in 15 minutes. There are recipes for pizza, for meatballs, for focaccia, for Sunday gravy, beets roasted with fig leaves, custard, and lemon cookies. There's also Chris in every recipe: a story, an inspiration, a family tale. The book is more than a book: It's a Chris Bianco omnibus, taking a willing participant through the Candy Land of his restaurants, creations, and motivations. And most of all, for us, it's a reminder of how lucky we are that the mastermind behind Pizzeria Bianco and many other local enterprises chose to come to Phoenix — and, ultimately, to stay.