The Elements of Pizza by Ken Forkish

The Elements of Pizza by Ken Forkish

The James Beard and IACP Award-winning author of Flour Water Salt Yeastand one of the most trusted baking authorities in the country proves that amazing pizza is within reach of any home cook.

"If there were ever to be a bible for all things pizza-and I mean all things-Ken Forkish has just written it."-Marc Vetri, author ofMastering Pastaand owner of Vetri

The Elements of Pizza breaks down each step of the pizza-making process, from choosing a dough to shaping your pie to selecting cheeses and toppings that will work for your home kitchen setup. Forkish offers more than a dozen different dough recipes-same-day "Saturday doughs" that you can make in the morning to bake pizza that night, levain doughs made from a naturally fermented yeast starter, and even gluten-free dough-each of which results in the best, most texturally sublime crust you've ever made at home.

His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. And his innovative, seasonal topping ideas will surprise and delight any pizza lover-and inspire you to create your own signature pies, just the way you like them.

Ken Forkish left Silicon Valley and corporate America after a twenty-year stint in the tech business to pursue a career as a baker. Ken's Artisan Bakery began in 2001 in Portland, Oregon, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. Flour Water Salt Yeast, his debut book, won both a James Beard and an IACP prize.

SKU	Nicht verfügbar
ISBN 13	9781607748380
ISBN 10	160774838X
Titel	The Elements of Pizza
Autor	Ken Forkish
Buchzustand	Nicht verfügbar
Bindungsart	Hardback
Verlag	Random House USA Inc
Erscheinungsjahr	2016-04-19
Seitenanzahl	256
Hinweis auf dem Einband	Die Abbildung des Buches dient nur Illustrationszwecken, die tatsächliche Bindung, das Cover und die Auflage können sich davon unterscheiden.