![]() ![]() “With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. Ken Forkish is clearly a man obsessed, and lucky for us: much has been written about this globally beloved food, but this book has them all beat.” - Molly Wizenberg, author of Delancey and A Homemade Life There’s something here for every cook, from weeknight-ready recipes to intricate explorations of dough chemistry. “If you’re into pizza-and who isn’t?- The Elements of Pizza is your new holy book. Forkish’s formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover into a pizza maker.” - Ed Levine, founder and CEO of Serious Eats “Ken Forkish is one of the world’s great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. ![]() The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world.” - Marc Vetri, author of Mastering Pasta and owner of Vetri “If there were ever to be a bible for all things pizza-and I mean all things -Ken Forkish has just written it. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006. Table of ContentsĪfter a twenty-year career in the high-tech industry, Ken Forkish decided to leave Silicon Valley and corporate America behind to become a baker. We suggest getting a kitchen scale if you don't already have one. Weighing ingredients for the recipes in this book is recommended because measuring by weight is more accurate than measuring by volume, (although volume measurements are listed in this book as well). Hardcover | 249 pages | Full-color instruction and recipe photos | Published in 2016 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. His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. 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. 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. The Elements of Pizza Book Something indescribably wonderful happens when you combine crust, tomato, and cheese and bake them to melted perfection. In this highly anticipated cookbook, Ken Forkish-owner of the beloved restaurant Ken’s Artisan Pizza in Portland, Oregon the James Beard and IACP Award-winning author of Flour Water Salt Yeast and one of the most trusted baking authorities in the country-proves that amazing pizza is within reach of any home cook. ![]()
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