Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Hardcover – Sep 18 2012
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Winner, IACP Awards 2013- Baking: Savory or Sweet
Winner, James Beard Foundation Award 2013 -Baking and Dessert
“If books full of stunning bread porn — all craggy crusts, yeasty bubbles and floured work surfaces — are your thing, here's Flour Water Salt Yeast by Ken Forkish.”
"Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbookWater Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast, he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients."
“Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.”
Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard."
—Oregonian, June 25, 2012
"Owner of Ken’s Artisan Pizza and Ken’s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn’t want to pay $2.50 for a cup of herbal tea). Divided into four sections (“The Principles of Artisan Bread,” “Basic Bread Recipes,” “Levain Bread Recipes,” and “Pizza Recipes”), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining “Great Details for Bread and Pizza,” make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast “prosciutto” pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
—Publishers Weekly, 6/4/2012
“Ken Forkish’s story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book—Flour Water Salt Yeast—in which he reveals all.”
—Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking
“Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you’ve ever had. He has set the bar for Portland bakeries—that’s why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.”
—Gabriel Rucker, chef/owner of Le Pigeon restaurant
“This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey—all that without having to get up to bake in the middle of the night.”
—Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry
“Ken Forkish is an artisan for our times, and the kind of ‘handcraft-it-yourself’ dreamer who makes Portland, Oregon, one of America’s top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.”
—Karen Brooks, restaurant critic, Portland Monthly
About the Author
After a twenty-year career in the tech industry, KEN FORKISH decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.
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Top Customer Reviews
Also, another great feature of the book is schedule recommendation. It gives you different options with different amount of time you have, which is great, you just need to know your schedule a day in advance and pick the bread you can make.
The only thing I didn't follow in the book is the proofing bowls. I don't have them and don't want to spend $30+ for one that clearly cost no more than $1 to make and not worth $3. I simply sprayed oil and coated flour on salad bowls instead.
Étapes faciles a suivre, belles photos. Vraiment une découverte.
Most recent customer reviews
Love it. I loose my "mojo" about making good bread in the past few year. Ken Forkish re teach me the basics. Read morePublished 10 days ago by Eric Savoie
The hardcover book I ordered has high quality gloss paper and photos making it easy to read and a pleasure to the senses! Read morePublished 16 days ago by rvcommander
After reading the techniques Ken describes and following them to a T, I have successfully baked the best bread I've ever had in my life. Read morePublished 20 days ago by Amazon Customer
Great book. Looks really Good On my counter as the front cover looks delicious. I can't wait to gru a new recipe For Xmas.Published 2 months ago by claudia
I tried many techniques and bought many books on bread making over the last 10 years. I just made the best two loafs of bread ever. Read morePublished 2 months ago by CurieuseCricri
Great book with plenty of information. It is mostly about dutch oven bread baking...Published 2 months ago by Dominic Bergeron
Amazing. I can now bake bread at home like a pro! Very easy to understand.Published 4 months ago by erik b mathany
Wow! I got this a few weeks and have baked at least 20 loaves since then. This is hands down the best bread I have ever eaten - and I worked at a bakery for 4 years! Read morePublished 5 months ago by Ezbar