Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza by Ken Forki

Description: Flour Water Salt Yeast by Ken Forkish A baking guide featuring scores of recipes for world-class breads and pizzas. FORMAT Hardcover LANGUAGE English CONDITION Brand New Publisher Description From Portlands most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether its a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkishs impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in readers day-to-day lives-enabling them to bake the breads they love in the time they have available-make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts. Notes A baking guide featuring scores of recipes for world-class breads and pizzas. Author Biography KEN FORKISH is the owner of Kens Aritsan Pizza and Kens Artisan Bakery, which was named one of Gourmet magazines "Best Restaurants in America." Ken lives in Portland, Oregon. Table of Contents IntroductionPart 1: The Principles of Artisan Bread1: The Backstory 2: Eight Details for Great Bread and Pizza 3: Equipment and Ingredients Essay: Where Does Our Flour Come From? Part 2: Basic Bread Recipes4: Basic Bread Method 5: Straight Doughs 6: Doughs Made with Pre-Ferments Essay: The Early Morning Bread Bakers Routine Part 3: Levain Bread Recipes7: Understanding Levain 8: Levain Method 9: Hybrid Leavening Doughs Essay: The 3-Kilo Boule 10: Pure Levain Doughs 11: Advanced Levain Doughs Essay: Making a Bread (or Pizza) Dough You Can Call Your Own Part 4: Pizza Recipes12: Pizza and Focaccia Method 13: Pizza Doughs 14: Pizza and focaccia Lagniappe Metric Conversion Charts Acknowledgments Index Review Winner, IACP Awards 2013 - Baking: Savory or SweetWinner, 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, heres Flour Water Salt Yeast by Ken Forkish."--Eater National "Legendary Portland baker Ken Forkish (of the watershed Kens Artisan Bakery and much-loved Kens Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water 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."--portlandmonthlymag.com "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."--Library Journal "Forkishs 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 "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 Forkishs 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 youve ever had. He has set the bar for Portland bakeries--thats 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 Americas 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 Prizes Winner of James Beard Foundation Book Awards (Baking/Desserts) 2013 Winner of IACP Crystal Whisk Award (Baking) 2013 Review Quote 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, heres Excerpt from Book Introduction Its been five hundred years since I opened Kens Artisan Bakery in Portland, Oregon. Thats in bakery years, of course. My bakery actually opened in 2001. I had recently left a nearly twenty-year corporate career for the freedom of running my own venture and doing something I loved. In the time leading up to this risky transition, before I knew what that venture would be, I yearned for a craft and wanted to make a living doing something I could truly call my own. But I was itchy and I didnt know where to scratch! For many years, I waited for that lightbulb moment of awareness that would signal an open path worth taking. Then, in the mid-1990s, my best friend gave me a magazine featuring the famed Parisian baker Lionel Poilne. That article gave me the inspiration I was looking for. Not long after that, I began making frequent trips to Paris, and I was deeply inspired by the authentic, tradition-bound boulangeries I visited there. After a few years and a series of evolving ideas, I ended up with a perhaps naive plan to open a French bakery somewhere in the United States. My hope was to re-create the style and quality of the best breads, brioches, croissants, cannel Details ISBN160774273X Author Ken Forkish Year 2012 ISBN-10 160774273X ISBN-13 9781607742739 Media Book Pages 272 Imprint Ten Speed Press Subtitle The Fundamentals of Artisan Bread and Pizza Country of Publication United States DEWEY 641.815 Illustrations 75 Full-Colour Photos Short Title FLOUR WATER SALT YEAST Language English Photographer Alan Weiner Publisher Random House USA Inc Place of Publication Berkeley Publication Date 2012-09-18 Format Hardcover UK Release Date 2012-09-18 AU Release Date 2012-09-18 NZ Release Date 2012-09-18 US Release Date 2012-09-18 Audience General We've got this At The Nile, if you're looking for it, we've got it. With fast shipping, low prices, friendly service and well over a million items - you're bound to find what you want, at a price you'll love! TheNile_Item_ID:48480242;

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