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Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A Baking Book] - Hardcover
by Ken Forkish
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Language:EnglishPublisher:Ten Speed PressISBN-13:9781984860378ISBN-10:1984860372UPC:9781984860378Book Category:CookingBook Subcategory:Courses & Dishes, Methods, Individual Chefs & RestaurantsBook Topic:Bread, BakingSize:10.10 x 8.10 x 0.90 inchesWeight:2.5022Product ID:SCR2C30KMK
Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A Baking Book]
The New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he's learned in the last decade to perfect his loaves. "A descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process."--J. Kenji Lopez-Alt, author...
Language:EnglishPublisher:Ten Speed PressISBN-13:9781984860378ISBN-10:1984860372UPC:9781984860378Book Category:CookingBook Subcategory:Courses & Dishes, Methods, Individual Chefs & RestaurantsBook Topic:Bread, BakingSize:10.10 x 8.10 x 0.90 inchesWeight:2.5022Product ID:SCR2C30KMK
Ken Forkish is the founder of Ken's Artisan Pizza and Ken's Artisan Bakery. He trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. He is the bestselling author of The Elements of Pizza and Flour Water Salt Yeast, which won both a James Beard and IACP award.
Publisher: Ten Speed Press
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