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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook] - Hardcover
by Ken Forkish
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Language:EnglishPublisher:Ten Speed PressISBN-13:9781607742739ISBN-10:160774273XUPC:9781607742739Book Category:CookingBook Subcategory:Courses & Dishes, MethodsBook Topic:Bread, Pizza, BakingAward:2013 IACP Crystal Whisk Award Winner - Baking Award|2013 James Beard Foundation Book Awards Winner - Baking/Desserts AwardSize:9.90 x 8.30 x 1.00 inchesWeight:2.5221Product ID:SC0Q1DPC95
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
NEW YORK TIMES BESTSELLER - From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker. There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker...
Language:EnglishPublisher:Ten Speed PressISBN-13:9781607742739ISBN-10:160774273XUPC:9781607742739Book Category:CookingBook Subcategory:Courses & Dishes, MethodsBook Topic:Bread, Pizza, BakingAward:2013 IACP Crystal Whisk Award Winner - Baking Award|2013 James Beard Foundation Book Awards Winner - Baking/Desserts AwardSize:9.90 x 8.30 x 1.00 inchesWeight:2.5221Product ID:SC0Q1DPC95
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.
Publisher: Ten Speed Press
Awards
🏆 2013 IACP Crystal Whisk Award Winner - Baking Award|2013 James Beard Foundation Book Awards Winner - Baking/Desserts Award
Contributor(s)
Author
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