The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]

Forkish, Ken

ISBN 10: 160774838X / ISBN 13: 9781607748380

Editore: Ten Speed Press, 2016

Gently used with minimal wear on the corners and cover. A few pages may contain light highlighting or writing, but the text remains fully legible. Dust jacket may be missing, and supplemental materials like CDs or codes may not be included. May be ex-library with library markings. Ships promptly! Codice articolo DBV.160774838X.G

Riassunto:

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. 

“If there were ever to be a bible for all things pizza—and I mean all things—Ken Forkish has just written it.”—Marc Vetri, author of Mastering Pasta and owner of Vetri

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. 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.

His clear, expert instructions will have you shaping pies and loading a pizza peel with the confidence of a professional pizzaiolo. 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.

Informazioni sull'autore: Ken Forkish is the author of the James Beard and IACP Award–winning book Flour Water Salt Yeast, and the owner of the popular Portland, Oregon, restaurants Ken’s Artisan Bakery, Ken’s Artisan Pizza, Trifecta Tavern & Bakery, and Checkerboard Pizza.

Dati bibliografici

Titolo: The Elements of Pizza: Unlocking the Secrets...
Casa editrice: Ten Speed Press
Data di pubblicazione: 2016
Legatura: Rilegato
Condizione: good