The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]. Questo articolo non è disponibile.
1196 valutazioni di Goodreads
Lingua: inglese
Editore: Ten Speed Press, 2016
- Rilegato
- Usato
Da: 3Brothers Bookstore, Egg harbor township, NJ, U.S.A.3Brothers Bookstore
Venditore con 5 stelle
Venditore AbeBooks dal 3 luglio 2025
Non disponibile
Rilegato
Condizione: Usato
EUR 8,19
Descrizione dell’articolo da parte del venditore
Book is in like new condition with only potential shelf wear. No marking or highlighting.
Codice articolo EVV.160774838X.LN
- Titolo
- The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
- Autore
- Forkish, Ken
- Editore
- Ten Speed Press
- Anno di pubblicazione
- 2016
- Condizione
- like_new
- Rilegatura
- Rilegato
- Lingua
- inglese
- ISBN 10
- 160774838X
- ISBN 13
- 9781607748380
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.
“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.
"Riassunto" può appartenere a un’altra edizione di questo titolo.
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.
"Descrizione articolo" può appartenere a un’altra edizione di questo titolo.
Risultati della ricerca per The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
Ci sono altre 42 copie di questo libroVisualizza tutti i risultati