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portada The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home [a Cookbook]
Type
Physical Book
Author
Publisher
Year
2016
Language
English
Pages
256
Format
Hardcover
Dimensions
26.2 x 20.6 x 2.3 cm
Weight
1.09 kg.
ISBN13
9781607748380
Edition No.
01
Categories

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

Ken Forkish (Author) · Ten Speed Press · Hardcover

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

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

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.
Ken Forkish
  (Author)
View Author's Page
Ken Forkish is the founder of Ken's Artisan Pizza and Ken's Artisan Bakery. He is the bestselling author of Evolutions in Bread and Flour Water Salt Yeast, which won the James Beard and IACP awards, and The Elements of Pizza.
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Customers reviews

Antonio Villalobos Wednesday, May 06, 2020
Verified Purchase

Excelente libro

00
 Mariano Maslaton Monday, January 04, 2021
Verified Purchase

Excelente libro con recetas, técnica, historia y procedencia de los ingredientes.

00
 Constanza Welschen Monday, May 10, 2021
Verified Purchase

Es un librazo, tengas o no el anterior del autor, recomiendo mucho darse el tiempo de leerlo y no saltar directo a las recetas porque suma muchísimo.

00
 Modesto Cruz Friday, April 26, 2024
Verified Purchase

Bastante completo encuentro nueva información no contenida en otros libros sobré el tema gracias

00
 Nicolas Andres Friday, May 24, 2024
Verified Purchase

Excelente lo recomiendo, vengo de la panadería a aprender de un panadero pizzero con mucha experiencia

00
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The binding of this edition is Hardcover.

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