The Elements Of Pizza : Unlocking the Secrets to World-Class Pies at Home
by Ken Forkish
Editor: Random House USA Inc
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In this highly anticipated cookbook, Ken Forkish-owner of the beloved restaurant Ken Artisan Pizza in Portland, Oregon, the James Beard and IACP of the award-winning author of Flour Water Salt Yeast; and one of the most reliable baking authorities in the country, proves that amazing pizza is within reach of any home cookThe Elements of Pizza breaks down every step of the pizza making process, from choosing a dough to model your pie to selecting cheeses and toppings that will work for your kitchen at home facilityForkish offers more than a dozen different dough recipes–same day “Saturday dough” you can make in the morning to make pizzas in the night, leaven dough made from a naturally fermented starter yeast, and even gluten-free dough–that in the best, most sublime texture of crust food you’ve ever made at homeIts clear, expert instructions will allow you to shape you pies and load a pizza shovel with the confidence of a professional pizzaioloAnd its innovative, seasonal topping, ideas surprise and please the whole pizza lover–and inspire you to create your own signature pies, just the way you like them
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