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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Cover

ISBN13: 9781607742739
ISBN10: 160774273x
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Average customer rating based on 6 comments:

Tanjamaltija, February 9, 2013 (view all comments by Tanjamaltija)
Bread is the staff and stuff of life... and the best bread of all comes from Malta!: http://www.planetmona. com /food-on-planetmona /65-news/3024 -the-maltese-hobza
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(1 of 4 readers found this comment helpful)
dulcimist, January 30, 2013 (view all comments by dulcimist)
A wonderful guide to the art of artisan bread (& pizza) by Portland's own baker. Step by step Ken Forkish lays out the steps to not only bake your own bread but opens the door to realizing how versatile just the four ingredients (flour, water, salt and yeast) plus time and temperature can be.
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(1 of 1 readers found this comment helpful)
Jessica Weissman, January 2, 2013 (view all comments by Jessica Weissman)
Here's an artisan bread book that takes a new approach. Ken Forkish includes recipes with timings that are realistic for people with day jobs who can't stay home to tend developing dough. He has several non-perferment recipes that work, as well as preferment and levain recipes that are a notch or two less fussy than some.

I've had nothing but good results from his recipes and techniques.
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(2 of 2 readers found this comment helpful)
WongKaiWen, December 23, 2012 (view all comments by WongKaiWen)
Awesome bread book! It doesn't have a ton of recipes, but it does have a ton of technique information. Changed my bread baking, for the better. The recipes make 2 loaves of bread, so I prepped my neighbors for random bread gifts, but we've been finishing every bite. And there's only 2 of us!
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WongKaiWen, December 23, 2012 (view all comments by WongKaiWen)
Awesome bread book! It doesn't have a ton of recipes, but it does have a ton of technique information. Changed my bread baking, for the better. The recipes make 2 loaves of bread, so I prepped my neighbors for random bread gifts, but we've been finishing every bite. And there's only 2 of us!
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Product Details

ISBN:
9781607742739
Subtitle:
The Fundamentals of Artisan Bread and Pizza
Author:
Forkish, Ken
Publisher:
Ten Speed Press
Subject:
Bread
Subject:
Cooking and Food-Baking General
Subject:
Cooking and Food-Breads
Copyright:
Publication Date:
20120918
Binding:
Hardback
Language:
English
Illustrations:
75 FULL-COLOR PHOTOS
Pages:
272
Dimensions:
10.2 x 8.2 x 0.99 in 2.62 lb

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Related Subjects


Cooking and Food » Baking » Breads
Cooking and Food » Baking » General
Cooking and Food » Dishes and Meals » Pasta and Pizza » General
Cooking and Food » Dishes and Meals » Pasta and Pizza » Pizza
Cooking and Food » Regional and Ethnic » United States » Pacific Northwest
Featured Titles » Bestsellers
Featured Titles » General
Featured Titles » Staff Favorites
History and Social Science » Pacific Northwest » General
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza New Hardcover
0 stars - 0 reviews
$35.00 In Stock
Product details 272 pages Ten Speed Press - English 9781607742739 Reviews:
"Review" by , "Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ('The Principles of Artisan Bread,' 'Basic Bread Recipes,' 'Levain Bread Recipes,' and 'Pizza Recipes'), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining 'Great Details for Bread and Pizza,' make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast 'prosciutto' pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour."
"Review" by , "Forkish's instructions are clear, concise and incredibly precise....For true artisan bread lovers — and homemade pizza fanatics — this book sets a new standard."
"Review" by , "Exceptionally detailed and clearly written with dedicated bakers in mind....Cooks and students who are serious about the craft of bread baking will definitely want to check out this title."
"Review" by , "Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book — Flour Water Salt Yeast — in which he reveals all."
"Review" by , "Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries — that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have."
"Review" by , "This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey — all that without having to get up to bake in the middle of the night."
"Review" by , "Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory."
"Synopsis" by , From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring scores of recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.

In Flour Water Salt Yeast, author Ken Forkish demonstrates that high-quality artisan bread and pizza is within the reach of any home baker. Whether it's a basic straight dough, dough made with a pre-ferment, or a complex levain, each of Forkish's impeccable recipes yields exceptional results. Tips on creating and adapting bread baking schedules that fit in reader's day-to-day lives — enabling them to bake the breads they love in the time they have available — make Flour Water Salt Yeast an indispensable resource for bakers, be they novices or serious enthusiasts.

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