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

— —

Ken Forkish

The Elements of Pizza

Unlocking the Secrets to World-Class Pies at Home [A Cookbook]

Ken Forkish

$49.99

Hardback

Not in-store but you can order this
How long will it take?

Availability Information

We source books from suppliers in Australia and overseas. For books we don't currently have in stock, the time it takes to get them from our suppliers can vary widely - from a few days to a few months - so we check each book with each supplier to determine the expected time it will take to be supplied to us.

We then advise you accordingly. If the time taken to get any book is too long for you, you can let us know and we will cancel or adjust your order, and refund as required.

To find out the anticipated arrival time for specific items prior to ordering, please contact us by phone or email:

Phone +61 2 9264 3111, or 1800 4 BOOKS (1800 4 26657) if outside Sydney:
option 1 Abbey's Bookshop (Crime, History, Science, Kids & more) • info@abbeys.com.au
option 2 Language Book Centre (ESL & Foreign Languages) • language@abbeys.com.au
option 3 Galaxy Bookshop (Sci-fi, Fantasy, Romance, Graphic Novels) • sf@galaxybooks.com.au

QTY:

English

Ten Speed Press
01 August 2016

Cookery, food & drink; Cookery dishes & courses

"Ken Forkish is one of the most respected and trusted bread-baking authorities in the world. In The Elements of Pizza, Forkish turns his attention to pizza, offering readers a complete education on the craft of artisanal pizza-making, with techniques and insights from the very best pizzaiolos in Italy and the United States. Forkish's methodical and rigorously tested dough recipes prove that even home bakers can make incredibly flavorful, texturally sublime crusts. And his inspired topping ideas will get you thinking outside of the cheese-and-pepperoni box, opening your eyes to the wide world of delicious, seasonal pizza.

The James Beard and IACP Award-winning author of Flour Water Salt Yeastand 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 ofMastering Pastaand 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."

By: Ken Forkish
Imprint: Ten Speed Press
Country of Publication: United States
Dimensions: Height: 262mm, Width: 211mm, Spine: 23mm
Weight: 1.128kg
ISBN: 9781607748380
ISBN 10: 160774838X
Pages: 256
Publication Date: 01 August 2016
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

After a twenty-year career in the tech industry, KEN FORKISH decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta in 2013. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.

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

Forkish aims to raise thebar on home pizza consumption by showing just how possible it is to bake extraordinary pizza to rival theartisanal output of any pizzeria. . . .Committed bakers will find plenty here tokeep ovens hot and families plates filled with honest versions of one of the nation s most beloved foods. - Booklist