![]() ![]() ![]() But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. Ausgezeichnet: James Beard Cookbook Award - Best Baking & Desserts, 2013. The right pizza is whatever you like - and whether you fancy Neapolitan, Roman, New York, or any other style, Ken guides you smoothly through the process. The Fundamentals of Artisan Bread and Pizza A Cookbook von Ken Forkish. “With The Elements of Pizza, Ken Forkish proves there is no right or wrong style of pizza. ![]() Ed Levine, founder and CEO of Serious Eats Forkish’s formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover in to a pizza maker.” His James Beard Award-winning cookbook, Flour Water Salt Yeast, is often considered one of the best bread-baking manuals to come out in the. “Ken Forkish is one of the world’s great pie men, so it should be no surprise that The Elements of Pizza is an essential addition to the pizza canon. Ken Forkish is, arguably, Oregon’s most famous baker. The James Beard Award and International Association of Culinary Professionals Cookbook Award-winning Flour Water Yeast Salt is an intensive and thorough crash course in artisan bread baking for the home baker from Ken Forkish, owner of the celebrated Ken’s Artisan Bakery and Ken’s Artisan Pizza in. Marc Vetri, author of Mastering Pasta and owner of Vetri The detail that went into this book is so vast and exact that after reading it you will simply never have another question about any kind of pizza, from anywhere in the world.” “If there were ever to be a bible for all things pizza - and I mean all things - Ken Forkish has just written it. ![]()
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