But this is not just a book about crusts and toppings: it is also full of interesting history and fun stories. 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. “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.” Ken Forkish is clearly a man obsessed, and lucky for us: much has been written about this globally beloved food, but this book has them all beat. has written a new guide to yeast, bread, flour, and fermentation that is a worthy addition to a shelf that. “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. THE VERY BEST COOKBOOKS OF THE YEAR: Ken Forkish. About the Book Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day. 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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