The Elements of Pizza : Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
by
Ken Forkish
Book Details
Format
Hardback or Cased Book
ISBN-10
160774838X
ISBN-13
9781607748380
Publisher
Random House USA Inc
Imprint
Ten Speed Press
Country of Manufacture
CN
Country of Publication
GB
Publication Date
Apr 19th, 2016
Print length
256 Pages
Weight
1,108 grams
Dimensions
21.20 x 26.10 x 2.30 cms
Product Classification:
Cookery dishes & courses
Ksh 5,400.00
Werezi Extended Catalogue
Delivery in 14 days
6 copies in stock
Delivery Location
Delivery fee: Select location
Delivery in 14 days
Secure
Quality
Fast
The James Beard and IACP Award-winning author of Flour Water Salt Yeast and 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 of Mastering Pasta and 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.
“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 of Mastering Pasta and 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.
Get The Elements of Pizza by at the best price and quality guaranteed only at Werezi Africa's largest book ecommerce store. The book was published by Random House USA Inc and it has pages.
