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The Elements of Pizza

- Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
Af: Ken Forkish Engelsk Hardback

The Elements of Pizza

- Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
Af: Ken Forkish Engelsk Hardback
Tjek vores konkurrenters priser
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.
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Tjek vores konkurrenters priser
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.
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Produktdetaljer
Sprog: Engelsk
Sider: 256
ISBN-13: 9781607748380
Indbinding: Hardback
Udgave:
ISBN-10: 160774838X
Kategori: Kogebøger: Specielle retter og menuer
Udg. Dato: 19 apr 2016
Længde: 23mm
Bredde: 261mm
Højde: 212mm
Forlag: Random House USA Inc
Oplagsdato: 19 apr 2016
Forfatter(e): Ken Forkish
Forfatter(e) Ken Forkish

Kategori Kogebøger: Specielle retter og menuer

ISBN-13 9781607748380

Sprog Engelsk

Indbinding Hardback

Sider 256

Udgave

Længde 23mm

Bredde 261mm

Højde 212mm

Udg. Dato 19 apr 2016

Oplagsdato 19 apr 2016

Forlag Random House USA Inc