£20.40
  • RRP: £30.00
  • You Save: £9.60 (32%)
FREE Delivery in the UK.
In stock.
Dispatched from and sold by Amazon. Gift-wrap available.
Flour Water Salt Yeast: T... has been added to your Basket

Dispatch to:
To see addresses, please
Or
Please enter a valid UK postcode.
Or
Have one to sell?
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza Hardcover – 20 Oct 2012

4.7 out of 5 stars 79 customer reviews

See all 2 formats and editions Hide other formats and editions
Amazon Price
New from Used from
Kindle Edition
Hardcover
£20.40
£15.66 £18.00
£20.40 FREE Delivery in the UK. In stock. Dispatched from and sold by Amazon. Gift-wrap available.
click to open popover


Frequently bought together

  • Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
  • +
  • Tartine Bread
Total price: £38.39
Buy the selected items together

Enter your mobile number or email address below and we'll send you a link to download the free Kindle App. Then you can start reading Kindle books on your smartphone, tablet, or computer - no Kindle device required.

  • Apple
  • Android
  • Windows Phone

To get the free app, enter your mobile phone number.



Product details

  • Hardcover: 272 pages
  • Publisher: Ten Speed Press; 1 edition (20 Oct. 2012)
  • Language: English
  • ISBN-10: 160774273X
  • ISBN-13: 978-1607742739
  • Product Dimensions: 21.1 x 2.6 x 26.1 cm
  • Average Customer Review: 4.7 out of 5 stars 79 customer reviews
  • Amazon Bestsellers Rank: 11,158 in Books (See Top 100 in Books)
  • Would you like to tell us about a lower price?
    If you are a seller for this product, would you like to suggest updates through seller support?

Product description

Review

Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
-Publishers Weekly, 6/4/2012

Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard."
-Oregonian, June 25, 2012

"Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
-Publishers Weekly, 6/4/2012

Winner, IACP Awards 2013- Baking: Savory or Sweet
Winner, James Beard Foundation Award 2013 -Baking and Dessert
If books full of stunning bread porn all craggy crusts, yeasty bubbles and floured work surfaces are your thing, here's"Flour Water Salt Yeast"byKen Forkish.
Eater National
"Legendary Portland baker Ken Forkish (of the watershedKen's Artisan Bakeryand much-lovedKen's Artisan Pizza)has joined the ranks of the lauded letterers with his mammoth new cookbook"Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza."In"Water Flour Salt Yeast," he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients."
portlandmonthlymag.com
Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.
Library Journal
Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard."
Oregonian, June 25, 2012
"Owner of Ken s Artisan Pizza and Ken s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn t want to pay $2.50 for a cup of herbal tea). Divided into four sections ( The Principles of Artisan Bread, Basic Bread Recipes, Levain Bread Recipes, and Pizza Recipes ), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining Great Details for Bread and Pizza, make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast prosciutto pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
Publishers Weekly, 6/4/2012
Ken Forkish s story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book Flour Water Salt Yeast in which he reveals all.
Peter Reinhart, author of "Artisan Breads Every Day "and" The Joy of Gluten-Free, Sugar-Free Baking"
Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you ve ever had. He has set the bar for Portland bakeries that s why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.
Gabriel Rucker, chef/owner of Le Pigeon restaurant
This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey all that without having to get up to bake in the middle of the night.
Michel Suas, founder of the San Francisco Baking Institute and author of "Advanced Bread and Pastry"
Ken Forkish is an artisan for our times, and the kind of handcraft-it-yourself dreamer who makes Portland, Oregon, one of America s top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.
Karen Brooks, restaurant critic, Portland Monthly"

Winner, IACP Awards 2013- Baking: Savory or Sweet
Winner, James Beard Foundation Award 2013 -Baking and Dessert

-If books full of stunning bread porn -- all craggy crusts, yeasty bubbles and floured work surfaces -- are your thing, here's Flour Water Salt Yeast by Ken Forkish.-
--Eater National
-Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbookWater Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast, he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients.-
--portlandmonthlymag.com
-Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.-
--Library Journal
Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard.-
--Oregonian, June 25, 2012
-Owner of Ken's Artisan Pizza and Ken's Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn't want to pay $2.50 for a cup of herbal tea). Divided into four sections (-The Principles of Artisan Bread, - -Basic Bread Recipes, - -Levain Bread Recipes, - and -Pizza Recipes-), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining -Great Details for Bread and Pizza, - make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast -prosciutto- pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
--Publishers Weekly, 6/4/2012
-Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book--Flour Water Salt Yeast--in which he reveals all.-
--Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking
-Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries--that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.-
--Gabriel Rucker, chef/owner of Le Pigeon restaurant
-This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey--all that without having to get up to bake in the middle of the night.-
--Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry
-Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory.-
--Karen Brooks, restaurant critic, Portland Monthly

Winner, IACP Awards 2013 - Baking: Savory or Sweet
Winner, James Beard Foundation Award 2013 - Baking and Dessert

"If books full of stunning bread porn -- all craggy crusts, yeasty bubbles and floured work surfaces -- are your thing, here's Flour Water Salt Yeast by Ken Forkish."
--Eater National

"Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken's Artisan Pizza) has joined the ranks of the lauded letterers with his mammoth new cookbook Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza. In Water Flour Salt Yeast, he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients."
--portlandmonthlymag.com

"Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title."
--Library Journal

"Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard."
--Oregonian, June 25, 2012

"Divided into four sections ("The Principles of Artisan Bread," "Basic Bread Recipes," "Levain Bread Recipes," and "Pizza Recipes"), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining "Great Details for Bread and Pizza," make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast "prosciutto" pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour."
--Publishers Weekly, 6/4/2012

"Ken Forkish's story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book--Flour Water Salt Yeast--in which he reveals all."
--Peter Reinhart, author of Artisan Breads Every Day and The Joy of Gluten-Free, Sugar-Free Baking

"Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you've ever had. He has set the bar for Portland bakeries--that's why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have."
--Gabriel Rucker, chef/owner of Le Pigeon restaurant

"This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey--all that without having to get up to bake in the middle of the night."
--Michel Suas, founder of the San Francisco Baking Institute and author of Advanced Bread and Pastry

"Ken Forkish is an artisan for our times, and the kind of 'handcraft-it-yourself' dreamer who makes Portland, Oregon, one of America's top food destinations. This book is a handsome expression of his bread-baking vision: Forkish is a man unbound, obsessed by the science of fermentation, and excitedly sharing hard-won secrets and exacting recipes from his celebrated sourdough laboratory."
--Karen Brooks, restaurant critic, Portland Monthly

About the Author

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 Tavern in 2013. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.



Customer reviews

Top customer reviews

on 20 December 2015
Format: Hardcover|Verified Purchase
review image
0Comment| 58 people found this helpful. Was this review helpful to you?YesNoReport abuse
TOP 1000 REVIEWERon 24 July 2017
Format: Hardcover|Verified Purchase
review image
0Comment|Was this review helpful to you?YesNoReport abuse
on 10 January 2017
Format: Hardcover|Verified Purchase
0Comment|Was this review helpful to you?YesNoReport abuse
on 25 April 2017
Format: Hardcover|Verified Purchase
0Comment|Was this review helpful to you?YesNoReport abuse
on 3 October 2017
Format: Hardcover|Verified Purchase
0Comment|Was this review helpful to you?YesNoReport abuse
on 24 September 2017
Format: Hardcover|Verified Purchase
0Comment|Was this review helpful to you?YesNoReport abuse
on 12 July 2017
Format: Hardcover|Verified Purchase
0Comment|Was this review helpful to you?YesNoReport abuse
on 21 April 2013
Format: Hardcover|Verified Purchase
0Comment| 12 people found this helpful. Was this review helpful to you?YesNoReport abuse

Would you like to see more reviews about this item?

Most recent customer reviews

Pages with related products. See and discover other items: pizza dough, bread baking, easy recipes for bread, fermented food

Where's My Stuff?

Delivery and Returns

Need Help?