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Generic Brand The Elements Of Pizza
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Generic Brand The Elements Of Pizza features
Dimensions
Normal Size
Year of Publication
2020 and Before
Number of Pages
251-300
Set/Single
One item
Language of Publication
English
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Product description
Isbn: 9781607748380 Author: ken forkish Publisher: ten speed press usa Language: english Binding: paperback Summary: in this highly anticipated cookbook, ken forkish - owner of the beloved restaurant ken's artisan pizza in portland, oregon
The james beard and ıacp 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. 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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- The selling price on Trendyol already includes the export-related costs.
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- Made in Türkiye
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- Barcode No: KB9781607748380
- Origin: TR
Generic Brand The Elements Of Pizza features
Dimensions
Normal Size
Year of Publication
2020 and Before
Number of Pages
251-300
Set/Single
One item
Language of Publication
English
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Product safety information
Product description
The james beard and iacp award-winning author of
Flour Water Salt Yeast
And one of the country's most trusted baking authorities 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.
