Diverse The Elements of Pizza Ratgeber von Ken Forkish

Zusatztext “If there were ever to be a bible for all things pizza—and I mean all things —Ken Forkish has just written it. 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.” —Marc Vetri, author of  Mastering Pasta and owner of Vetri “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. Forkish’s formidable intellect and knowledge, combined with his can-do spirit, will turn any pizza lover into a pizza maker.” —Ed Levine, founder and CEO of Serious Eats “If you’re into.

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.

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.

*The Elements of Pizza * - Unlocking the Secrets to World-Class Pies at Home [A Cookbook] / 37.99€ / Buch