THE VERY BEST COOKBOOKS OF THE YEAR: Ken Forkish. Karen Brooks, restaurant critic, Portland Monthly 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.” “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. Gabriel Rucker, chef/owner of Le Pigeon restaurant For anybody looking to bake amazing bread at home, this book is a must-have.”

He has set the bar for Portland bakeries-that’s why we use his bread at Le Pigeon.

“Ken nails it, end of story, when it comes to the best baguettes or the thinnest, most perfect pizza crust you’ve ever had. Take a look inside the book or read what AMAZON customers have to say. The Wall Street Journal: Food From Heaven-Or Very Nearly, and Corby Kummer of The Atlantic includes it in The Very Best Cookbooks of the Year. Well over its 10th printing and riding high in Amazon's Top Ten Sellers for both bread books and pizza books. Considered the gold standard among cookbook awards, IACP’s Cookbook Awards have been presented for more than 25 years to promote quality and creativity in writing and publishing and to expand the public’s awareness of culinary literature.”įlour Water Salt Yeast is available at bookstores and via online book retailers: “The venerable International Association of Culinary Professionals named the winners of its annual awards for outstanding cookbook, food writing, essays, photography, multimedia work, and more. The International Association of Culinary Professionals (IACP) named the winner of its annual award for outstanding Savory/Sweet cookbook, Baking: Savory or Sweet “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza”

Ken forkish bread