Cooking & Food· United States
Flour Water Salt Yeast
by Ken ForkishAggregate Editorial Score15/100
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Published 2012272 pagesEnglish
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Ken Forkish's Flour Water Salt Yeast (2012) stands as one of the most significant works of cooking & food of its era. Ken Forkish's comprehensive guide to artisanal bread and pizza baking at home, emphasising the importance of quality ingredients, long fermentation, and patient technique. A James Beard Award winner that has become the standard home baking reference. Themes of bread baking, sourdough, fermentation run through the work. The book has received recognition from James Beard Award 2013.
Book Details
About the Category
🍳 Cooking & Food
Recipes, food culture, and culinary history.
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🇺🇸 United States
This book is part of United States's rich literary tradition.
Explore books from United States →Editorial Assessment
Flour Water Salt Yeast is the book that taught a generation of home bakers to make genuinely excellent bread. Forkish's patient, detailed approach to long fermentation and high-hydration doughs demystified artisanal baking without dumbing it down. Its James Beard Award was well deserved.
Awards & Recognition
50 Best Books Editorial
notable · genre
201215
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