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The elements of pizza: unlocking the secrets to world-class pies at home

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English
Description
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.
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ISBN:
9781607748380
9781607748397
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Grouping Information

Grouped Work ID83dcd5f9-0a02-e76d-73f8-24cb300d5f99
Grouping Titleelements of pizza unlocking the secrets to world class pies at home
Grouping Authorken forkish
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2022-11-30 02:08:36AM
Last Indexed2022-11-30 02:58:27AM

Solr Fields

accelerated_reader_point_value
0
accelerated_reader_reading_level
0
auth_author2
Weiner, Alan (Photographer)
author
Forkish, Ken
author2-role
Weiner, Alan(Photographer),photographer
author_display
Forkish, Ken
available_at_catalog
Galt
detailed_location_catalog
Central
Elk Grove
Franklin
Galt
display_description
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.
format_catalog
Book
eBook
format_category_catalog
Books
eBook
id
83dcd5f9-0a02-e76d-73f8-24cb300d5f99
isbn
9781607748380
9781607748397
itype_catalog
Adult Book Non-Fiction
last_indexed
2022-11-30T10:58:27.637Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
641.8248 F721 2016
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Central
Elk Grove
Franklin
Galt
primary_isbn
9781607748380
publishDate
2016
publisher
Clarkson Potter/Ten Speed
Ten Speed Press
recordtype
grouped_work
subject_facet
Cookbooks
Pizza
title_display
The elements of pizza : unlocking the secrets to world-class pies at home
title_full
The Elements of Pizza Unlocking the Secrets to World-Class Pies at Home [A Cookbook]
The elements of pizza : unlocking the secrets to world-class pies at home / Ken Forkish ; photography by Alan Weiner
title_short
The elements of pizza
title_sub
unlocking the secrets to world-class pies at home
topic_facet
Cooking & Food
Nonfiction
Pizza

Solr Details Tables

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ils:.b24148799.i73843040Franklin641.8248 F721 20161falsefalseDue Dec 13, 2022fraag
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ils:.b24148799BookBooksEnglishTen Speed Press[2016]249 pages : color illustrations ; 27 cm
overdrive:6efa57d0-7a95-4404-a7b0-b5a8747db4edeBookeBookEnglishClarkson Potter/Ten Speed2016

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