Flour Water Salt Yeast: Cărți pâine artizanală
Autor Ken Forkishen Limba Engleză Hardback – 18 sep 2012
Subliniem că momentul în care scoți prima pâine artizanală din propriul cuptor — cu acea crustă croantă și miez elastic — transformă definitiv ritualul mesei în familie. Flour Water Salt Yeast nu este doar o culegere de rețete, ci o educație completă în arta fermentației, scrisă de Ken Forkish special pentru mediul casnic. Remarcăm rigurozitatea cu care autorul a testat fiecare formulă în condiții de bucătărie obișnuită, eliminând mitul că ai nevoie de echipamente profesionale pentru rezultate de top. Apreciem în mod deosebit flexibilitatea oferită: poți alege un aluat simplu pentru o cină rapidă sau poți explora profunzimea gustului prin maia naturală (levain), demistificată aici într-un capitol dedicat. Cine a experimentat deja rigoarea tehnică din Bread de Daniel Stevens va găsi în volumul lui Forkish o abordare mai concentrată pe estetica și textura specifică brutăriei americane moderne, dar cu o simplitate a ingredientelor aproape monastică. Dacă în lucrările sale ulterioare, precum Evolutions in Bread, autorul se concentrează pe perfecționarea pâinii la tavă și a sandvișurilor, Flour Water Salt Yeast rămâne lucrarea fundamentală, „biblia” care pune bazele pentru tot ce înseamnă Cărți pâine artizanală. Este un ghid vizual superb, unde cele 75 de fotografii nu sunt doar ilustrative, ci funcționează ca repere de control pentru fiecare etapă a procesului, de la bulele de fermentație până la gradul de coacere al crustei.
Preț: 250.55 lei
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Specificații
ISBN-10: 160774273X
Pagini: 272
Ilustrații: 75 Full-Colour Photos
Dimensiuni: 212 x 269 x 28 mm
Greutate: 1.19 kg
Editura: Clarkson Potter/Ten Speed
Seria Cărți pâine artizanală
Locul publicării:Berkeley, CA, United States
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De ce să citești această carte
Pentru oricine dorește să treacă de la simplul hobby la măiestrie artizanală fără a părăsi bucătăria proprie. Câștigi control total asupra ingredientelor și înveți să gestionezi timpul de fermentare în funcție de programul tău, nu invers. Este investiția ideală pentru cei care apreciază calitatea unei pizza napoletane autentice sau a unei pâini cu maia care rivalizează cu cele din brutăriile celebre.
Despre autor
Ken Forkish este unul dintre cei mai respectați brutari din Statele Unite, fondator al celebrei brutării Ken's Artisan Bakery și al Ken's Artisan Pizza din Portland. Abandonând o carieră în tehnologie pentru pasiunea sa culinară, Forkish a devenit o autoritate globală în domeniul panificației, fiind laureat al prestigiosului premiu James Beard. Stilul său se remarcă prin obsesia pentru detalii și capacitatea de a traduce procese chimice complexe în instrucțiuni clare pentru amatori. Lucrările sale sunt considerate standardul de aur pentru brutăria artizanală contemporană, promovând utilizarea ingredientelor de bază pentru a obține arome complexe.
Recenzii
Winner, James Beard Foundation Award 2013 -Baking and Dessert
If books full of stunning bread porn all craggy crusts, yeasty bubbles and floured work surfaces are your thing, here's"Flour Water Salt Yeast"byKen Forkish.
Eater National
"Legendary Portland baker Ken Forkish (of the watershedKen's Artisan Bakeryand much-lovedKen's Artisan Pizza)has joined the ranks of the lauded letterers with his mammoth new cookbook"Water Flour Salt Yeast: The Fundamentals of Artisan Bread and Pizza."In"Water Flour Salt Yeast," he aims to bring the spirit and quality of his famous crusty, blistered breads to the passionate home baker using those four titular ingredients."
portlandmonthlymag.com
Exceptionally detailed and clearly written with dedicated bakers in mind. . . . Cooks and students who are serious about the craft of bread baking will definitely want to check out this title.
Library Journal
Forkish's instructions are clear, concise and incredibly precise... For true artisan bread lovers -- and homemade pizza fanatics -- this book sets a new standard."
Oregonian, June 25, 2012
"Owner of Ken s Artisan Pizza and Ken s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop (people didn t want to pay $2.50 for a cup of herbal tea). Divided into four sections ( The Principles of Artisan Bread, Basic Bread Recipes, Levain Bread Recipes, and Pizza Recipes ), with recipes broken down by breads made with store-bought yeast, breads made with long-fermented simple doughs, and doughs made with pre-ferments, the book presents recipes accessible to novices, while providing a different approach for making dough to experienced bakers. Plenty of step-by-step photographs, along with a chapter outlining Great Details for Bread and Pizza, make this slim work a rival to any bread-baking tome. A variety of pizza recipes, including sweet potato and pear pizza and golden beets and duck breast prosciutto pizza, (along with an Oregon hazelnut butter cookie recipe), end the title and inspire readers to put on the apron and get out the flour.
Publishers Weekly, 6/4/2012
Ken Forkish s story is as unique, interesting, and delicious as his famous breads and pizzas. The man abandoned his past, courageously stepped off the cliff and followed his passion, and the result has been a gift to all of us: great breads, fabulous pizzas, and now this beautiful book Flour Water Salt Yeast in which he reveals all.
Peter Reinhart, author of "Artisan Breads Every Day "and" The Joy of Gluten-Free, Sugar-Free Baking"
Ken nails it, end of story, when it comes to the best levain bread or the thinnest, most perfect pizza crust you ve ever had. He has set the bar for Portland bakeries that s why we use his bread at Le Pigeon. For anybody looking to bake amazing bread at home, this book is a must-have.
Gabriel Rucker, chef/owner of Le Pigeon restaurant
This fun book offers more than just top-quality bread. Flour Water Salt Yeast reveals all the formulas, processes, tips, and tricks Ken established in his years of experience as a professional baker. But most importantly, it teaches home bakers how to create their own bread using multiple schedules and ingredient combinations. Hey all that without having to get up to bake in the middle of the night.
Michel Suas, founder of the San Francisco Baking Institute and author of "Advanced Bread and Pastry"
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. 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.
Karen Brooks, restaurant critic, Portland Monthly"
Descriere
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
There are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. For Portland-based baker Ken Forkish, well-made bread is more than just a pleasure it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country.
In "Flour Water Salt Yeast," Forkish translates his obsessively honed craft into scores of recipes for rustic boules and Neapolitan-style pizzas, all suited for the home baker. Forkish developed and tested all of the recipes in his home oven, and his impeccable formulas and clear instructions result in top-quality artisan breads and pizzas that stand up against those sold in the best bakeries anywhere.
Whether you re a total beginner or a serious baker, "Flour Water Salt Yeas"t has a recipe that suits your skill level and time constraints: Start with a straight dough and have fresh bread ready by supper time, or explore pre-ferments with a bread that uses biga or poolish. If you re ready to take your baking to the next level, follow Forkish s step-by-step guide to making a levain starter with only flour and water, and be amazed by the delicious complexity of your naturally leavened bread. Pizza lovers can experiment with a variety of doughs and sauces to create the perfect pie using either a pizza stone or a cast-iron skillet.
" Flour Water Salt Yeast" is more than just a collection of recipes for amazing bread and pizza it offers a complete baking education, with a thorough yet accessible explanation of the tools and techniques that set artisan bread apart. Featuring a tutorial on baker s percentages, advice for manipulating ingredients ratios to create custom doughs, tips for adapting bread baking schedules to fit your day-to-day life, and an entire chapter that demystifies the levain-making process, Flour Water Salt Yeast is an indispensable resource for bakers who want to make their daily bread exceptional bread."
Notă biografică
After a twenty-year career in the tech industry, KEN FORKISH decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta Tavern in 2013. His first book, "Flour Water Salt Yeast," won both a James Beard and IACP award.
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