Flour Water Salt Yeast The Fundamentals of Artisan Bread and Pizza [A Cookbook]

Winner, IACP Awards 2013 - Baking: Savory or Sweet
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 by Ken Forkish.
Eater National

"Legendary Portland baker Ken Forkish (of the watershed Ken's Artisan Bakery and much-loved Ken'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

"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