|Amazon Price||New from||Used from|
After a twenty-year career in the high-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. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l’Institut Paul Bocuse in France.
Great entry into artisan bread making. I was able to make some delicious bread and I learned a lot! Read morePublished 7 hours ago by James R Newlin
I LOVE this book. I frequently make this bread and have created my own variations. Artisan bread always appeared to be really complicated to me. Read morePublished 2 days ago by em123
AWESOME AWESOME AWESOME!!! Best pain ever.. you will enjoy a lot with your own levain (yeast) and the fluffiness and chewyness and tart flavor of your natural pain! Read morePublished 6 days ago by abcd
Heard so much good about the Ken Forkish technique by other bread makers, decided I needed to try this.
Very well written and easy to understand. Read more
you will really enjoy this book. Everything I have made have turned out well. Easy to follow instructions and very specific. Read morePublished 8 days ago by cheryl naylor
recipes are easy to read and follow and the bread comes out beautiful dark crusty and tasty
best bread book I ever used ( and I used a few )
Great book ! I am making a sour dough starter right now.This book has greatly improved my bread making skills.I highly recommend to anybody interested in bread making.Published 12 days ago by Amazon Customer
Fantastic! My new bread bible!! Am trying every recipe in the book - great success so far!Published 16 days ago by Ray Harris
Great explanations of bread chemistry that are very accessible to the average reader. However, the book is a bit of a one trick pony in that author apparently only likes round,... Read morePublished 16 days ago by sandra simpson-kraft