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A review by spenstar
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home by Ken Forkish
4.0
I didn't love this one has much as Ken's first effort, but that's partially because much of it was duplicative. I sincerely appreciated the author's humility in recognizing that his skill as a bread baker didn't directly translate to pizza. Revising some old recipes based upon new learnings is part of what makes Ken so relatable - baking is an iterative process.
I had hoped that he'd spend a little more time on some other crusts (Chicago!), but all in all this is a solid book that's probably even more valuable if you haven't read his first.
Merged review:
I didn't love this one has much as Ken's first effort, but that's partially because much of it was duplicative. I sincerely appreciated the author's humility in recognizing that his skill as a bread baker didn't directly translate to pizza. Revising some old recipes based upon new learnings is part of what makes Ken so relatable - baking is an iterative process.
I had hoped that he'd spend a little more time on some other crusts (Chicago!), but all in all this is a solid book that's probably even more valuable if you haven't read his first.
I had hoped that he'd spend a little more time on some other crusts (Chicago!), but all in all this is a solid book that's probably even more valuable if you haven't read his first.
Merged review:
I didn't love this one has much as Ken's first effort, but that's partially because much of it was duplicative. I sincerely appreciated the author's humility in recognizing that his skill as a bread baker didn't directly translate to pizza. Revising some old recipes based upon new learnings is part of what makes Ken so relatable - baking is an iterative process.
I had hoped that he'd spend a little more time on some other crusts (Chicago!), but all in all this is a solid book that's probably even more valuable if you haven't read his first.