Flour, Water, Salt, Yeast by Ken Forkish

A New York Times bestseller and IACP Cookbook Award winner, this book is considered a must-have baking guide from one of Portland, Oregon’s most acclaimed bakers, Ken Forkish. In “Flour Salt Water Yeast,” Forkish translates his years of expert-level skill into a baking guide suitable for the home baker. The chef developed and tested the recipes in his own home kitchen, making sure his impeccable formulas and clear instructions would result in top-quality artisan breads and pizzas that could be replicated in any home. There’s something in this book for everyone, from beginners to serious bakers.