Flour Water Salt Yeast Cookbook

“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 PastryJAMES BEARD + IACP AWARD WINNER

The International Association of Culinary Professionals (IACP) named the winner of its annual award for outstanding Savory/Sweet cookbook, Baking: Savory or Sweet “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza”

“The venerable International Association of Culinary Professionals named the winners of its annual awards for outstanding cookbook, food writing, essays, photography, multimedia work, and more. Considered the gold standard among cookbook awards, IACP’s Cookbook Awards have been presented for more than 25 years to promote quality and creativity in writing and publishing and to expand the public’s awareness of culinary literature.”
– The New York Grubstreet Association