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


Flour Water Salt Yeast is available at bookstores and via online book retailers:
Barnes & Noble

Well over its 10th printing and riding high in Amazon's Top Ten Sellers for both bread books and pizza books.  Take a look inside the book or read what  AMAZON customers have to say. The Wall Street Journal: Food From Heaven—Or Very Nearly,  and Corby Kummer of The Atlantic includes it in The Very Best Cookbooks of the Year.


“Ken nails it, end of story, when it comes to the best baguettes 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

“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

THE VERY BEST COOKBOOKS OF THE YEAR: Ken Forkish... has written a new guide to yeast, bread, flour, and fermentation that is a worthy addition to a shelf that includes the works of Carol Field, Jeffrey Hamelman, and Chad Robertson, of Tartine Bakery...Forkish goes beyond other books I've read by experimenting with his own mixtures of wheat, rye, and whole-wheat flours, taking influences from the wine world that surrounds him by calling them "field blends," and includes, as many other artisan-bread books do not, pizza.
—The Atlantic/Corby Kummer

FOOD FROM HEAVEN—OR VERY NEARLY  ... Ken Forkish shares his baking secrets in a work that is part technical treatise, part cookbook and part love letter to the staff of life. Mr. Forkish lays it all out in lucid, straightforward prose... offers dozens of recipes suitable for the home kitchen—from "beginner" breads to more complex sourdoughs, as well as pizza doughs and sauces. They're all tempting and many are illustrated in beautiful color photos, from old standbys like Country Brown Bread and Pizza Margherita to such innovations as Sweet Potato and Pear Pizza and Pain au Bacon, in which sea salt and bits of crisp fried bacon and drippings add a smoky, salty tang to a sourdough loaf.
—The Wall Street Journal

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... 

 The hefty tome is packed with lush photography, Forkish's stories of his early days in California's artisan baking community and initial attraction to Portland's small, anti-industrial culinary craftsmen, a detailed description of a day in the life of an artisan baker, and (naturally) step-by-step recipes for easy-to-advanced loaves and Neopolitan-style pizzas worthy of worship, each adapted to the tools and techniques found in home kitchens.
—Portland Monthly/ EatBeat Blog

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

“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

"Owner of Ken’s Artisan Pizza and Ken’s Artisan Bakery in Portland, Ore., Forkish begins by telling of the trials and tribulations of opening up shop. 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

“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

[photography Alan Weiner Photography]