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Articles by Ken Forkish
Father's Day gifts: 20 practical and fun ideas from $12
Mothers get flowers, brunches and love letters. Dads? A rushed dinner booking or maybe a last-minute card, if they’re lucky. But this year, it’s time to show up properly with Father’s Day gifts that feel thoughtful, useful, and even a little fun. Father’s Day falls on June 15 this year, so there’s still time to plan something special. If you’ve ever found yourself stumped on what to get dad, you’re not alone. Finding the right gift can be tricky, especially when he claims he “doesn’t need anything”.
The Best Baking Recipes of 2022
| December 23, 2022 | Bread | But let’s talk a little more about these crackers I’ve made over and over. As someone who lovingly replenishes my sourdough daily, I often end up with more scraps than I can handle, and these tangy, flavorful crackers are a wonderfully easy solution to that problem. And it might be worth picking up the book just for the cinnamon roll recipe—they might be the best recipes I’ve ever made.
The 2022 Eater Portland Holiday Gift Guide
Spice blends, teas, dishware, and more — all made in Oregon by and Nov 8, 2022, 3:45pm EST If you buy something from an Eater link, Vox Media may earn a commission. See our ethics policy. Portland’s status as a “food city” doesn’t simply refer to its restaurants: This is a town full of knifesmiths and spice merchants, distillers and master preservers. At places like My People’s Market or Wellspent, locals search for locally made hot sauces or olive oils, charcuterie or ceramics.
Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A Baking Book by the Author of Flour Water Salt Yeast]
The New York Times bestselling author of teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves. If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery–except it came from your own oven.
To Make Better Bread, Learn Baker's Math
You and your friends have a shorthand. You know that if Caleb shows up on Friday night with a bottle of tequila instead of pét-nat, it means he and Dean have broken up again and that you're in for a night of consoling your drunk best friend. Bread bakers have a shorthand too. It's called baker's percentages or baker's math, and it's a system of tracking ingredient ratios that lets an experienced baker know, at a glance, what kind of bread they're dealing with.
At The Pass with Leah Henry — Toronto Restaurants by Stephanie Dickison
At The Pass is a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight. 🕒 4.5 min read Currently Pasta Cook,Giulietta Formerly Bar Isabel, La Banane Favourite dish to make right now Anything with udon. I usually eat late at night and always have udon and dumplings in my freezer.
At The Pass with Hyun Jung Kim — Toronto Restaurants by Stephanie Dickison
At The Passis a weekly series showcasing Toronto’s best chefs. You won’t find any celebrity chefs featured here. Perhaps you already know these fine cooks, but maybe not. They’re not famous - yet. But it’s time these talented, passionate, hard-working chefs got a bit of the spotlight. 🕒 5.5 min read Currently Chef/Owner, Core Korean KitchenandCore Bubble Tea Formerly George Restaurant and Globe Bistro. I also briefly worked at Scaramouche, C5, The Chase, Sidecar, and Mercatto.
The Saturday White Bread
Step 1 Autolyse: Combine the 1,000 grams of flour with the 720 grams of 90°F to 95°F (32°C to 35°C) water in a 12-quart round tub or similar container. Mix by hand just until incorporated. Cover and let rest for 20 to 30 minutes. Step 2 Mix: Sprinkle the 21 grams of salt and the 4 grams (1 level teaspoon) of yeast evenly over the top of the dough. Mix by hand, wetting your working hand before mixing so the dough doesn't stick to you.
The Fundamentals of Artisan Bread and Pizza [A Cookbook]: FORKISH, KEN: Amazon.com.au: Books
Winner, IACP Awards 2013 - Baking: Savory or Sweet Winner, James Beard Foundation Award 2013 - Baking and Dessert "If books full of stunning bread porn -- all craggy crusts, yeasty bubbles and floured work surfaces -- are your thing, here's Flour Water Salt Yeast by Ken Forkish." --Eater National 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 Water Flour...
Cookbooks for the Wannabe GREAT BRITISH BAKING SHOW Contestant
Few things have brought me as much comfort during this wild year as the Great British Baking Show. Sure, I’m late to the game; the show is ten years old, first airing back in 2010. This show is like a warm hug. It’s wholesome and sweet (see what I did there?), and the contestants are always endearing and oh-so-funny, in a super British way. And inevitably, if you spend as much time as I have watching episodes—old and new—of this charming show, you’re going to want to start baking.
The Elements of Pizza: Unlocking the Secrets to World Class Pies at Home by Ken Forkish
Staff Pick From Portland's own Ken Forkish comes this in-depth look at the art of pizza making. While his claims that you can make a better pizza than the pros might seem like a stretch, with this book and a little practice, you'll be on your way to perfect homemade pizza in no time.
Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]
Main navigation Flour Water Salt Yeast (Hardcover) The Fundamentals of Artisan Bread and Pizza [A Cookbook] By Ken Forkish Ten Speed Press, 9781607742739, 272pp. Publication Date: September 18, 2012 List Price: 35.00* * Individual store prices may vary. Description NEW YORK TIMES BESTSELLER • From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
Mąka, woda, drożdże, sól
Światowy bestseller! Ken Forkish, znany i ceniony piekarz, zdradza sekret doskonałego pieczywa i pokazuje, jak przygotować je z zaledwie czterech składników - mąki, wody, drożdży i soli. Omawia techniki piekarskie, które z powodzeniem można przystosować do warunków domowych.
Flour Water Salt Yeast
Winner, IACP Awards 2013 - Baking: Savory or Sweet Winner, James Beard Foundation Award 2013 - Baking and Dessert "If books full of stunning bread porn -- all craggy crusts, yeasty bubbles and floured work surfaces -- are your thing, here's Flour Water Salt Yeast by Ken Forkish." --Eater National "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 Water Flour...
Amazon.co.uk: Peter Reinhart: 9781580089982: Books
Peter Reinhart's new bread book, like his previous titles, will give you bread of superior quality. Unlike his previous books however, the techniques he uses are very different to Crust and Crumb or The Breadmaker's Apprentice.The most obvious alteration of his old technique is kneading the bread for short bursts of time several times rather than one long 15 minute knead (a technique similar to Dan Leppard's in The Handmade Loaf for example).
A Baker's Book of Techniques and Recipes: Jeffrey Hamelman: 9780471168577: Amazon.com: Books
The warm, complex aroma of a fresh-baked loaf of bread can be utterly tantalizing; the first bite, a revelation. In, award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking - a kitchen essential for seasoned home bakers and professionals alike.
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