Wednesday, July 3, 2013

BOOKS & MAGAZINES

there are few things more satisfying than biting into a freshly made, crispy-on-the-outside, soft-and-supple-on-the-inside slice of perfectly baked bread. for portland-based baker ken forkish, well-made bread is more than just a pleasure, it is a passion that has led him to create some of the best and most critically lauded breads and pizzas in the country. 'flour water salt yeast, the fundamentals of artisan bread and pizza' by ken forkish via amazon.

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