Ken Forkish

About The Author

Tras veinte años de carrera en el sector tecnológico, KEN FORKISH decidió dejar atrás Silicon Valley y la América empresarial para convertirse en panadero. Se trasladó a Portland (Oregón) y abrió Ken's Artisan Bakery en 2001, seguido de Ken's Artisan Pizza en 2006 y Trifecta Tavern en 2013. Su primer libro, Harina, agua, sal, levadura, ganó los premios James Beard y IACP.

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Books by Ken Forkish

Harina agua sal levadura

Los fundamentos del pan y la pizza artesanos

By Ken Forkish

James Beard Foundation Book Award Winner
The IACP Cookbook Awards Winner

Pocas cosas resultan tan agradables como morder una rebanada de pan recién hecho, crujiente por fuera, suave y flexible por dentro, y perfectamente horneado. Para Ken Forkish, panadero profesional afincado en Por...

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