"Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza" by Ken Forkish is a comprehensive cookbook published in 2012 by Potter/Ten SPEED/Harmony/Rodale. This hardcover book, measuring 10.3 inches in length and 8.3 inches in width, covers the basics of making artisan bread and pizza. With 272 pages and beautiful illustrations, it provides detailed tips and recipes for creating delicious homemade bread and pizza. The book is a valuable resource for those interested in baking and follows a traditional approach to the dough-making process, making it a must-have for anyone looking to master the art of bread and pizza making.
