After a twenty-year career in the tech industry, KEN FORKISH decided to leave Silicon Valley and corporate America behind to become a baker. He moved to Portland, Oregon, and opened Ken's Artisan Bakery in 2001, followed by Ken's Artisan Pizza in 2006 and Trifecta in 2013. Forkish trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.
Forkish aims to raise thebar on home pizza consumption by showing just how possible it is to bake extraordinary pizza to rival theartisanal output of any pizzeria. . . .Committed bakers will find plenty here tokeep ovens hot and families plates filled with honest versions of one of the nation s most beloved foods. - Booklist