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Welcome to Eat Your Books!

If you are new here, you may want to learn a little more about how this site works. Eat Your Books has indexed recipes from leading cookbooks and magazines as well recipes from the best food websites and blogs.

Become a member and you can create your own personal ‘Bookshelf’. Imagine having a single searchable index of all your recipes – both digital and print!

Ken Forkish

  • The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
    • Categories: Pizza & calzones; Restaurants & celebrity chefs
    • ISBN: 9781607748397 eBook (United States) 4/19/2016
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  • The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
    • Categories: Pizza & calzones; Restaurants & celebrity chefs
    • ISBN: 9781607748380 Hardcover (United States) 4/19/2016
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    • Categories: Breads & bread machine; Restaurants & celebrity chefs
    • ISBN: 9781984860378 Hardcover (United States) 9/20/2022
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  • Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
    • Categories: Pizza & calzones; Breads & bread machine
    • ISBN: 9781607742746 eBook (United States) 9/18/2012
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  • Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
    • Categories: Pizza & calzones; EYB Pick - USA; Breads & bread machine
    • ISBN: 9781607742739 Hardcover (United States) 10/20/2012
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  • Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
    • Categories: Pizza & calzones; Breads & bread machine
    • ISBN: 9781299180611 eBook (United States) 1/1/2012
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Biography

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 Tavern in 2013. His first book, Flour Water Salt Yeast, won both a James Beard and IACP award.