The International Association of Culinary Professionals (IACP) named the winner of its annual award for outstanding Savory/Sweet cookbook, Baking: Savory or Sweet “Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza”

“The venerable International Association of Culinary Professionals named the winners of its annual awards for outstanding cookbook, food writing, essays, photography, multimedia work, and more. Considered the gold standard among cookbook awards, IACP’s Cookbook Awards have been presented for more than 25 years to promote quality and creativity in writing and publishing and to expand the public’s awareness of culinary literature.”

– The New York Grubstreet Association

“If there were ever to be a bible for all things pizza — and I mean all things — Ken Forkish has just written it. The detail that went into this book is so vast and exact that after reading it you will
simply never have another question about any kind of pizza, from anywhere in the world.”

—Marc Vetri, author of Mastering Pasta and owner of Vetri