Here are 34 books that Flour Water Salt Yeast fans have personally recommended if you like
Flour Water Salt Yeast.
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I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
Lahey is another pizza sage I refer to often. His no-knead pizza dough is a revelation, and his composed pizza recipes are at once simple and mind blowing.
Make homemade pizza that exceeds your wildest expectations—yet couldn’t be simpler—with Jim Lahey’s groundbreaking no-knead dough and inventive toppings.
Jim Lahey, the baking genius behind New York City’s celebrated Sullivan Street Bakery and Co. pizza restaurant, has developed a brilliant recipe that requires no kneading and produces an irresistible crust in any home oven—gas or electric—in fewer than five minutes. The secret to incredible pizza is a superb crust—one that is crisp yet chewy, and slightly charred around the edges. My Pizza shares this revolutionary technique and the creative pies that put Co. on the map, as well as recipes…
I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
Once you master a good pizza dough recipe, the next step is experimenting with different combinations of toppings. Whenever I need some pairing inspiration for seasonal produce or meats or a special type of cheese, this is the first book I reach for.
Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible flavor from them. Drawing on dozens of leading chefs' combined experience in top restaurants across the country, Karen Page and Andrew Dornenburg present the definitive guide to creating "deliciousness" in any dish.
Thousands of ingredient entries, organized alphabetically and cross-referenced, provide a treasure trove of spectacular flavor combinations. Readers will learn to work more intuitively and effectively with ingredients; experiment with temperature and texture; excite the nose and palate with herbs, spices, and other seasonings; and balance the sensual, emotional, and spiritual elements…
I'm an herbalist dedicated to teaching people practical approaches to herbalism and creativity. I do this on my Substack, in clinical intakes with my herbal clients (I work mostly with artists), and in workshops and classes. My life and herbal practice revolve around food. I’ve cooked professionally for over 15 years, worked on organic farms, and grow food at home for myself and pollinators in my region. The best bet we have at caring for ourselves and our communities is through the food we grow, buy, prepare, and eat. I like to say most people are already doing herbalism, they just don’t know it's happening in their kitchens at breakfast, lunch, and dinner every day.
I believe 2 things without a shred of doubt: all humans are creative and anyone can cook. Samin Nosrat adds the critical finale: “…and make it delicious.”
Everyone can benefit from this book, especially those who appreciate good, well-executed dishes but don’t quite understand what makes them so irresistible. As someone who didn’t do much better than fail at high school and college science, Nosrat makes incredibly complex concepts simple and doable! Not to mention, it’s delightfully illustrated.
The infographics, tables, and flowcharts make the content engaging and accessible. It is a cookbook, indispensable kitchen reference, and testament to the power of creative collaboration. Here is evidence that cooking is an art and a science.
Now a major Netflix documentary A Sunday Times Food Book of the Year and a New York Times bestseller Winner of the Fortnum & Mason Best Debut Food Book 2018
While cooking at Chez Panisse at the start of her career, Samin Nosrat noticed that amid the chaos of the kitchen there were four key principles that her fellow chefs would always fall back on to make their food better: Salt, Fat, Acid and Heat.
By mastering these four variables, Samin found the confidence to trust her instincts in the kitchen and cook delicious meals with any ingredients. And with…
I am a cookbook author, editor, local food enthusiast, and the creator of the blog Thursday Night Pizza, where I share weekly recipes and de-snobbify the process of from-scratch pizza for home cooks of all skill levels. When I’m not in the kitchen or behind my computer, I enjoy gardening, working on house projects, tending to my Little Free Library, and roaming my city of Philadelphia with my husband and son.
Not only is this book a beauty, but it’s also a great way to discover new pairings for your favorite seasonal pizza toppings. Many of my favorite pizza recipes have been adapted from combinations of ingredients found in recipes for salads, casseroles, fancy meals, sandwiches, and more. If you’re a farmers’ market fiend and a homemade pizzamaker, you need more books like this one.
Six seasons - each with its own character. The first vegetables of spring are all about tenderness and new growth. We've been eating sturdy winter fare for so long that slender, tender, and delicate is exactly what we need ...a ripe juicy tomato would feel too much, too soon. Early summer steps up that game a bit - the flavours aren't yet intense, but the fresh and green notes are deeper and all is livelier. Midsummer starts the flavour riot - more variety, more colours and textures. Late summer is the lush period - the richest colours, most vibrant flavours,…
I landed my dream job teaching kindergarten in a Brooklyn public school, but it soon ended thanks to citywide budget cuts. Wanting to continue connecting with children, I made my way into children's book publishing first as an editor, later as a writer. I've now written over 100 books including Dinner at the Panda Palace(PBS StoryTime book);May I Pet Your Dog?(Horn Book Fanfare); Dozens of Dachshunds (Scholastic Book Club selection); the Our Principal series (S&S Quix books); and The Adventures of Allie and Amyseries, written with Magic School Bus author Joanna Cole. I found my new dream job teaching, entertaining, and encouraging children through books.
Best buddies Pizza and Taco start out bored, but this book is anything boring! After several goofy ideas fail, the friends come up with a great one: throw a party! Of course, their plans go awry, including the sign mistakenly announcing a "Farty" instead of a "Party". After reading this book, kids may not be able to look at a slice or a taco again without laughing.
The second in a hilarious young graphic novel series about Pizza and Taco. This time around Pizza and Taco are bored, so they decide to throw an awesome party! What could possibly go wrong?
Pizza and Taco have the oh-so-relatable problem of not knowing what to do when boredom strikes. The answer? Throw a party! They have a location, a guest list, and decorations. Everything is perfect . . . until it isn't. In fact, it's kind of a DISASTER! Ice Cream has a meltdown, and who knew Hamburger was lactose intolerant? (Who invited Cheeseburger anyway?) Well, now they know…
I've been writing and drawing children’s books and comic books for kids for over 23 years. I've always loved the comic book format and visual storytelling. Reading pictures is actually very stimulating for kids and adults alike. I’m also a parent to three daughters and teach art at an elementary school locally, so I work with children and see what captures their imaginations and inspires them. As someone who’s written and illustrated numerous graphic novels for kids, moderates a children’s book review group, and reads so many of the newest books available, I selected these graphic novels as some of the best I’ve read in the different genres that have been released recently.
In this issue of the extremely funny series Pizza and Taco, they team up with two more friends, Hotdog and Hamburger to make a rock band. Lots of jokes are peppered in with the struggles of writing songs and learning to work together! This is a great series for kids in the 1st and 2nd grade reading level.
The art is fun and the graphic novel has simple layouts that makes it easy for kids to follow the action. There are some really cute band jokes right in the beginning that may go over children’s heads like “Food Fighters” and “Jam Jett”, but are still funny names.
What’s great about comics like this is that it gets kids reading and caters to an ADHD brain. Short sentences and a fast-moving plot are a great device to engage young children.
Besties Pizza and Taco are ready to rock out! They have a cool band name! And some instruments—sort of. Songs? Well, even without mad musical skills, how hard can it be? This super-silly graphic novel series by Stephen Shaskan hits a new high note!
Pizza and Taco love music! They make lists, and they have tryouts to get more band members. They think they have all the ingredients to rock the scene. But maybe this garage band should stay in the garage!!
This hilarious young graphic novel—with chapters—will tickle the funny bones of kids ages 5 to 8 and bolster…
I take “silly” graphic books quite seriously: I’m a firm believer that encouraging young people to read for pure enjoyment creates lifelong readers. Originally a reluctant reader myself, it was primarily graphic books that strengthened my reading skills, my vocabulary, and that ultimately turned me into a fierce advocate for literacy. Now a professional creative, I try to share my love of books and graphic books by paying it forward and creating my own books that I hope will resonate with readers and turn them into strong readers as well!
Once your young reader has gained confidence and is ready to tackle some longer graphic novels, I think the Pizza and Taco series is a perfect step up.
Who doesn’t love pizza? Who doesn’t love tacos? Who would have thought of making them both heroes of a graphic novel? (Well, obviously, the answer to that question is Stephen Shaskan!) This perfect pair of delectable, delightful friends will have your reader laughing (and will possibly get their stomach grumbling!)
The first in a hilarious young graphic novel series about Pizza and Taco. Two best friends, lots of toppings...but only one of them can be the BEST, right? Fans of Narwhal and Jelly will eat this book up...and be hungry for more!
Best friends are the BEST! But WHO is the BEST? Is it Pizza or Taco? The question is debatable! They both love water slides. They both are friends with Hot Dog and Hamburger. In fact, maybe they should have a debate and get their friends to VOTE for who's the best! Can their friendship survive the race for…
On the wall in my office, I have an old newspaper article containing a recipe for Boris Karloff's guacamole. (If you're interested, the title of the article is "Boris Karloff Mad About Mexican Food.") I keep it there because it reminds me of what I love about this genre, in that monsters can contain multitudes. They're not just evil... they can also love guacamole. A good monster novel will have you both cowering in fear and feeling a pang of empathy for the creature, making it a ton of fun to read.
When I was writing my own kid book dealing with monsters, I picked this one up on a whim just to see how kid book authors handle monsters.
I was pleasantly surprised to find it dealt with everything I love: small towns, a gang of kids, and other worldly creatures—in this case vampire-werewolf hybrids. Think Mystic Pizza + Attack the Block. It’s exciting, monster-hunting fun.
Toby McGill dreams of becoming a world-famous chef, but up until now, his only experience has been watching the Food Network. When Toby lands a summer job at Killer Pizza, where pies like The Monstrosity and The Frankensausage are on the menu, things seem perfect. His coworkers, Annabel and Strobe, are cool, and Toby loves being part of a team. But none of them are prepared for what's really going on at Killer Pizza: It's a front for a monster-hunting organization!
Learning to cook pizzas is one thing, but killing hideously terrifying monsters? That's a whole…
I’ve been living a semi-nomadic lifestyle and traveling the globe for all my adult life, and travel has truly shaped who I am. In 2014, when I learned about the many advantages of a vegan lifestyle for my health, the planet, and the animals, I felt compelled to make the change.
There was one thing holding me back, though, which was the fear that being vegan would ruin travel. Fortunately, I gave it a trial run anyway during a three-week trip to Greece and discovered that being vegan actually made traveling even more fun! Ever since, I’ve been sharing my global vegan discoveries on my website, the Nomadic Vegan.
This guide is full of practical tips for traveling as a vegan, including how to plan and organize your trip, how to get insider help and advice from vegan locals in your destination, and even how to engage in vegan activism or volunteer work while traveling.
The author is a keen world traveler who became vegan back in 2008, so she draws on lots of personal experience and also shares some funny personal stories so you can learn from her mistakes!
After a day of sightseeing, you are in no mood to pick pepperoni off your pizza or nibble on undressed lettuce leaves. “The Essential Vegan Travel Guide” is here to ensure that your vacation is filled with good times and good food. Stop stressing, because the only thing you should be worrying about on holiday is whether red or white pairs better with your seitan piccata!Ever wondered "where can I find vegan food near me?" Or do you want to know where a vegan, vegetarian or healthy eater can eat, no matter where you travel?This step-by-step travel guide shows you…
I’m a longtime food writer, magazine editor, cookbook author, and certified chef (through Kendall College, also in Chicago of course!). I was born in Chicago, raised in the Northern suburbs, and came back right after graduating from the University of Michigan in the early 2000s. For two decades, I lived in various parts of the city and wrote about the food scene for local and national outlets. The first edition of The Chicago Chef’s Table came out in 2012. Even though I moved to the suburbs a few years ago with my growing family, we still get down to the city often to enjoy the hottest new spots. My love for Chicago will never subside!
Steve’s headshot is still hanging in both off-the-beaten path and famous restaurants in Chicago having been known as the “Hungry Hound” when he was the premier food reporter for ABC/Channel 7.
He’s now with Channel 5, and he continues to report on lesser-known restaurants and chefs in the city. In fact, he’s made people famous just by his endorsements! That’s why I love his focus on tavern-style pizza. That’s much less talked about than deep dish so there’s lots to learn by this book!
There are few things that Chicagoans feel more passionately about than pizza. It is the most identifiable food of the city, and neighbors can argue endlessly about who makes the best pie, whether thin crust or deep dish takes the cake, and which essential ingredients are the most important to make up the ideal pizza. With such a broad range of Chicagoland pizzerias, how could anyone ever decide the best of the best, once and for all? Enter Steve Dolinsky, Chicago's very own eminent food journalist and impartial pizza judge extraordinaire. Dolinsky has embarked on a self-described "Pizza Quest," methodically…
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