the revolutionary new approach to perfect pizza, bread, and more Lagsdin, Andris. creator author Moore, Jessie Oleson. author López -Alt, J. Kenji. Author of introduction, etc. text nyu 2017 First edition. monographic eng

electronic resource

Electronic text (256 pages) ; Color Illustrations ; 26 cm. Every decade or two, a revolutionary idea turns into a revolutionary product that actually does change the way we make our food.'-- from the foreword by J. Kenji Lopez-Alt, bestselling author of The Food LabA simple but transformative product that supercharges your home oven, the Baking Steel offers a whole new way to cook and bake that blows pizza stones and stovetop griddles away. With Baking with Steel, you'll harness this extraordinary tool to bake restaurant-quality baguettes, grill meats a la plancha, and enjoy pizza with a crust and char previously unimaginable outside a professional kitchen.'Baking With Steel is a fantastic companion for anyone with a Baking Steel, as it showcases its range of applications in the kitchen. From producing gorgeously cooked pizzas to perfectly seared steak and ice cream in minutes, Andris Lagsdin once again shows that there are many reasons to love the power of steel.'-- Nathan Myhrvold, lead author of the award-winning Modernist Cuisine series Introduction: The Story of Steel -- 1. Before You Bake: Get the Most Out of Your Baking Steel -- 2. Pizza -- 3. Bread -- 4. Beyond Baking general Andris Lagsdin, Jessie Oleson Moore. Pizza Baking TX770.P58 L347 2017 9780316465786 9780316465809 (ebook) 9780316558426 2017939505 http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1512322&site=ehost-live http://search.ebscohost.com/login.aspx?direct=true&db=nlebk&AN=1512322&site=ehost-live DLC 170410 20180426155553.0 19591878 eng