03702cam a2200565Ki 4500 on1014156819 OCoLC 20220118144343.0 m d cr cnu---unuuu 171207s2017 nyua o 001 0 eng d 9780316465809 (electronic bk.) 0316465801 (electronic bk.) 9780316465786 031646578X 9780316558426 0316558427 1512322 (OCoLC)1014156819 (OCoLC)1015309754 664EB8A5-8E48-4219-889B-BECE4625F03F OverDrive, Inc. http://www.overdrive.com TEFOD eng rda pn TEFOD N$T MAIN TX763 .L24 2017 CKB 000000 bisacsh 641.815 23 Lagsdin, Andris, author. Baking with steel : the revolutionary new approach to perfect pizza, bread, and more / Andris Lagsdin with Jessie Oleson Moore ; foreword by J. Kenji López-Alt. First edition. New York : Little, Brown and Company, 2017. 1 online resource (ix, 245 pages) : color illustrations. text txt rdacontent computer c rdamedia online resource cr rdacarrier Includes index. Introduction: The Story of Steel -- 1. Before You Bake: Get the Most Out of Your Baking Steel -- Why It Works -- Baking Steel -- 2. Pizza -- Making Pizza the Baking Steel Way -- Tools -- Ingredients -- Dough: The Foundation of Great Pizza -- Sauces -- Pizza Recipes -- 3. Bread -- Bread Basics -- Bread Recipes -- 4. Beyond Baking -- Exploring the Capabilities of the Baking Steel -- Breakfast -- Lunch and Dinner -- Dessert. A simple but transformative product that supercharges your home oven, Baking with 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.'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 Lab'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 Print version record. Master record variable field(s) change: 072 - OCLC control number change Baking. Pizza. Cookbooks. lcgft Cookbooks. fast (OCoLC)fst01752725 Electronic books. Moore, Jessie Oleson, author. López-Alt, J. Kenji, writer of foreword. Print version: Lagsdin, Andris. Baking with steel. First edition. New York : Little, Brown and Company, 2017 9780316465786 (DLC) 2017939505 (OCoLC)982093514 https://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1512322 Acceso Remoto EBSCOhost https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1512322 Acceso en el Campus PUCPR lcc 7 297566 297566 0 0 ddc 0 0 10 10 45 2021-12-20 0 641.815 on1014156819 2021-12-20 00:00:00 2021-12-20 7 0 0 lcc 0 0 12 12 45 2022-01-18 0 TX763 .L24 2017 50000003283958 2022-01-18 00:00:00 Ebook c. 1 2022-01-18 7