Baking with steel : the revolutionary new approach to perfect pizza, bread, and more / Andris Lagsdin, Jessie Oleson Moore. [electronic resource]
Editor: New York, NY : Little, Brown and Co., 2017Edición: First editionDescripción: Electronic text (256 pages) ; Color Illustrations ; 26 cmTipo de contenido:- text
- unmediated
- volume
- 9780316465786
- 9780316465809 (ebook)
- 9780316558426
- TX770.P58 L347 2017
| Imagen de cubierta | Tipo de ítem | Biblioteca actual | Biblioteca de origen | Colección | Ubicación en estantería | Signatura topográfica | Materiales especificados | Info Vol | URL | Copia número | Estado | Notas | Fecha de vencimiento | Código de barras | Reserva de ítems | Prioridad de la cola de reserva de ejemplar | Reservas para cursos | |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Libro electrónico | Biblioteca de Mayagüez Acceso en línea | TX770.P58 L347 2017 (Navegar estantería(Abre debajo)) | c. 1 | Disponible | 50000003272589 |
Descripciones mejoradas de Syndetics:
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
Introduction: The Story of Steel -- 1. Before You Bake: Get the Most Out of Your Baking Steel -- 2. Pizza -- 3. Bread -- 4. Beyond Baking
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
Notas de autor provistas por Syndetics
Andris Lagsdin is the inventor of the Baking Steel. He received his pizza education while working for Chef Todd English, but had given up the restaurant life to work in his family's steel business until he discovered a way to combine the two. He lives with his family in Boston's South Shore.Jessie Oleson Moore is a cookbook author and the blogger behind CakeSpy.