000			03702cam a2200565Ki 4500
001			on1014156819
003			OCoLC
005			20220118144343.0
006			m d
007			cr cnu---unuuu
008			171207s2017 nyua o 001 0 eng d
020			_a9780316465809 _q(electronic bk.)
020			_a0316465801 _q(electronic bk.)
020			_z9780316465786
020			_z031646578X
020			_a9780316558426
020			_a0316558427
035			_a1512322
035			_a(OCoLC)1014156819 _z(OCoLC)1015309754
037			_a664EB8A5-8E48-4219-889B-BECE4625F03F _bOverDrive, Inc. _nhttp://www.overdrive.com
040			_aTEFOD _beng _erda _epn _cTEFOD _dN$T
049			_aMAIN
050		4	_aTX763 _b.L24 2017
072		7	_aCKB _x000000 _2bisacsh
082	0	4	_a641.815 _223
100	1		_aLagsdin, Andris, _eauthor.
245	1	0	_aBaking with steel : _bthe revolutionary new approach to perfect pizza, bread, and more / _cAndris Lagsdin with Jessie Oleson Moore ; foreword by J. Kenji López-Alt.
250			_aFirst edition.
264		1	_aNew York : _bLittle, Brown and Company, _c2017.
300			_a1 online resource (ix, 245 pages) : _bcolor illustrations.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
500			_aIncludes index.
505			_aIntroduction: 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.
520			_aA 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
588	0		_aPrint version record.
590			_aMaster record variable field(s) change: 072 - OCLC control number change
650		0	_aBaking.
650		0	_aPizza.
655		7	_aCookbooks. _2lcgft
655		7	_aCookbooks. _2fast _0(OCoLC)fst01752725
655		4	_aElectronic books.
700	1		_aMoore, Jessie Oleson, _eauthor.
700	1		_aLópez-Alt, J. Kenji, _ewriter of foreword.
776	0	8	_iPrint version: _aLagsdin, Andris. _tBaking with steel. _bFirst edition. _dNew York : Little, Brown and Company, 2017 _z9780316465786 _w(DLC) 2017939505 _w(OCoLC)982093514
856			_uhttps://login.ezproxy.pucpr.edu/login?url=https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1512322 _yAcceso Remoto
856	4	0	_3EBSCOhost _uhttps://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=1512322 _yAcceso en el Campus PUCPR
942			_2lcc _c7
999			_c297566 _d297566