Articles liés à Baking with Steel: The Revolutionary New Approach to...
Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More - Couverture rigide
Synopsis
Make the best baked goods-pretzels, pizzas, pies-you've ever made- along with pancakes, slab ice cream, and much, much more.
Most people know the landmark Modernist Cuisine books for their groundbreaking scientific culinary techniques. But the most relevant finding to come from their lab is that the thermodynamics of home baking can be transformed by a simple slab of steel. That fact led Andris Lagsdin, a former chef who had returned to work at his family's steel manufacturing company, to create the Baking Steel, a plate of metal that serves as supercharged pizza stone, griddle, slab ice cream maker, and more.
In this book, you'll find recipes and innovative techniques for a truly transformative piece of kitchen equipment. In BAKING WITH STEEL, readers will learn how to achieve restaurant-quality baked goods, make grilled meats a la plancha, and make pizza crust with a crunch and char home cooks have previously only dreamed of. Above all, this book is the companion book to the tool that is quickly becoming a must-have item for serious cooks and bakers, one that puts niche pizza stones and skillet pans to shame.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
À propos des auteurs
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 take over 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.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Résultats de recherche pour Baking with Steel: The Revolutionary New Approach to...
Image d'archives
Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More
Edité par
Little, Brown US, 2018
ISBN 10 : 031646578X
ISBN 13 : 9780316465786
Ancien ou d'occasion
Couverture rigide
Vendeur : World of Books (was SecondSale), Montgomery, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : Good. "The answer you've been waiting for to produce consistently awesome pizza over and over" - J. Kenji Lopez-Alt, author of THE FOOD LAB. N° de réf. du vendeur 00107701210
Acheter D'occasion
EUR 11,25
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 3 disponible(s)
Image fournie par le vendeur
Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More
Edité par
Voracious, 2017
ISBN 10 : 031646578X
ISBN 13 : 9780316465786
Ancien ou d'occasion
Couverture rigide
Vendeur : Zoom Books East, Glendale Heights, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : very_good. Book is in very good condition and may include minimal underlining highlighting. The book can also include "From the library of" labels. May not contain miscellaneous items toys, dvds, etc. . We offer 100% money back guarantee and 24 7 customer service. N° de réf. du vendeur ZEV.031646578X.VG
Acheter D'occasion
EUR 11,25
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image fournie par le vendeur
Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More
Edité par
Voracious, 2017
ISBN 10 : 031646578X
ISBN 13 : 9780316465786
Ancien ou d'occasion
Couverture rigide
Vendeur : -OnTimeBooks-, Phoenix, AZ, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : good. A copy that has been read, remains in good condition. All pages are intact, and the cover is intact. The spine and cover show signs of wear. Pages can include notes and highlighting and show signs of wear, and the copy can include "From the library of" labels or previous owner inscriptions. 100% GUARANTEE! Shipped with delivery confirmation, if you're not satisfied with purchase please return item! Ships via media mail. N° de réf. du vendeur OTV.031646578X.G
Acheter D'occasion
EUR 13,14
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Baking with Steel : The Revolutionary New Approach to Perfect Pizza, Bread, and More
Edité par
Little Brown & Company, 2017
ISBN 10 : 031646578X
ISBN 13 : 9780316465786
Ancien ou d'occasion
Couverture rigide
Vendeur : Better World Books, Mishawaka, IN, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good. N° de réf. du vendeur 15337008-6
Acheter D'occasion
EUR 13,64
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More
Edité par
Voracious, 2017
ISBN 10 : 031646578X
ISBN 13 : 9780316465786
Ancien ou d'occasion
Couverture rigide
Vendeur : Half Price Books Inc., Dallas, TX, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Hardcover. Etat : Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! N° de réf. du vendeur S_481359019
Acheter D'occasion
EUR 13,58
Expédition à EUR 3,30
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : 1 disponible(s)
Image d'archives
Baking with Steel Format: Hardcover
Edité par
Hachette Book Group, 2017
ISBN 10 : 031646578X
ISBN 13 : 9780316465786
Ancien ou d'occasion
Couverture rigide
Vendeur : INDOO, Avenel, NJ, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : As New. Unread copy in mint condition. N° de réf. du vendeur TW9780316465786
Acheter D'occasion
EUR 23,72
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
Baking with Steel Format: Hardcover
Edité par
Hachette Book Group, 2017
ISBN 10 : 031646578X
ISBN 13 : 9780316465786
Neuf
Couverture rigide
Vendeur : INDOO, Avenel, NJ, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Etat : New. Brand New. N° de réf. du vendeur 9780316465786
Acheter neuf
EUR 23,81
Livraison gratuite
Expédition nationale : Etats-Unis
Expédition nationale : Etats-Unis
Quantité disponible : Plus de 20 disponibles
Image d'archives
BAKING WITH STEEL: THE REVOLUTIONARY NEW
Edité par
Little, Brown US, 2017
ISBN 10 : 031646578X
ISBN 13 : 9780316465786
Neuf
Couverture rigide
Vendeur : Brook Bookstore On Demand, Napoli, NA, Italie
Évaluation du vendeur 5 sur 5 étoiles
Etat : new. N° de réf. du vendeur dc2d0645c8034047162a72dc2f1a436e
Acheter neuf
EUR 23,74
Expédition à EUR 8
Expédition depuis Italie vers Etats-Unis
Expédition depuis Italie vers Etats-Unis
Quantité disponible : 5 disponible(s)
Image d'archives
Baking with Steel
Edité par
Little Brown and Company, 2017
ISBN 10 : 031646578X
ISBN 13 : 9780316465786
Neuf
Couverture rigide
Vendeur : PBShop.store UK, Fairford, GLOS, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
HRD. Etat : New. New Book. Shipped from UK. Established seller since 2000. N° de réf. du vendeur HU-9780316465786
Acheter neuf
EUR 26,72
Expédition à EUR 6,82
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 1 disponible(s)
Image fournie par le vendeur
Baking with Steel
Edité par
Little, Brown and Company, US, 2018
ISBN 10 : 031646578X
ISBN 13 : 9780316465786
Neuf
Couverture rigide
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Hardback. Etat : New. Make the best baked goods-pretzels, pizzas, pies-you've ever made- along with pancakes, slab ice cream, and much, much more.Most people know the landmark Modernist Cuisine books for their groundbreaking scientific culinary techniques. But the most relevant finding to come from their lab is that the thermodynamics of home baking can be transformed by a simple slab of steel. That fact led Andris Lagsdin, a former chef who had returned to work at his family's steel manufacturing company, to create the Baking Steel, a plate of metal that serves as supercharged pizza stone, griddle, slab ice cream maker, and more.In this book, you'll find recipes and innovative techniques for a truly transformative piece of kitchen equipment. In BAKING WITH STEEL, readers will learn how to achieve restaurant-quality baked goods, make grilled meats a la plancha, and make pizza crust with a crunch and char home cooks have previously only dreamed of. Above all, this book is the companion book to the tool that is quickly becoming a must-have item for serious cooks and bakers, one that puts niche pizza stones and skillet pans to shame. N° de réf. du vendeur LU-9780316465786
Acheter neuf
EUR 34,85
Livraison gratuite
Expédition depuis Royaume-Uni vers Etats-Unis
Expédition depuis Royaume-Uni vers Etats-Unis
Quantité disponible : 2 disponible(s)