Baking with Steel
The Revolutionary New Approach to Perfect Pizza, Bread, and More
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…
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Produktdetails
- ISBN: 978-0-316-46580-9
- EAN: 9780316465809
- Produktnummer: 22910660
- Verlag: Little, Brown and Company
- Sprache: Englisch
- Erscheinungsjahr: 2017
- Seitenangabe: 288 S.
- Plattform: EPUB
- Masse: 291'665 KB
Über den Autor
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.
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