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Baking With Steel ─ The Revolutionary New Approach to Perfect Pizza, Bread, and More
商品資訊
ISBN13：9780316465786
出版社：Little Brown & Co
作者：Andris Lagsdin; Jessie Oleson Moore (CON); J. Kenji L?z-alt (FRW)
出版日：2017/12/05
裝訂／頁數：精裝／288頁
規格：24.8cm*19.1cm*2.5cm (高/寬/厚)
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商品簡介
Make the best baked goods-pretzels, pizzas, pies-you've ever made- along with pancakes, slab ice cream, and much, much 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.
作者簡介
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.
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