Baking with Steel
The Revolutionary New Approach to Perfect Pizza, Bread, and More
By Andris Lagsdin and Jessie Oleson Moore
"The answer you've been waiting for to produce consistently awesome pizza over and over" - J. Kenji Lopez-Alt, author of THE FOOD LAB
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.
Andris Lagsdin (Author)
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 (Author)
Jessie Oleson Moore is a cookbook author and the blogger behind CakeSpy.
- Other details
- Publication date:
25 Jan 2018
- Page count:
Little, Brown US