Lagsdin, andris (18 risultati)

Condizione: 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.

Hardback. Condizione: Very 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.

Hardback. Condizione: Very 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.

Condizione: As New. Unread copy in mint condition.

Condizione: New. Brand New.

Hardcover. Condizione: New. Brand new book, sourced directly from publisher. Dispatch time is 5-6 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Condizione: new.

HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Hardback. Condizione: 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.…

Condizione: New. 2017. Hardcover. . . . . .

Condizione: New.

Condizione: New. 2017. Hardcover. . . . . . Books ship from the US and Ireland.

Hardcover. Condizione: Brand New. 245 pages. 9.75x7.50x1.00 inches. In Stock.

Hardback. Condizione: New. New copy - Usually dispatched within 4 working days.

Condizione: New.

Buch. Condizione: Neu. Neuware - 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 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.…

Condizione: New. The answer you ve been waiting for to produce consistently awesome pizza over and over - J. Kenji Lopez-Alt, author of THE FOOD LAB&Uumlber den AutorAndris Lagsdin is the inventor of the Baking Steel. He received his p.

Hardback. Condizione: 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.…