Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More by J. Kenji López-Alt, Jessie Oleson Moore, Andris Lagsdin

Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More

J. Kenji López-Alt, Jessie Oleson Moore, Andris Lagsdin

256 pages • first pub 2017 (editions)

nonfiction reference informative medium-paced
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"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 A simple but transformative produc...

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