Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More
Do you really need another piece of cooking equipment in your kitchen? Andris Lagsdin, author of Baking with Steel thinks you definitely do. Lagsdin’s family has been in the steel business for generations and, as a foodie himself, he experimented with baking over a thick piece of preheated steel and found the results superior to those from plain baking sheets or a baking stone. His cookbook is filled with recipes, focusing first on pizzas of a huge variety, then continuing with bread baking, including naan, pita, tortilla and pretzel, pancakes, French toast, even desserts. The recipes are good, and the instructions are easy to follow, yet this book is not for the casual home baker but for the more dedicated baker not afraid of tackling sometimes difficult kitchen tasks. Lagsdin gets into the professional arena with some recipes using sous-vide equipment and an immersion circulator—things not many home cooks’ kitchens have. The book designer failed to consider bakers’ convenience. The text runs continuously, and for many recipes, the baker is forced to leaf back and forth while following instructions. Good sidebars are interspersed with the recipes (sausage debate, throw a pizza party, pre-ferments). The photo illustrations are beautiful. The index is good but not cross-referenced.
|Author||Andris Lagsdin • J. Kenji L¿pez-Alt, Foreword • Jessie Oleson Moore, Contributor|
|Page Count||245 pages|
|Publisher||Little, Brown and Company|
|Amazon||Buy this Book|
|Category||Cooking, Food & Wine|