"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 product that supercharges your home oven, the Baking 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.
"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
Little, Brown and Company; December 2017
- ISBN: 9780316465809
- Read online, or download in secure ePub format
- Title: Baking with Steel
- Author: Andris Lagsdin; Jessie Oleson Moore (other); J. Kenji López-Alt (other)
Imprint: Little, Brown and Company
In The Press
"The Baking Steel is the iconic cast iron skillet of its time, worthy to pass down for generations along with endless kitchen memories-and the recipes in this book."—Chris Bianco, James Beard Award-winning chef of Pizzeria Bianco
About The 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 work in 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.