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

by Andris Lagsdin, J. Kenji López-Alt (Foreword), Jessica Oleson Moore (Primary Contributor)

"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

Genres: Cookbooks, Nonfiction, Reference, Cooking

256 pages, Hardcover

Published December 5, 2017

Reviews

[Linda · Rating 4 out of 5]

There is more to this cookbook than how to bake pizza. From the perfectly seared steak to amazing breads and desserts. This is a cookbook that is fun to read and the photos bring on pangs of hunger. Put your baking stone in to storage, for the baking steel is definitely the way to go whether you're making ice cream or English muffins.

I got this through a Goodreads Giveaway, and have passed it on to my son & his wife after writing down the recipes by hand.

[Kirk Dobihal · Rating 5 out of 5]

Anyone that makes home-made pizza needs first to buy a baking steel - two are better than one and then this book. I have been making pizza for many years and this addition is a nice find for my library and will definitely up my game and yours as well.

[Lisa · Rating 3 out of 5]

I did not love this, nor did I hate it. It was just Okay. There was nothing amazing to the recipes. Moreover, much of the items seemed to look burnt rather than just cooked.

[Gary · Rating 4 out of 5]

If you are going to make pizza in your home oven, get the steel and spend a couple minutes reading the book.

[Dray · Rating 4 out of 5]

A very good cookbook that explores an area of cooking that I find fascinating - how to make great homemade pizza. Although the book cover many other aspects of cooking with steel, this was the one that grabbed me. I enjoyed the discussion of using different types of stones, although the author obviously loves steel.

[L Nicky · Rating 4 out of 5]

Expanded my views on baking with steel... especially for a crispy pizza.

[Elizabeth · Rating 5 out of 5]

Great book to go with your baking steel!

[Thomas Fenske · Rating 5 out of 5]

The best way to get the most out of your Baking Steel products (which are equally awesome, BTW.

[*Curlyheadme* But I'll answer to Josie!]

I never received the copy that I won, so therefore --there is nothing to give my opinion about.