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Agustus 13, 2018
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Free Ebook , by Andris Lagsdin
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, by Andris Lagsdin
Free Ebook , by Andris Lagsdin
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Product details
File Size: 334639 KB
Print Length: 236 pages
Page Numbers Source ISBN: 031646578X
Publisher: Little, Brown and Company (December 5, 2017)
Publication Date: December 5, 2017
Sold by: Hachette Book Group
Language: English
ASIN: B06Y11MLSS
Text-to-Speech:
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Amazon Best Sellers Rank:
#371,481 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
As someone who moved from New York City --where I was born and grew up (though some might challenge the "grew up" assertion) to the Pacific Northwest, I soon realized that my favorite food was no longer always available a block or so away. I experimented for years trying to bake Pizza at home with little success. Pizza ovens run at 700-800 degrees (F) while home ovens top out at about 500 degrees, Tried unsafe hacks like disabling the lock out switch to enable cooking on "Clean." Then "Modernist Cuisine" came out, written by Nathan Myhrvold; the brilliant theoretical and mathematical physics guy behind the success of Microsoft. He and his team of other super smart guys figured out that the temperature in which a pizza cooks best was less dependant on the air temperature in the oven then how fast the heat transferred to the pizza. Okay. What readily available material was really, really good at transferring heat? (Cue Drum Roll...) Steel! Put a thick slab of steel in an oven, preheat it for a while and suddenly your home oven can speak Italian with a Brooklyn Accent. Living close to a Boeing Plant where there are lots of small machine shops operated to do custom work, I figured I would just go buy such a piece of steel. Well, by the time a machine shop can source steel thick enough, set up the specialized CNC waterjet and do the final finish and so on, I was being quoted costs I could not justify. Then, I read that this guy on the East Coast had a startup that mass produced perfectly formed and finished steel plates for use in a home oven at a price that even including shipping was a tiny fraction of what I had been quoted! (Cue sound effect of Handel's Hallelujah Chorus sung by millions of pizza lovers...) Anyone who wants to produce professional quality pizza at home (along with a whole lot of other stuff) needs *at least* one Baking Steel (a real one, not one of the flimsy knock offs) and a working copy of this fantastic book. Then, keep at least one more copy "New In Box" and ready to go that they can hand to friends when they start raving about what you just served them. You know, that old "Pay it Forward" move that nice people do when they see someone with a problem they had once and can help them solve. It's the right thing to do.
This is not a serious cooking book. If you want to learn how to make bread or pizza, read Ken Forkish’s two books. This is more like an advocate book for baking steel. It really should come free as a complimentary cook book for anyone purchasing baking steel.
Fantastic book to go along with the Baking Steel. I do use a NYT pizza dough recipe (the Roberta's one) which I think makes better dough than the ones using bread flour.I tried the naan recipe, too, and it was so cool/spot-on!
I have owned baking steels since the Kickstarter campaign and I love them but this book taught me how to use them effectively and gave me some great recipes to try.Highly recommended for any that has or is thinking about a baking steel.
I first learned about Baking With steel through a Kickstarter (?) campaign to sell their pizza dough. After looking at their Facebook page, I knew I wanted to try this, so I bought a steel and this book. This book is fantastic! I want to try everything. So far I’ve made the pizza dough, sourdough pizza dough, and the baguettes. All turned out wonderfully and have been a huge hit with my family. Next up will be the English muffins! I always have dough in the fridge and/or freezer now, and my three young sons think that’s the best thing ever. I can’t wait to try more from this cookbook, and look forward to trying many new things on my baking steel. If you’re on the fence about this, go visit the Facebook and/or Instagram for Baking Steel. There are so many tasty looking things posted, and I have no doubt this will push you in the right direction ;). Side note: this also makes a fantastic gift!!
Thank you for writing a thorough, well illustrated, beautiful cook book to go with your Baking Steel! This is fantastic. Anyone who has an interest in quality cooked (or griddled) foods should add a Baking Steel and Baking with Steel to their kitchen. The science and craft of harnessing heat to cook food is what this book is all about. It's simple and easy to grasp and the recipes are well written.
My favorite go to pizza book AND I have Tony Geamangi’s and Jim Layhes books also!! It is like the best of all greats combined w his knowhow also!! HOWEVER!!! The measurements on the “Tonight Dough†are off!! Such a disappointment as it was the first recipe I tried!!(even his writen directions on his youtube leave out an ingredient and measurements,so you have to watch and listen instead) Other than that I highly recomend!!EDIT: recipe measurements are OFF!! Made 2 crust recipes multiple times and ALL were awful!! I will not even donate this book!! It goes in the trash so nobody else will have the misfortune to get ahold of it.
Thank you, thank you, thank you!!! Finally, after so many attempts over the last years to make a decent pizza at home - I did it, first time with this outstanding book! Everything explained well. I made probably the hardest dough when received this book, the sourdough, just made the pizza on my baking steel following all the tips/instructions in this book and it was outstanding! Finally! Highly recommend.
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