Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More - Andris Lagsdin - Books - Little, Brown & Company - 9780316465786 - December 5, 2017
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Andris Lagsdin
Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More

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"The answer you've been waiting for to produce consistently awesome pizza over and over" - J. Kenji Lopez-Alt, author of THE FOOD LAB

288 pages, 150 4/c photographs

Media Books     Hardcover Book   (Book with hard spine and cover)
Released December 5, 2017
Original release date 2018
ISBN13 9780316465786
Publishers Little, Brown & Company
Pages 288
Dimensions 236 × 183 × 26 mm   ·   816 g

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