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Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More
(eBook)
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Format
eBook
Language
English
ISBN
9780316465809
Citations
APA Citation, 7th Edition (style guide)
Andris Lagsdin., & Andris Lagsdin|AUTHOR. (2017). Baking with Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More . Little, Brown and Company.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Andris Lagsdin and Andris Lagsdin|AUTHOR. 2017. Baking With Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More. Little, Brown and Company.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Andris Lagsdin and Andris Lagsdin|AUTHOR. Baking With Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More Little, Brown and Company, 2017.
MLA Citation, 9th Edition (style guide)Andris Lagsdin, and Andris Lagsdin|AUTHOR. Baking With Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More Little, Brown and Company, 2017.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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Grouping Information
| Grouped Work ID | 45d5f7dc-2cc6-3fbe-7f9e-9c53ff3de83d-eng |
|---|---|
| Full title | baking with steel the revolutionary new approach to perfect pizza bread and more |
| Author | lagsdin andris |
| Grouping Category | book |
| Last Update | 2024-05-14 23:01:28PM |
| Last Indexed | 2024-06-08 00:26:15AM |
Book Cover Information
| Image Source | coce_google_books |
|---|---|
| First Loaded | Feb 18, 2023 |
| Last Used | Jun 3, 2024 |
Hoopla Extract Information
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[synopsis] => 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.
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