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

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Description

"Plenty of recipes . . . an excellent guide to making a Baking Steel an essential element in your kitchen."―Ken Forkish, James Beard Award-winning chefA simple but transformative product that supercharges your home oven, Baking with Steel offers a whole new way to cook and bake that blows pizza stones and stovetop griddles away. With this cookbook, 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."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"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"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 Read more

Publisher ‏ : ‎ Voracious


Accessibility ‏ : ‎ Learn more


Publication date ‏ : ‎ December 5, 2017


Edition ‏ : ‎ Illustrated


Language ‏ : ‎ English


File size ‏ : ‎ 299.6 MB


Screen Reader ‏ : ‎ Supported


Enhanced typesetting ‏ : ‎ Enabled


X-Ray ‏ : ‎ Enabled


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Top Amazon Reviews

    • The Definitive Text on how to bake pizza (and other stuff) at home using a Baking Steel
Format: Kindle
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. ... show more
Reviewed in the United States on December 28, 2017 by David Serlin
    • Delicious recipes, a must buy!
Format: Hardcover
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!! ... show more
Reviewed in the United States on July 8, 2018 by Andrea B
    • First time I am motivated and excited to cook stuff thanks to Baking with Steel
Format: Kindle
First cookbook I ever read cover to cover out of the hundreds I have on Kindle. Usually I just peruse the table of contents and then pick a few easy things to try out on the family. I view cooking as a chore but the family has to eat. Store bought bread and takeout pizza works just fine for me. This cookbook was different. From the first few pages I was hooked--the tale of an American success story, the help Mr. Lagsdin received along the way, the support of the foodie community, the crazy passion to make the baking steel a success, and the fact that the Baking Steel is American steel--had me eager to actually read this book. Seriously, this is a well-written cookbook. Having never made a homemade pizza or loaf of bread before, I read through every recipe, tip, and explanation and came away with the notion that it isn't as complicated as I thought. Now I am eager to try all the recipes in the book (well, except for the Kale pizza), and I'm forearmed with the knowledge and confidence that this book has given me to make my first homemade pizza, loaf of artisan bread, flatbreads, and a perfectly seared steak on the Baking Steel I am getting as a late Christmas present. I just know they are going to turn out great--all because of this companion cookbook to the well-reviewed Baking Steel. My family is finally going to eat good! ... show more
Reviewed in the United States on January 14, 2018 by Make it Easy
    • Cookbook
Format: Hardcover
Easy to read and easy to follow the recipes
Reviewed in the United States on November 8, 2023 by gonzalo vicente
    • GREAT USEFUL SEDUCTIVE COOKBOOK
Format: Kindle
I was so excited to receive my cookbook and immediately sat down with it to plan for cooking the wonderful recipes it contains. The instructions are clear and photos and descriptions enticing. Fun winter ahead trying out new uses for my steel. Have pizza dough in the fridge now and whole wheat bread rising. I have had my Baking Steel for a couple of years now and love it. I have asked for a mini griddle for Christmas. With the latter, I can make the recipes that the steel does not allow on my small stove. Thank you Baking Steel! ... show more
Reviewed in the United States on December 14, 2017 by Lynn
    • Baking steel excellence.
Format: Hardcover
Has wide range of recipes and information to get the most from your making steel. Love my baking steel and this book will help me get more use from it.
Reviewed in the United States on April 30, 2024 by searching
    • Best pizza device ever made
Format: Hardcover
Incredible quality and AMAZING for making pizza along with artisan bread and a host of other great recipes. I've been making pizza for many years and have tried every product out there that promises a good bake and crispy crust but this is like having a 1000 degree wood fired pizza oven. The results are so awesome you will become the best pizza (and bread) place anywhere. Now I don't have to build a wood fired brick oven in my backyard, so I can use this all year round, and so much easier and faster than chopping wood. It is very, very heavy (duh, it's super thick steel) so beware, your frail granny will absolutely not be able to lift this in and out of the oven. ... show more
Reviewed in the United States on May 21, 2019 by DMV-W

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