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Voracious

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

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Arrives Monday, May 20
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Format: Hardcover, Illustrated


Description

A 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 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. "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 "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 Read more

Publisher ‏ : ‎ Voracious; Illustrated edition (December 5, 2017)


Language ‏ : ‎ English


Hardcover ‏ : ‎ 256 pages


ISBN-10 ‏ : ‎ 031646578X


ISBN-13 ‏ : ‎ 86


Item Weight ‏ : ‎ 1.92 pounds


Dimensions ‏ : ‎ 7.4 x 1 x 9.35 inches


Best Sellers Rank: #120,823 in Books (See Top 100 in Books) #29 in Pizza Baking #731 in Kitchen Appliance Cooking


#29 in Pizza Baking:


#731 in Kitchen Appliance Cooking:


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If you place your order now, the estimated arrival date for this product is: Monday, May 20

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Top Amazon Reviews

    • Cookbook
Easy to read and easy to follow the recipes
Reviewed in the United States on November 8, 2023 by gonzalo vicente
    • The Definitive Text on how to bake pizza (and other stuff) at home using a Baking Steel
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
    • First time I am motivated and excited to cook stuff thanks to Baking with Steel
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
    • Book is Overrated!
I really didn’t find anything particularly special with most of the recipes which seem rather basic cooking 101, aside from the bread recipes which are a little more complex. In particular, I found the “no-cook” pizza sauce disappointing and lacking flavor which doesn’t surprise me seeing as it only calls for a can of strained crushed tomatoes and sea salt run through a blender with absolutely no reduction via simmering on the stove. It yields a rather plain watery sauce that leaves the pizza crust soggy and lacking in flavor development. In particular, if you look into some of the more developed pizza sauces, you’ll find the better recipes usually call for Italian San Marzano whole peeled tomatoes, crushed by hand into a semi-purée and typically include the addition of olive oil, basil and/or pinch of oregano, along with salt and pepper, and simmered gently for about 45 minutes to 1 hour to reduce and thicken it a bit and allow for the flavor to develop, then ladeling a moderate amount onto the unbaked pizza crust along with other toppings. Preparing food on a steel is not particularly complicated. Pizza and breads can easily be cooked in cast iron for the same crispy crust effect but in general with less cash outlay than a steel. While the photos of the recipes look appealing, I just don’t find using a steel will change up the dynamics or taste particularly. ... show more
Reviewed in the United States on November 5, 2021 by MyOpinion
    • Delicious recipes, a must buy!
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

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