Andris Lagsdin: 1 book
Baking with Steel
The Revolutionary New Approach to Perfect Pizza, Bread, and More
Language: English
Release Date: December 5, 2017
"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
A simple but transformative product that supercharges your home oven, the...
