Baking with steel : the revolutionary new approach to perfect pizza, bread, and more
(Book)
Author
Contributors
Published
New York : Little, Brown and Company, 2017.
Status
Central Library - Cooking - 2nd Floor
641.815 L
1 available
641.815 L
1 available
Description
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Copies
| Location | Call Number | Status |
|---|---|---|
| Central Library - Cooking - 2nd Floor | 641.815 L | On Shelf |
Subjects
LC Subjects
More Details
Published
New York : Little, Brown and Company, 2017.
Format
Book
Physical Desc
ix, 245 pages : color illustrations ; 24 cm
Language
English
Notes
General Note
Includes index.
Citations
APA Citation, 7th Edition (style guide)
Lagsdin, A., López-Alt, J. K., & Moore, J. O. (2017). Baking with steel: the revolutionary new approach to perfect pizza, bread, and more (First edition.). Little, Brown and Company.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Lagsdin, Andris, J. Kenji, López-Alt and Jessie Oleson, Moore. 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)Lagsdin, Andris, J. Kenji, López-Alt and Jessie Oleson, Moore. Baking With Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More Little, Brown and Company, 2017.
MLA Citation, 9th Edition (style guide)Lagsdin, Andris,, J. Kenji López-Alt, and Jessie Oleson Moore. Baking With Steel: The Revolutionary New Approach to Perfect Pizza, Bread, and More First edition., 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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