Baking with steel : the revolutionary new approach to perfect pizza, bread, and more
(Book)
Author
Contributors
Published
New York : Little, Brown and Company, 2017.
Edition
First edition.
ISBN
9780316465786, 031646578X
Physical Desc
ix, 245 pages : color illustrations ; 24 cm
Status
Copies
| Location | Call Number | Status |
|---|---|---|
| Lexington - Adult | 641.815 L | On Shelf |
More Details
Published
New York : Little, Brown and Company, 2017.
Format
Book
Edition
First edition.
Language
English
ISBN
9780316465786, 031646578X
Notes
General Note
Includes index.
Description
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Citations
APA Citation, 7th Edition (style guide)
Lagsdin, A., Moore, J. O., & López-Alt, J. K. (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, Jessie Oleson, Moore and J. Kenji, López-Alt. 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, Jessie Oleson, Moore and J. Kenji, López-Alt. 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,, Jessie Oleson Moore, and J. Kenji López-Alt. 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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