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    From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire (Hardback) By (author) Richard Miscovich

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    DescriptionIn the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. This book offers many more techniques for home and artisan bakers - from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire.

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    From the Wood-Fired Oven
    New and Traditional Techniques for Cooking and Baking with Fire
    Authors and contributors
    By (author) Richard Miscovich
    Physical properties
    Format: Hardback
    Number of pages: 416
    Width: 204 mm
    Height: 258 mm
    Thickness: 26 mm
    Weight: 1,238 g
    ISBN 13: 9781603583282
    ISBN 10: 1603583289

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    DC22: 641.815
    B&T Modifier: Subject Development: 06
    LC subject heading:
    BIC subject category V2: WBS
    LC subject heading: , ,
    Warengruppen-Systematik des deutschen Buchhandels: 14570
    LC subject heading: , ,
    BISAC V2.8: CKB060000, CKB004000, CKB009000, HOM022000
    LC subject heading:
    BISAC V2.8: HOM012000
    LC subject heading: , ,
    DC22: 641.81/5
    LC subject heading:
    DC23: 641.589
    LC subject heading: ,
    LC classification: TX769 .M557 2013
    Thema V1.0: WBS
    Chelsea Green Publishing Co
    Imprint name
    Chelsea Green Publishing Co
    Publication date
    05 November 2013
    Publication City/Country
    White River Junction
    Review quote
    ForeWord Reviews- "Passionate thoughts combine with a spectacular range of ideas for using wood-fired ovens to make this guide a must-have for anyone curious about this well-loved cooking method. Although wood-fired ovens are best known for crispy pizza crusts and rustic breads, they can be utilized for a much wider array of tasks, from drying wood to roasting meats. Richard Miscovich s extensive guidebook on using these types of ovens celebrates the stunning breadth of tactics while also providing insights into history, homesteading, and masonry. Although there are several guides to building ovens and books that offer baking techniques, it s Miscovich s expertise at fusing these two worlds that proves especially helpful. In straightforward language, he breaks down factors like conduction, convection, radiant heat, thermal breaks, and other important aspects of wood-fired ovens. Guiding readers through the full heat cycle and its uses, he provides instructions on cooking everything from roasted vegetables to seared fish, and his in-depth sections on breads are particularly stunning. The step-by-step directions are easily understood, and there are so many variations to basic recipes that it would likely be challenging to tackle everything included. Accompanying photos capture the delicious results. Beyond the nuts-and-bolts approach to utilizing the ovens, Miscovich s guide returns often to the idea of sustainability. He writes about self-sufficiency, creating a reliable food supply, traditional skills, and community building. Cooking with fire isn t just a fun technique, he believes, but it s also a way to get back some of the wisdom and fellowship that s been lost: 'Wood-fired ovens fulfill resiliency s requirements: flexibility, diversity, and a backup system to ensure self-reliance instead of helplessness Generous sharing of information among bakers, millers, and oven builders increases our community s resilience.'""