From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking by Richard Miscovich, PDF, 1603583289

October 19, 2016

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From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire by Richard Miscovich

  • Print Length: 352 Pages
  • Publisher: Chelsea Green Publishing
  • Publication Date: October 10, 2013
  • Language: English
  • ASIN: B00DJBAETO
  • ISBN-10: 1603583289
  • ISBN-13: 978-1603583282
  • File Format: EPUB, PDF

 

This is the best book I have seen dealing with the mechanics of using a wood-fired oven. From starting a fire to drying herbs as the heat drains from the masonry, this book shows how to take maximum advantage of the oven. I have not tried any of the recipes but there are thousands of sources for good recipes. A wood-fired oven can be used for anything that can be made in a conventional oven plus so much more. When is the last time you grilled in your oven or used it to give that turkey a smoky flavor. The missing ingredient, until now, has been the information allowing the conversion of times and temperatures given in other sources to be used in a wood-fired oven without blindly experimenting endlessly. Reading this book is the best alternative I know to standing beside a master baker while he works. I f you have a wood-fired oven or dream of getting one, this is the place to start.

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