From the Wood-Fired Oven

“From the Wood-Fired Oven” by Richard Miscovich ignites the passion for wood-fired oven cooking, extending beyond basic bread and pizza to a rich variety of dishes.

Praised by Peter Reinhart for its practical and soulful approach, this book is a comprehensive guide for both home and artisan bakers looking to maximize their oven use.

Beyond Bread and Pizza

  • Explores diverse techniques for using a single oven firing, from live-fire roasting to wood drying.
  • Offers a new perspective on traditional baking, encouraging maximum heat utilization.

A Guide for All Bakers

  • Suitable for professional bakers and baking enthusiasts alike.
  • Detailed methods for cooking and baking in wood-fired ovens according to temperature needs.

Rich Culinary Techniques

  • Includes recipes for pizza, flatbreads, roasted fish, meats, pastries, and beyond.
  • Covers food dehydration, oil infusing, and other ways to leverage oven’s residual heat.

A Lifestyle and Legacy

  • Advocates for wood-fired oven cooking as part of a resilient lifestyle.
  • Emphasizes the oven’s role in bringing people together, fulfilling human needs for comfort and fellowship.

“From the Wood-Fired Oven” is not just a cookbook but a celebration of the wood-fired oven’s role in modern and traditional culinary practices, offering readers a pathway to explore valuable skills and enjoy communal experiences.

Author: Richard Miscovich

Publisher: Chelsea Green Publishing

ISBN: 9781603583282

Pages: 352

Country: UK  

Language: English  

Dimension: 8 x 10 inch