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Build Your Own Earth Oven: A Low-Cost Wood-Fired Mud Oven, Simple Sour-Dough Bread, Perfect Loaves (Anglais) Broché – 27 avril 2007

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Descriptions du produit

Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from: - the serious or aspiring baker who wants the best low-cost?bread oven, to - gardeners who want a centerpiece for a beautiful?outdoor kitchen, to - outdoor chefs, to - creative people interested in low-cost materials and?simple technology, to - teachers who want a multi-faceted, experiential project for students of all ages (the book has been successful with? everyone from third-graders to adults).Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials--less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up.Earth ovens are familiar to many that have seen a southwestern "horno" or a European "bee-hive" oven. The idea, pioneered by Egyptian bakers in the second millennium BCE, is simplicity itself: fill the oven with wood, light a fire, and let it burn down to ashes. The dense, 3- to 12-inch-thick earthen walls hold and store the heat of the fire, the baker sweeps the floor clean, and the hot oven walls radiate steady, intense heat for hours.Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, he

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Détails sur le produit

  • Broché: 132 pages
  • Editeur : Hand Print Press; Édition : 3rd revised and enlarged ed (27 avril 2007)
  • Langue : Anglais
  • ISBN-10: 096798467X
  • ISBN-13: 978-0967984674
  • Dimensions du produit: 17,8 x 1 x 25,4 cm
  • Moyenne des commentaires client : 4.5 étoiles sur 5  Voir tous les commentaires (2 commentaires client)
  • Classement des meilleures ventes d'Amazon: 2.084 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Commentaires client les plus utiles

Par Mr. J. V TOP 1000 COMMENTATEURS le 24 août 2014
Format: Broché Achat vérifié
je l'ai acheté pour ma copine qui veut en construire un
illustré, simple, complet
rien à redire
ensuite y a toutes les infos sur le net
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Par Wonovith le 23 novembre 2013
Format: Broché Achat vérifié
le B;a ba de toute personne aimant travailler de ses mains. Un retour aux fondamentaux de la matière, du temps et de la débrouille.
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Commentaires client les plus utiles sur (beta) 112 commentaires
24 internautes sur 24 ont trouvé ce commentaire utile 
The best and easiest way to bake bread in your own wood fired oven 6 avril 2007
Par Nikolaus Horster - Publié sur
Format: Broché
Kiko has done it again, I own the two previous editions and this new edition is a clear improvement.

The addition of an insulation layer in the oven construction enhances the oven performance and brings professional bake oven results. Still simple enough to build yourself though.

There is also more information on bread making as well as more color and more of the illustrative and entertaining illustrations.

Highly recommended!
25 internautes sur 26 ont trouvé ce commentaire utile 
Build Your Own Earth Oven 6 avril 2007
Par Kathleen Marie - Publié sur
Format: Broché
We built an earthern oven using Kiko's first book. We wanted to replace that book with this third edition. I was pleased to see the new material that was added. In this book, all the separate pieces of information were gathered and each placed into its own section, which makes it easier to find all the information related to a specific process that I'm using on during the large process of oven building. I also appreciate the history and the philosophy that Kiki intersperses in his chapters.

The chapter on bread baking by Hannah is a new and welcomed addition.

Thank you for another great book!!
19 internautes sur 19 ont trouvé ce commentaire utile 
We LOVE our Earth Oven 17 septembre 2009
Par bookjunky - Publié sur
Format: Broché
I've owned this book for several years...been dying to make an earth oven since I bought this. FINALLY we got around to it this year and even though ours is a simple dome, the pizzas that come out of that oven are to die for. We've also made bread to rave reviews but have yet to do much more with it. It is worth it just for the pizza, though; you CANNOT get pizza like this any other way. Pizza stones in an oven just do not cut it.

It probably took us about 20 hours all told to build our earth oven, working in teams of 2 over a period of about a week. We built a permanent base of concrete blocks for our oven, topped by firebrick and then the dome. It was well worth the time invested.

I have a couple of minor criticisms of the book. First, it is a bit confusing on the whole "will your local earth work" to make an earth oven question. There's a way to test your soil by letting the layers of dirt and clay etc. precipitate in a glass of water - did not work for us. It showed a very low clay content. Yet we could do the squeeze test with the dirt (detailed elsewhere) and it appeared to be very clay rich. Anyway we ended up using our local dirt as is based on the squeeze test and observation of the dirt, just adding a touch of straw as directed and the oven turned out great. It will probably need patching or replacing in a few years but it does the job fine. Second, I found the instructions a bit disjointed when it came down to actually making the oven. It seemed I had to keep skipping around to find answers to different questions. If the author writes a new edition, I hope he will make the whole thing more linear.

Bottom line, though, is that this is a fabulous resource and inspiration. I LOVE my earth oven and I kiss the feet of the author for spreading the word. :)

Thanks, Kiko.
15 internautes sur 15 ont trouvé ce commentaire utile 
Buy this book! 22 mai 2011
Par Kristin Ferguson - Publié sur
Format: Broché
I built my oven using this book.

I loved every step of this process. I am a smallish woman with no masonry experience, yet I built my beautiful oven almost all by myself! It was so much fun and such a satisfying experience that I 'd recommend the project to anyone interested in wood-fired baking. I am a pastry chef and a baking and pastry instructor, and I've always wanted a wood-fired oven, especially since I am a big pizza geek. The pizzas that I am getting out of this oven are spectacular. They are light as air and crisp, but chewy at the same time. Perfect char. And after the pizzas are finished baking I scoop out the fire and slip a couple of sourdough boules in there, and within half an hour I have lovely bread!

I highly recommend this book. And don't be discouraged if you don't get a great pizza the first time you try--it took me several attempts to even get a decent fire, but now it's a breeze! The temperature inside my oven last night was too high for my infra-red laser thermometer to read (and it goes above a thousand degrees. In fact, this morning I realized I singed my hair and my eyelashes when I got a little too close (I'm investigating a solution for this problem!)

Follow up:

Still using my beautiful oven. I've helped others build ovens now, too. I would recommend sealing the dome of the oven with a plaster product (I used Quikwall Surface Bonding Cement, and I added the optional acrylic fortifier), so that it is weatherproof. I know this book disagrees. I just didn't want to have to cover it with an ugly tarp when it rains or when the sprinklers go, nor did I want to build any kind of structure around it to protect it. The oven is pretty and I want it to bee seen! I got a new laser thermometer that can register higher temperatures, and now know that my oven gets up to 1200 degrees F. I find that that is a little too hot for pizzas, and prefer 1000 degrees, for a 2 minute pizza.

This book is really great for guiding you to build an oven. You may want to do a little research about how to build the base for the oven. There is little real instruction about this in the book. I wish it took you through a step-by-step process to build the base out of brick. Instead, it gives vague suggestions about the base. The dome (being the functioning part of the oven) is described very well. This is the important part. But being such a novice at this, I agonized over the base a bit.

The book is indispensable for building this kind of cob oven. Denzer goes into great detail about the proper dimensions of the dome, the door (opening), the hearth, the insulation, the heat sink, and the arch.
10 internautes sur 10 ont trouvé ce commentaire utile 
Bread baked out the back door! 7 avril 2007
Par Joely Pozole - Publié sur
Format: Broché
Kiko's new book presents a more in depth discussion than the previous edition, of clay ovens one could build in their backyard, from their backyard. The use of hand drawn illustrations and photographs leave little mystery as to designing, creating and using these ovens, with a great deal of freewill fanciful inspiration captured and relayed to the reader. From 'engineering' to trouble shooting, a down to earth (literally) guide to getting in touch with our true nature of living simply.
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