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From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking With Fire (Anglais) Relié – 5 novembre 2013

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From the Wood-Fired Oven "In 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. From the Wood-Fired Oven 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 r Full description

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Commentaires client les plus utiles sur (beta) 29 commentaires
20 internautes sur 20 ont trouvé ce commentaire utile 
A must have book! 10 octobre 2013
Par DanD - Publié sur
Format: Relié Achat vérifié
Received my pre-ordered book today and I must say it is a fantastic source of information for anyone having or considering using a wood fired oven. I have quite a few wood fired books in my collection but this one covers it all. Very detailed instructions from start to finish. Fantastic tips and techniques I have not found anywhere else. Not only covers breads and pizza but roasting, baking pies, making jerky, and more. Great photographs of the process and detailed instructions on getting the most use out of a single firing of the wood oven for multiple bakes. This is really a top notch book. Add it to your collection.
13 internautes sur 13 ont trouvé ce commentaire utile 
Workshop in a book 13 novembre 2013
Par D. Meece - Publié sur
Format: Relié Achat vérifié
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.
9 internautes sur 9 ont trouvé ce commentaire utile 
Outstanding Recipes and Narrative 22 décembre 2013
Par Blossom - Publié sur
Format: Relié Achat vérifié
Since installing a wood fired pizza oven, I have bought something like a dozen books on the topic of wood fired ovens and pizza and bread making. This is book is the best of the bunch, striking a great balance between information for the novice and the pro, with clear explanatory narrative text and outstanding recipes. Highly recommended.
7 internautes sur 7 ont trouvé ce commentaire utile 
An amazing teacher; an amazing book 24 octobre 2013
Par P. King - Publié sur
Format: Relié Achat vérifié
I had the pleasure of meeting Richard at the Kneading Conference in Skowhegan, ME this past summer. His passion and knowledge are infectious, and his keynote address regarding the beauty, functionality and durability of wood fired ovens was inspiring. This book contains all of that, and recipes for cooking in a wood-fired oven to boot. It's both exhaustively researched and a jumping off point for your own passion. Highly recommended.
4 internautes sur 4 ont trouvé ce commentaire utile 
"A must read for anyone interested in wood-fired ovens" 24 novembre 2013
Par Gilded Tomato Company - Publié sur
Format: Relié Achat vérifié
Richard Miscovich has created such a thorough and interesting gem of a book. A must read for our staff -- and perfect for just anyone interested in wood-fired cooking in their own backyard. Bravo!
- Gilded Tomato Company
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