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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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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 roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfil the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on:     Making pizza and other live-fire flatbreads;      Roasting fish and meats;      Grilling, steaming, braising, and frying;      Baking pastry and other recipes beyond breads;      Rendering animal fats and clarifying butter;      Food dehydration and infusing oils;      And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.

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20 internautes sur 20 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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.
16 internautes sur 16 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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.
11 internautes sur 11 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 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.
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Top shelf! 13 juin 2014
Par Marcelo Camargo - Publié sur
Format: Format Kindle Achat vérifié
I've been baking at home for 5 years now and intensely reading bread books for the past 18 months. This is one of the best and most complete books I've read so far. While most books concentrate on the aprentice home-baker this one also gives you the chance to sneek peak on how to be a professional baker. I've found here answers to questions no other book gave me untill now.
5.0 étoiles sur 5 A MUST PURCHASE!! 5 octobre 2016
Par Pat - Publié sur
Format: Relié Achat vérifié
I was given this book as a gift and it is surely a gift I treasure! I don't have a wood fired outdoor oven, but I love that the recipes in the book can be done in a wood fired oven or in my conventional kitchen oven. I have heard Richard Miscovich present talks, have attended his classes, and he surely knows his business well and does a great presentation in his book or at classes or special events he presents at. I highly recommend his book, whether if for your own use or as a most appreciated gift, especially with the 2016 Christmas Season upon us. You will be glad you ordered it! Happy reading, baking and cooking!!!
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