Chelsea Green Publishing

Chelsea Green Blog

From Flame to Ash: How to get the Most out of Your Wood-Fired Oven

What could be better than an oven you can build yourself, that allows you to cook an array of delicious edibles outside, and can help restore the individual and communal resiliency we’ve lost in recent decades?

Wood-fired ovens are no longer reserved for commercial, or dedicated, artisan bakers. In recent years, they’ve resurfaced as an invaluable and entertaining addition to any home.

From the Wood-Fired Oven is not just a bread book — but a bread book, a cookbook, and an oven building book all in one. Author Richard Miscovich offers readers oven building and design plans and tips, how to produce grilled or roasted fish, vegetables, and meats, and why it’s a good idea to re-learn the tradition of cooking with fire.

“In addition to the romance of masonry, fire, and food, this book is written out of the reemergence of, and need for, resilience in both our global food culture and everyday lives,” writes Miscovich.

Miscovich, a leading baker and instructor, breaks down the book into three parts—an overview of ovens and fire, the bread baking process itself, and instruction on how to capture and utilize the full heat cycle of a wood-fired oven. In other words, from the first kindling to the last ember — learn how to use the oven’s rising, and falling, temperatures to cook different foods, oil infusions, and more.

“Richard has done so much more than just transfer his extensive knowledge about baking and wood-fired ovens onto paper in this book;” says Jeff Yankellow, board chair of the Bread Baker’s Guild of America. “He talks to the reader in a way that makes you feel that he is right in front of you. You will learn about the bones of a wood-fired oven, including not just how to use it but how to make the most of it. It is a must-have addition to the collection of any food enthusiast, amateur or professional!”

“We have needed a book that addresses everything a wood-firing baker and cook has to know, and here it is,” writes Dan Wing, co-author of The Bread Builders, in the book’s Foreword. “This book is going to change the way I use my oven—how I make and control the heat and steam, the things I bake and cook, and how much of the heat of the oven I use instead of waste. If you are just starting now to plan a masonry oven—or if you have been using one for 20 years—you are still going to want to own this book.”

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire is available now and on sale for 35% off until October 7th. 

From the Wood-Fired Oven Preface


Ask the Experts: Submit Your Permaculture Questions Now

Attention all growers, food-lovers, and green-living enthusiasts, we are once again celebrating Permaculture Month by putting our pioneering permaculture authors to work for you. Chelsea Green is proud to publish and distribute some of the most recognized, and award-winning, names in permaculture, and we’re making several of them available to our readers to answer any and […] Read More

Hands-On Learning: School of The New American Farmstead

This summer, twelve of our authors (plus Chelsea Green’s own President and Publisher) will be leading hands-on intensive courses at Sterling College in Craftsbury, Vermont.These workshops, classes, and certifications will inspire you, equip you with marketable skills, and provide you with new perspectives on integrated, community-centered farming and food production.Engage your SensesThe hands-on courses will […] Read More

The Occidental Arts and Ecology Center Cookbook Wins IACP Award

Chelsea Green is thrilled to have received the Food Matters Award for The Occidental Arts & Ecology Center Cookbook, by the OAEC Collective and Olivia Rathbone.The International Association of Culinary Professionals announced its 2016 IACP Award winners on April 3 during a ceremony in Los Angeles.The awards recognize the best food writing of the year, […] Read More

Recipe: Pascal Baudar’s Basic Wild Kimchi

Experiment with what you have, anything from the mustard family will work extremely well. Read More

10 Books to Curl Up With This Winter

William Wordsworth was right when he said, “Nature never did betray the heart that loved her.” Nevertheless, the cold, dark days of winter can still get the best of even Nature’s most tenderhearted admirer. What’s one to do? We here at Chelsea Green have concocted the perfect cabin fever remedy with our suggested winter reading […] Read More
Follow us
Get every new post delivered to your inbox
Join millions of other followers
Powered By WPFruits.com