Join Us!

 
Like this book? Digg it!


Book Data

ISBN: 9781603583282
Year Added to Catalog: 2013
Book Format: Hardcover, PLC
Book Art: Full-Color Throughout
Dimensions: 8 x 10
Number of Pages: 352
Book Publisher: Chelsea Green
Release Date: October 1, 2013
Web Product ID: 757

Also in Food & Health

Build Your Own Earth Oven
The Case Against Fluoride

The Farmer and the Grill
FarmPlate Vermont Beer

Life, Liberty, and the Pursuit of Food Rights
Vegan Rustic Cooking

From the Wood-Fired Oven

New and Traditional Techniques for Cooking and Baking with Fire

by Richard Miscovich

Foreword by Daniel Wing

"Even if you don't have a wood-fired oven, and you bake bread, get this book. The technical information about bread is approachable and correct and will bring your bread baking to the next level."

Solveig Tofte, co-owner, Sun Street Breads, Minneapolis

Most baking books focus simply on how to bake bread or pizza in a wood-fired oven, but From the Wood-Fired Oven is unlike other baking books. From recipes on how to get maximum use out of a single oven firing to the first live-fire roasting or drying wood for the next fire, this book encompasses a wide range of useful topics for home and artisan bakers.

In From the Wood-Fired Oven, leading baker and instructor Richard Miscovich offers a new take on traditional techniques for professional bakers, but presents his ideas simply enough to inspire nonprofessional baking enthusiasts as well.

Most people know that some items can be baked in a masonry oven with the wood fire burning. But many may not know that other foods can be baked after the ashes of that fire have been brushed out, using the immense store of heat that remains in the masonry mass of the oven dome and the oven floor. This book explains how you can easily and naturally use all the conditions of temperature, humidity, and radiant heat that the oven produces as it gradually cools.

What comes first—pizza or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate oven temperature.

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; and,
  • Food dehydration and infusing oils.

Appendices include oven-design recommendations, a sample oven temperature log, Miscovich’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 how a wood-fired oven (and fire, by extension) can draw people together and bestow upon them a sense of comfort and fellowship. 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 used in modern times.

Foreword author Dan Wing (The Bread Builders) said this is the book that many in the wood-fired oven world have been waiting for: “We have needed a book that addresses everything a wood-firing baker and cook has to know, and here it is. If you are just starting now to plan a masonry oven—or if you have been using one for twenty years, you are still going to want to own this book.”

Join Richard Miscovich in an online Class - Handmade Sourdough: From Starter to Baked Loaf

Craft naturally leavened hearth breads from the comfort of your kitchen! Join bread expert Richard Miscovich as he shares essential sourdough techniques every bread baker should know.

Make your best bread yet with time-honored techniques.

 


About the Author

Richard Miscovich

Richard Miscovich began baking European hearth breads in 1996 after graduating in the first class taught at the San Francisco Baking Institute. During that same trip, he visited Alan Scott and was introduced to the Scott brick oven design--just as interest in artisan baking and wood-fired ovens dramatically increased. He immediately began construction of a wood-fired oven in coastal North Carolina, and opened an organic micro-bakery, One Acre Garden and Bakery, specializing in organic artisan hearth breads.


Currently, Richard is assistant professor at Johnson & Wales University in Providence, Rhode Island. In addition to teaching culinary students, Richard is ...

View Richard's full profile page >





Price: $44.95
Format: Hardcover, PLC
Status: Available to Ship
Ships: Next day


Online for US Orders Only
International orders can be placed by phone (802-295-6300) or email

Richard Miscovich's Upcoming Events

GET YOUR NEWS FROM CHELSEA GREEN

Sign up for our e-newsletter today and get 25% off your next purchase in our bookstore. Please note that discount codes do not combine with other offers or books already on sale.