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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

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From the Wood-Fired Oven

New and Traditional Techniques for Cooking and Baking with Fire

by Richard Miscovich

Foreword by Daniel Wing

Upcoming Author Events

    September 5, 2014, 1:00 pm

    Richard Miscovich at Bakers' Harvest Conference

    Go beyond pizza and learn how to use the full range of temperatures your oven offers with Johnson & Wales bread instructor Richard Miscovich who will handpick recipes from his book, From the Wood-fired Oven. We’ll pick up after the morning pizza extravaganza to make some lesser known live fire flatbreads like zaatar flatbread and the Georgian cheese-filled Khachapuri. These will be accompanied by vegetables roasted in embers before we clear the oven to make some hearty hearth breads. This is designed as an interactive demo so we will use the remaining heat to make a variety of dishes with the local bounty of Vermont’s harvest season. You have the heat, why not use it?

    September 13, 2014, 1:00 pm

    Richard Miscovich at Longhouse Food Revival
    Longhouse food revival , RENSSELAERVILLE NY

    Located on a historic dairy farm in upstate New York, LongHouse Food Revival combines original multimedia presentations, great discussions, and insight from leading thinkers in food media today. It is a place to make new friends, forge new connections, and cook up new ideas. Our meals are one-time, unscripted happenings that emanate from our Live Fire Cooking Arena — you wont experience anything like this anywhere else. People leave LongHouse Food Revival with full bellies and full minds.

    September 18, 2014, 12:00 pm

    Richard Miscovich at The Bread Bakers Guild of America
    The Bread Bakers Guild, Chicago IL

    Richard Miscovich will participate in Wheatstalk at The Bread Bakers Guild in Chicago. The event will take place September 18-21, 2014. More details to come...

    September 27, 2014, 9:00 am

    Richard Miscovich at Pat's Pat's Pastured
    830 South Rd., East Greenwich RI

    Richard will lead a two-day intensive oven-building workshop, September 27-28 at Pat's Pastured. Attendees will help lay the hearth, create a sandform, mix and apply the clay shell and construct an arch at the mouth of the oven. Traditional thermal mass materials will be covered as well as contemporary insulators that help make ovens more energy efficient. Alternative earth oven shapes and foundation options will be illustrated through photos and other printed materials. The class will be held on 9 am to 5 pm on Saturday and 10 am to 2 pm on Sunday. Lunch and refreshments provided. Space is limited to 12 students.

    October 10, 2014, 4:00 pm

    Richard Miscovich at King Arthur Flour
    King Arthur Flour, Norwich VT

    Course Description Whole Grains and Hearth Breads Richard Miscovich Friday 10 October, 4-7 p.m. Saturday 11 October, 9 a.m. - 4 p.m. Whole Grains and Hearth Breads Whole grains are a healthy, satisfying and a fundamental component of traditional hearth breads around the world. In this advanced class, artisan bread baker Richard Miscovich takes students on a journey from whole grain to baked loaf as the class grinds whole grains into flour, learns artisan techniques to successfully incorporate whole grains into hearth breads, and bakes three whole-grain breads—Sprouted Wheat Flour Sourdough, Seven Grain Hearth Bread and the Danish rye based Rugbrød. The class will also cover how to sprout whole grains and use them in Sprouted Wheat Power Bars while discussing how to incorporate sprouts to add nutrition, texture and a natural sweetness to hearth breads, salads, and more. Some experience with hearth bread baking is recommended. Class size is limited to 12. Richard Miscovich teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. He served on the Board of Directors of The Bread Bakers Guild of America from 2006 to 2011. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was also inducted into the International Les Amis d-Escoffier Society. He is the author of From The Wood-Fired Oven and instructs the online Craftsy course, Handmade Sourdough: From Starter to Baked Loaf.

    October 24, 2014, 12:00 pm

    Richard Miscovich at Connecting for Change: Bioneers by the Bay
    Connecting for Change Conference, New Bedford MA

    Richard Miscovich will lead a workshop at the Connecting for Change: Bioneers by the Bay Conference in New Bedford, MA on October 24-26. More details to come...

    December 12, 2014, 9:00 am

    Richard Miscovich at King Arthur Flour
    King Arthur Flour, Norwich VT

    Richard will teach a two-day class on baking Winter Holiday Breads at King Arthur Flour on Friday, Dec. 12 from 4-7pm and Saturday, Dec. 13 from 9am-4pm. Interested in establishing some tasty family traditions this holiday season? Looking for special breads to give as impressive homemade gifts? Curious about the history behind some European celebration breads that have been enjoyed for centuries? Spend the weekend learning to bake four festive and delicious breads with artisan baker Richard Miscovich. This hands-on class explores the yeasted dough process and techniques necessary to create German stollen and Italian pandolce, flavorful breads full of rum-soaked fruit, flower essences and almond paste. We’ll also make the less time consuming French gingerbread, pain d’epice, and the medieval panforte, a candy-like ‘strong bread’ of Italy. You’ll leave the class laden with the breads you make, to give as gifts or as special additions to your own holiday celebrations.

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


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