From the wood-fired oven : new and traditional techniques for cooking and baking with fire
(Book)

Book Cover
Average Rating
Published
White River Junction, Vermont : Chelsea Green Publishing, c2013.
Status

Copies

LocationCall NumberStatusDue Date
Westover - Adult Nonfiction641.815 MISCOChecked OutApril 22, 2024

Description

Loading Description...

More Details

Published
White River Junction, Vermont : Chelsea Green Publishing, c2013.
Format
Book
Physical Desc
xxii, 321 pages : illustrations (chiefly color) ; 27 cm
Language
English

Notes

Bibliography
Includes bibliographical references (pages 311-313) and index.
Description
"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 fulfill 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"--,Provided by publisher.

Also in this Series

Checking series information...

More Like This

Loading more titles like this title...

Reviews from GoodReads

Loading GoodReads Reviews.

Citations

APA Citation, 7th Edition (style guide)

Miscovich, R. (2013). From the wood-fired oven: new and traditional techniques for cooking and baking with fire . Chelsea Green Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Miscovich, Richard, 1968-. 2013. From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking With Fire. Chelsea Green Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Miscovich, Richard, 1968-. From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking With Fire Chelsea Green Publishing, 2013.

MLA Citation, 9th Edition (style guide)

Miscovich, Richard. From the Wood-fired Oven: New and Traditional Techniques for Cooking and Baking With Fire Chelsea Green Publishing, 2013.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

Staff View

Loading Staff View.