From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire Contributor(s): Miscovich, Richard (Author), Wing, Daniel (Foreword by) |
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ISBN: 1603583289 ISBN-13: 9781603583282 Publisher: Chelsea Green Publishing Company OUR PRICE: $40.46 Product Type: Hardcover - Other Formats Published: October 2013 |
Additional Information |
BISAC Categories: - Cooking | Methods - Outdoor - Cooking | Methods - Baking - House & Home | Sustainable Living |
Dewey: 641.815 |
LCCN: 2013019887 |
Physical Information: 1.01" H x 8.22" W x 10.35" (2.71 lbs) 352 pages |
Descriptions, Reviews, Etc. |
Publisher 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. |
Contributor Bio(s): Miscovich, Richard: - 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 also a popular instructor for home bakers and brick oven hobbyists, and is a regular guest at venues around the country where he teaches artisan bread-baking techniques, wood-fired baking, and oven-building classes. In 2007, Richard organized and helped teach the first three-day wood-fired oven class track to be offered at The Bread Bakers Guild of America's biannual educational conference, Camp Bread. He served two terms on the Board of The Bread Bakers Guild of America. Wing, Daniel: - Dan Wing, a biologist and physician by training, has written for publications as various as Fine Homebuilding and The Archives of Physical Medicine and Rehabilitation. He travels out from his home in Vermont in a gypsy wagon of his own construction, and naturally he built his own bread oven on wheels. |