From the Wood-fired Oven | Richard Miscovich

Richard Miscovich's descriptions and instructions are both practical and inspirationally poetic--dare I say, soulful. He ignites the fire within and compels us to want to know what he knows and to bake as well as he bakes."--Peter Reinhart, author of The Bread Baker's Apprentice

In the last several 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.

Chelsea Green Publishing, 2013