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From the Wood-Fired Oven : New and Traditional Techniques for Cooking and Baking with Fire - Richard Miscovich

From the Wood-Fired Oven

New and Traditional Techniques for Cooking and Baking with Fire

Hardcover

Published: 2nd December 2013
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Published: 30th September 2013
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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.

About the Author

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.

ForeWord Reviews- "Passionate thoughts combine with a spectacular range of ideas for using wood-fired ovens to make this guide a must-have for anyone curious about this well-loved cooking method. Although wood-fired ovens are best known for crispy pizza crusts and rustic breads, they can be utilized for a much wider array of tasks, from drying wood to roasting meats. Richard Miscovich's extensive guidebook on using these types of ovens celebrates the stunning breadth of tactics while also providing insights into history, homesteading, and masonry. Although there are several guides to building ovens and books that offer baking techniques, it's Miscovich's expertise at fusing these two worlds that proves especially helpful. In straightforward language, he breaks down factors like conduction, convection, radiant heat, thermal breaks, and other important aspects of wood-fired ovens. Guiding readers through the "full heat cycle" and its uses, he provides instructions on cooking everything from roasted vegetables to seared fish, and his in-depth sections on breads are particularly stunning. The step-by-step directions are easily understood, and there are so many variations to basic recipes that it would likely be challenging to tackle everything included. Accompanying photos capture the delicious results. Beyond the nuts-and-bolts approach to utilizing the ovens, Miscovich's guide returns often to the idea of sustainability. He writes about self-sufficiency, creating a reliable food supply, traditional skills, and community building. Cooking with fire isn't just a fun technique, he believes, but it's also a way to get back some of the wisdom and fellowship that's been lost: 'Wood-fired ovens fulfill resiliency's requirements: flexibility, diversity, and a backup system to ensure self-reliance instead of helplessness ... Generous sharing of information among bakers, millers, and oven builders increases our community's resilience.'"s, contem

ISBN: 9781603583282
ISBN-10: 1603583289
Audience: General
Format: Hardcover
Language: English
Number Of Pages: 416
Published: 2nd December 2013
Dimensions (cm): 27.5 x 21.0  x 2.6
Weight (kg): 1.23