Free Ebook , by Richard Miscovich
Free Ebook , by Richard Miscovich
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, by Richard Miscovich
Free Ebook , by Richard Miscovich
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Product details
File Size: 115778 KB
Print Length: 352 pages
Publisher: Chelsea Green Publishing (October 3, 2013)
Publication Date: September 30, 2013
Sold by: Amazon Digital Services LLC
Language: English
ASIN: B00DJBAETO
Text-to-Speech:
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Amazon Best Sellers Rank:
#661,923 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
Since installing a wood fired pizza oven, I have bought something like a dozen books on the topic of wood fired ovens and pizza and bread making. This is book is the best of the bunch, striking a great balance between information for the novice and the pro, with clear explanatory narrative text and outstanding recipes. Highly recommended.
This is the best book I have seen dealing with the mechanics of using a wood-fired oven. From starting a fire to drying herbs as the heat drains from the masonry, this book shows how to take maximum advantage of the oven. I have not tried any of the recipes but there are thousands of sources for good recipes. A wood-fired oven can be used for anything that can be made in a conventional oven plus so much more. When is the last time you grilled in your oven or used it to give that turkey a smoky flavor. The missing ingredient, until now, has been the information allowing the conversion of times and temperatures given in other sources to be used in a wood-fired oven without blindly experimenting endlessly. Reading this book is the best alternative I know to standing beside a master baker while he works. I f you have a wood-fired oven or dream of getting one, this is the place to start.
This is a GREAT book even if you don't have a Wood Fired Oven (WFO). Richard Miscovich is a very caring and passionate baker and an awesome teacher. This book is a great resource if you are have or are thinking about building a WFO or baking in your kitchen oven. I think you would enjoy this book if you never baked a loaf of bread. This book would also make also make a wonderful gift for someone with an interest in "slow food" or baking bread.
This is an outstanding must have book for anyone that has or is thinking of building a wood fired oven. Although the book pertains mainly to brick wood fired ovens, I have found it valuable and insightful source for things to try with my homemade cob oven. My oven does not hold heat as long as the brick ovens do so some items are beyond it's ability. Still this book is a great source of information and I really like the concept of getting the most out of a firing session with my oven! Thanks Richard for you efforts and for sharing your knowledge in this book!
The first quarter of the book is a little history and solid oven construction, the rest of the book explains what to do with it, especially the art of making good breads, (flat and regular), pizza and roasts. I would recommend this to anyone wishing to pursue this as a hobby or vocation. After glancing through this book, my wife demanded a bread oven this Spring, "She who must be obeyed" will have one...
I've been baking at home for 5 years now and intensely reading bread books for the past 18 months. This is one of the best and most complete books I've read so far. While most books concentrate on the aprentice home-baker this one also gives you the chance to sneek peak on how to be a professional baker. I've found here answers to questions no other book gave me untill now.
(First, "O'Hara" is sometimes, as it is here, the pen name of Ray Werner.)Richard Miscovich has created what will become the bible for wood fired brick oven lovers. We're building community ovens in Pittsburgh, and teaching a class at Touchstone Center for Crafts, and this will be recommended as required reading. it's a work of joy from a true master of the craft, and will engage countless others to explore and find the thrill of pulling out a loaf of the best bread you ever made, direct from the hearth, and sharing it with others.
This book is a must have for anyone who enjoys cooking outdoors with the wood fired ovens. I have had Richard as a teacher from KAB in VT and I can hear his voice as I read his book. And it brings back great memories and good fun making bread sharing information and VERY GOOD bread. Thank you Richard Miscovich I am getting a lot of information from you book
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