In From the Wood-Fired Oven, leading baker and instructor Richard Miscovich offers a new take on traditional techniques. From recipes on how to get maximum use out of a single oven firing to the first live-fire roasting, this book encompasses a wide range of topics for home and artisan bakers.
This is a phenomenal book with some wonderful reviews. I am a huge fan of wood-fired ovens. We do not have one in our own home, however I have worked in a restaurant for many years that has utilized a wood-fired oven. So I am well aware of how amazing food is that is cooked in one of these ovens… in fact, it just may be this oven that has had me working here for so long!
Here are some reviews of this delightful book:
Received my pre-ordered book today and I must say it is a fantastic source of information for anyone having or considering using a wood fired oven. I have quite a few wood fired books in my collection but this one covers it all. Very detailed instructions from start to finish. Fantastic tips and techniques I have not found anywhere else. Not only covers breads and pizza but roasting, baking pies, making jerky, and more. Great photographs of the process and detailed instructions on getting the most use out of a single firing of the wood oven for multiple bakes. This is really a top notch book. Add it to your collection.- Dan D.
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. – D. Meece
I had the pleasure of meeting Richard at the Kneading Conference in Skowhegan, ME this past summer. His passion and knowledge are infectious, and his keynote address regarding the beauty, functionality and durability of wood fired ovens was inspiring. This book contains all of that, and recipes for cooking in a wood-fired oven to boot. It’s both exhaustively researched and a jumping off point for your own passion. Highly recommended.- P. King
Here is a delicious recipe which is included in “From the Wood-Fired Oven” which is available through Chelsea Green Publishing: