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From Flame to Ash: How to get the Most out of Your Wood-Fired Oven

What could be better than an oven you can build yourself, that allows you to cook an array of delicious edibles outside, and can help restore the individual and communal resiliency we’ve lost in recent decades?

Wood-fired ovens are no longer reserved for commercial, or dedicated, artisan bakers. In recent years, they’ve resurfaced as an invaluable and entertaining addition to any home.

From the Wood-Fired Oven is not just a bread book — but a bread book, a cookbook, and an oven building book all in one. Author Richard Miscovich offers readers oven building and design plans and tips, how to produce grilled or roasted fish, vegetables, and meats, and why it’s a good idea to re-learn the tradition of cooking with fire.

“In addition to the romance of masonry, fire, and food, this book is written out of the reemergence of, and need for, resilience in both our global food culture and everyday lives,” writes Miscovich.

Miscovich, a leading baker and instructor, breaks down the book into three parts—an overview of ovens and fire, the bread baking process itself, and instruction on how to capture and utilize the full heat cycle of a wood-fired oven. In other words, from the first kindling to the last ember — learn how to use the oven’s rising, and falling, temperatures to cook different foods, oil infusions, and more. “Richard has done so much more than just transfer his extensive knowledge about baking and wood-fired ovens onto paper in this book;” says Jeff Yankellow, board chair of the Bread Baker’s Guild of America. “He talks to the reader in a way that makes you feel that he is right in front of you. You will learn about the bones of a wood-fired oven, including not just how to use it but how to make the most of it. It is a must-have addition to the collection of any food enthusiast, amateur or professional!” “We have needed a book that addresses everything a wood-firing baker and cook has to know, and here it is,” writes Dan Wing, co-author of The Bread Builders, in the book’s Foreword. “This book is going to change the way I use my oven—how I make and control the heat and steam, the things I bake and cook, and how much of the heat of the oven I use instead of waste. If you are just starting now to plan a masonry oven—or if you have been using one for 20 years—you are still going to want to own this book.” From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire is available now and on sale for 35% off until October 7th. 

From the Wood-Fired Oven Preface


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