From the Wood-Fired Oven av Richard Miscovich

529,-

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<p><strong>"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."¿<span>Peter Reinhart</span>, author of <em>The Bread Baker¿s Apprentice</em></strong></p><p>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. <em>From the Wood-Fired Oven</em> 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. <br/><br/><em>From the Wood-Fired Oven</em> offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instruct