Your Brick Oven : Building it and Baking in it
by Russell Jeavons, Maggie Beer
Editor: GRUB STREET
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Since 1992, Russell Jeavons has owned and cooked in a unique restaurant in an old chalet in one of the South Australia’s most popular wine districts since 1992.It is famous for the fact that it only opens one evening of the week on a Friday night, but it is especially famous for its fresh, simple food cooked entirely in Russell’s wood fire, brick ovens.Its pizzas are renowned throughout Australia and their drip fillings with beautiful regional products that are combined on classic, thin, baked wood-burning bases.Huge tables with trestles in the open air hangar comfortably house large groups house, while the cosy cottage supplies to smaller parts.This is the kind of place where friends and family gather to eat inside the site of the visible kitchen; where the garden is equipped with heating braziers and fire outside the cat stands and snacking from around.The first part of the book is a step-by-step step that takes you through the steps of building an oven, choosing the firing site for your first bake.Part 2 explains how to bake in the oven with valuable tips for a brick oven cooks and includes recipes for safe bread dough, pizza, dukkah, traditional English roasts and some of Russell’s famous desserts.Not every home can accommodate a brick oven in their backyard, but it is something that many large home cooks aspire to do.Buy this book and dream or buy this book and build a new one.
Russell Jeavons, Maggie Beer – Your Brick Oven : Building it and Baking in it – Free
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