From the Wood-Fired Oven : New and Traditional Techniques for Cooking and Baking with Fire
by Richard Miscovich
Editor: Chelsea Green Publishing Co
Enjoy this book on your E-Reader and in the format you prefer
Over the past twenty years, interest in oven wood has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven.Au feu de Bois Four offers many more techniques for home and artisan bakers-from baking bread and making pizzas, to cooking recipes, on how to get as much as possible from a single baking oven, from the first live-fire to roast for drying wood for the next fireAu feu de Bois Four offers a new look at the traditional techniques of professional pastry chefs, but is quite simple to inspire non-professionals of passionate bakingBaker leader and instructor Richard Miscovich wants people to use their ovens to meet the objective of maximum heat useReaders will find methods and techniques for cooking and baking in a wood oven, in order of window temperatureWhat comes first: pizza or pastryGrilled vegetables or braised pork loinClarified butter or jerky beef butterIn addition to a vast section of delicious formulas for many types of bread, readers will find chapters on: – Making pizzas and other live-fire breads; – Roasting meats and fish; – Steaming, baking and frying; – Baking pastries and other recipes beyond breads; – Providing animal fats and clarifying butter; – DehydrationAppendices include an oven-design recommendations, a sample of oven temperature log, Richard baker percentages, proper care of a head leaven, and moreFrom Oven to Wood Fire is more than a recipe book; it reminds the reader of how a wood oven (and fire, by extension) brings people together and gives a sense of comfort and brotherhood, very real human needs, especiall
Richard Miscovich – From the Wood-Fired Oven : New and Traditional Techniques for Cooking and Baking with Fire – Free
Format: ePub, MOBI and Pdf
In this site we encourage writing and creativity.