From the Wood-fired Oven

New and Traditional Techniques for Cooking and Baking with Fire

Author: Richard Miscovich

Publisher: Chelsea Green Publishing

ISBN: 1603583289

Category: Cooking

Page: 322

View: 651

Provides advice, techniques, and tips for building and working with wood-fired ovens along with recipes for different heat cycles.

From the Wood-Fired Oven

New and Traditional Techniques for Cooking and Baking with Fire

Author: Richard Miscovich

Publisher: Chelsea Green Publishing

ISBN: 1603583297

Category: Cooking

Page: 416

View: 8454

In the past twenty 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. From the Wood-Fired Oven 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. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: • Making pizza and other live-fire flatbreads; • Roasting fish and meats; • Grilling, steaming, braising, and frying; • Baking pastry and other recipes beyond breads; • Rendering animal fats and clarifying butter; • Food dehydration and infusing oils; • And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times.

Wood-Fired Cooking

Techniques and Recipes for the Grill, Backyard Oven, Fireplace, and Campfire

Author: Mary Karlin

Publisher: Ten Speed Press

ISBN: 1607741334

Category: Cooking

Page: 208

View: 5700

This contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's unassuming yet refined kitchen sensibility shines through in every dish. With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend. Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, Wood-Fired Cooking will have you stoking appetites in no time.

Cooking with Fire

From Roasting on a Spit to Baking in a Tannur, Rediscovered Techniques and Recipes That Capture the Flavors of Wood-Fired Cooking

Author: Paula Marcoux

Publisher: Storey Publishing

ISBN: 1603429123

Category: Cooking

Page: 320

View: 7164

Revel in the fun of cooking with live fire. This hot collection from food historian and archaeologist Paula Marcoux includes more than 100 fire-cooked recipes that range from cheese on a stick to roasted rabbit and naan bread. Marcoux’s straightforward instructions and inspired musings on cooking with fire are paired with mouthwatering photographs that will have you building primitive bread ovens and turning pork on a homemade spit. Gather all your friends around a fire and start the feast.

The Bread Builders

Hearth Loaves and Masonry Ovens

Author: Alan Scott,Daniel Wing

Publisher: Chelsea Green Publishing

ISBN: 1603580131

Category: Cooking

Page: 250

View: 9861

Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.

Build Your Own Wood Fired Oven

Author: Alan Watt

Publisher: Rosenberg Pub Pty Limited

ISBN: 9781921719028

Category: Cooking

Page: 112

View: 9927

Alan Watt has been a ceramic artist for 45 years and was for 20 years head of the Ceramics Department of the National Institute of Arts at the Australian National University. Since retiring he has over the past six years conducted numerous weekend workshops on how to build your own wood fired oven. This convinced him that there is a broad and growing interest in learning how to make and use a pizza or wood fired oven. So he has written this book to show how it's done and illustrated it with many excellent colour photographs and line drawings. His book explains the historical development of ovens and the physics and basic principles of oven design. There are sections on oven bases and different types of ovens ranging from low tech to high tech and the traditional brick dome oven. Then follow sections on chimneys and dampers, casting a chimney, and doors and doorways. There are appendixes on casting an arch, Forming a brick arch without traditional formwork, and casting a chimney base. Finally there's a section of recipes, with photographs of dishes which display the diversity of wood fired ovens.

The Art of Wood-Fired Cooking

Author: Andrea Mugnaini

Publisher: Gibbs Smith

ISBN: 9781423614555

Category: Cooking

Page: 192

View: 4745

The Art of Wood-Fired Cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. With Cook, teacher, and entrepreneur Andrea Mugnaini's reassuring advice and careful instruction, it's easy to create and cook mouthwatering wood-fired dishes. Mugnaini has spent over 20 years perfecting the craft of wood-fired cooking. She started Mugnaini Imports in 1989 to bring the Italian style of cooking and living to America through wood-fired, pizza-oven sales. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking. When she is not teaching or in the office, Mugnaini entertains crowds in the Sonoma Wine Country with her live, interactive cooking events. Now she shares the methods she has been teaching through her classes, sharing delicious recipes for pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts. Fire up the oven and enjoy: Butterflied Shrimp Zucchini Gratin with Tomatoes and Gruyere Tuscan-Style Pot Roast with Herbs and Chianti Focaccia with Onions and Thyme Limoncello Bread Pudding with Fresh Blackberries

Wood-Fired Oven Cookbook

'70 Recipes for Incredible Stone-Baked Pizzas and Breads, Roasts, Cakes and Desserts, All Specially Devised for the Outdoor Oven and Illustrated in Over 400 Photographs

Author: Holly Jones,David Jones

Publisher: Anness Pub Limited

ISBN: 9781903141946

Category: Cooking

Page: 128

View: 9690

70 recipes for incredible stone-baked pizzas and breads, roasts, cakes and desserts, all specially devised for the outdoor oven and illustrated in over 400 photographs.

Seven Fires

Grilling the Argentine Way

Author: Francis Mallmann

Publisher: Artisan Books

ISBN: 1579653545

Category: Cooking

Page: 278

View: 6400

Collects Argentine recipes that use fire as the primary cooking method, including savory corn pudding, skirt steak and fry bread, boneless porkchops with honey gremolata, and cast-iron-seared octopus with Murcia pimenton.

The Ultimate Wood-Fired Oven Cookbook

Recipes, Tips and Tricks that Make the Most of Your Outdoor Oven

Author: Genevieve Taylor

Publisher: Hardie Grant Publishing

ISBN: 1787132889

Category: Cooking

Page: 192

View: 3419

The Ultimate Wood-Fired Oven Cookbook tells you everything you need to know about your oven, from initial setting up to choice of woods, plus tips and tricks for perfecting cooking times, and of course, over 70 amazing recipes. Most people start with authentic pizza and flatbreads cooked at high temperature, and Genevieve Taylor talks you step-by-step through the foolproof way to achieve the world's best-tasting wood-fired pizza. But these ovens are infinitely more versatile, and she goes on to show how you can roast and grill (everything from Portuguese clams with white wine, garlic and coriander to Kebabs and Cheese toasties), then bake as the oven starts to cool (Beetroot focaccia with goat's cheese and sage, and even Fig, honey and brandy clafoutis), and ultimately use the dying embers to slow-roast (Lamb shoulder with fennel) or simply leave to cook overnight (dishes like Barbecoa beef brisket and Overnight porridge).With The Ultimate Wood-Fired Oven Cookbook, you'll master both the equipment and your cooking, getting the best out of your oven and your fuel, and enjoying the most delectable, memorable food you've ever eaten.

Your Brick Oven

Building It and Baking In It

Author: Russell Jeavons

Publisher: Da Capo Lifelong Books

ISBN: 9781569243343

Category: Cooking

Page: 96

View: 9701

Since 1992 Russell Jeavons has owned and cooked at a unique restaurant in an old cottage in one of South Australia's prized wine districts. It is famous in part because it's only open on Friday nights, but moreso for its fresh, simple food cooked entirely in Russell's wood-fired brick ovens. His pizzas are renowned throughout Australia, with fine regional ingredients artfully combined atop classic, thin, wood-oven cooked crusts. Russell's Pizza is the kind of place where friends and family gather to eat within sight of the golden, glowing kitchen; where the garden is equipped with warming braziers and outdoor fire pits for chatting, relaxing, and munching. It is an atmosphere that many of us covet for our own homes—an outdoor space where we can come together on cool nights for warmth, fun, and good food. The first part of Your Brick Oven is a step-by-step guide that takes readers through the stages of building an oven, from choosing the site to firing up for the first bake. Part two explains how to cook in the oven with invaluable tips for brick oven cooks, with recipes for sour dough bread, thin-crust pizzas, traditional roasts, fruit tarts, and sinful cakes and pastries.

The Ultimate Wood-Fired Oven Book

Author: Anna Carpenter

Publisher: Schiffer Pub Limited

ISBN: 9780764344176

Category: Cooking

Page: 144

View: 8268

Join Anna Carpenter as she shares memories of growing up in Italy, where she learned to prepare gourmet meals and enjoyed them around the fire with family and friends. Wood-fired ovens are enormously popular today because of the unique taste only real wood fire can instill into meat and fish, vegetables, fresh bread, and, of course, pizza. This book equips you with the information needed to choose the right modular building kit for you and successfully install your own wood-fired oven. Step-by-step instructions and building plans are included. Get valuable tips concerning topics such as recipes, organic cooking techniques, and the different kinds of insulation and tools that are available. Photos of a wide variety of indoor and outdoor structures of brick, stucco, and stone will inspire you to design the perfect setting for your own oven, suited to your needs and budget. This second edition features 4 new recipes.

Build Your Own Earth Oven

A Low-Cost, Wood-Fired Mud Oven, Simple Sourdough Bread, Perfect Loaves

Author: Kiko Denzer,Hannah Field

Publisher: N.A

ISBN: 9780967984674

Category: Cooking

Page: 129

View: 9172

Food from the Fire

The Scandinavian flavours of open-fire cooking

Author: Niklas Ekstedt

Publisher: Pavilion Books

ISBN: 1911216600

Category: Cooking

Page: 240

View: 2860

The crackling of birch, the sizzle of the pot and the scent of wood smoke in the air... the relaxed style that typifies Scandinavian open-fire cooking is explored in this cool new cookbook from Michelin-starred chef, Niklas Ekstedt, who is famed for cooking over wood only. This innovative selection of recipes highlights the best of modern Nordic food, themed around ancient cooking methods. Fire pits are easy and affordable to source, even portable types are available for those with limited outdoor space, and wood is re-emerging as a fuel source. Considering how little specialist equipment is required, the flavours achievable with this back to basics method of cooking are outstanding. Niklas’ book naturally features plenty of fire-building tips, aromatic smoking recipes, pickling and preserving techniques, but he doesn’t expect you to go foraging for ingredients or to give up cooking in a traditional kitchen – a cast iron skillet over a gas flame will produce similar results. Easy to find ingredients mix with easy cooking techniques to produce delicious family feasts and food for sharing. From simple ember-baked salmon with cucumber and fennel, to flame-roasted celeriac with brown butter and hazlenuts, to a Skånsk apple pie, this is food to excite the appetite of the modern cook and inspire your next family or party gathering.

Baking Artisan Pastries and Breads

Sweet and Savory Baking for Breakfast, Brunch, and Beyond

Author: Ciril Hitz

Publisher: Quarry Books

ISBN: 1616735538

Category: Cooking

Page: 176

View: 9930

Baking Artisan Breakfast Breads and Pastries offers illustrated recipes that cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. The formulas are generally progressive—the easier recipes are at the beginning and more complex ones are later. The step-by-step full-color process shots of techniques and inviting beauty shots of finished products coupled with clear directions will instill confidence in even the most novice baker.

Peter Reinhart's Artisan Breads Every Day

Fast and Easy Recipes for World-Class Breads

Author: Peter Reinhart

Publisher: Ten Speed Press

ISBN: 1607740869

Category: Cooking

Page: 224

View: 5412

Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor's professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step--from preparation through pulling pans from the oven--a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers new time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat. From the Hardcover edition.

Food Safari Fire

Author: Maeve O'Meara

Publisher: N.A

ISBN: 9781743794067

Category: Barbecuing

Page: 256

View: 6279

From the phenomenally successful Food Safari series comes the perfect book for anyone who loves to grill, BBQ and cook from around the world. Tied into the new Food Safari television series, which aired in January 2016, this book is the perfect gift for the food lover in the house. Food Safari Fire features the inventive ways people from all over the world cook with fire. With this book, Maeve O'Meara invites you on a journey around the world of cuisines, meeting home cooks, pit masters and chefs from Asia, Europe, the Americas and the Middle East, who are all passionate advocates of cooking with fire. Cooking with fire goes way beyond the barbecue. Discover the pleasures of roasting on a spit, baking bread in ashes, smoking fish, roasting vegetables over hot coals, one pot cooking over an open fire, baking a roast in a wood-fired pizza oven, cooking Asian-style skewers on your BBQ, and seeing how a tandoori oven works. Food Safari Fire includes 90 recipes for cooking up a firestorm. Maeve elaborates on the regional ingredients and influences of the cuisines she visits throughout the book while explaining the techniques in a practical and accessible way, as she has in all her cookbooks. Whether you're a revered Argentine asador or someone who just loves to barbecue, this book speaks of a love of fire and eating caramelized crustiness caused by extreme heat. Full of sparks and flavours Maeve's compilation of recipes explores age-old techniques and tools.

One Dough, Ten Breads

Making Great Bread by Hand

Author: Sarah Black

Publisher: Houghton Mifflin Harcourt

ISBN: 054457933X

Category: Cooking

Page: 224

View: 3474

An introduction to making bread by hand, from one easy dough to ten classic loaves to infinite possibilities For anyone who’s ever wanted to bake homemade bread but doesn’t know where to begin, One Dough, Ten Breads is the answer: With just a few ingredients, one’s own two hands, and this book, even a novice baker is well on the way to making artisan-style breads. Baking instructor Sarah Black starts with the simplest “plain white” dough, then makes small changes to ingredients, proportions, and shapes to take the reader through ten “foundation” breads, from baguettes to ciabatta to whole-wheat pain de campagne to sourdough. Notes and teaching moments, shaping instructions, clear step-by-step photography, and additional recipes build on this foundation to create new and varied breads that will appeal to bakers of all skill levels, including: sandwich loaves, rustic country-style breads, dinner rolls, pizza and focaccia, crackers, and hearty breads studded with dried fruits, nuts, seeds, or whole grains.

The Bread Baker's Apprentice, 15th Anniversary Edition

Mastering the Art of Extraordinary Bread

Author: Peter Reinhart

Publisher: Ten Speed Press

ISBN: 1607748665

Category: Cooking

Page: 336

View: 4396

Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this new edition of the award-winning and best-selling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.