Format:
Book
Author:
Title:
Publisher, Date:
White River Junction, Vermont : Chelsea Green Publishing, [2013]
Description:
xxii, 321 pages : illustrations (chiefly color) ; 27 cm
Summary:
"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"-- Provided by publisher.
Subjects:
Notes:
Includes bibliographical references (pages 311-313) and index.
Contents:
Wood-Fired Masonry Ovens -- How Wood-Fired Ovens Work -- Types of Wood-Fired Ovens, and What Makes an Oven a Bread Oven -- Fuel and Combustion -- How to Operate Your Oven -- Baking Bread in a Wood-Fired Oven -- Essential Ingredients for Wood-Fired Breads -- Standards and Conventions for Bread Formulas -- Cooking with fire: tips and techniques to get the most out of each burn -- -- Pizza and Other Live-Fire Flat Breads : 600[degrees]F (316[degrees]C) and Above, with Fire -- Live-Fire Roasting: 600[degrees]F to 500[degrees]F(316-260[degrees]C)​, with Fire -- Hot Oven : 500[degrees]F to 350[degrees]F (260-177[degrees] C) -- Moderate Oven, aka the Comfort Zone : 350[degrees]F to 212 [degrees]F (177-100[degrees]C) -- The Long Tail of the Temperature Curve : under 212[degrees]F (100[degrees]C) -- Appendix A. General Masonry Oven Design Tips -- Appendix B. Commercial Yield Formulas -- Appendix C. More About Baker's Percentage -- Appendix D. Bread Production Schedule -- Appendix E. Oven Temperature Log -- Appendix F. Starting a Liquid Sourdough Starter from Scratch -- Appendix G. Regular Maintenance : Care and Feeding of a Liquid Sourdough Starter -- Resources.
LCCN:
2013019887
ISBN:
9781603583282 (hbk.)
1603583289 (hbk.)
Other Number:
841898364
System Availability:
3
Current Holds:
0
# Local items:
3
Control Number:
1031478
Call Number:
641.81/5
Course Reserves:
0
# Local items in:
3
# System items in:
3
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Summary
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: •nbsp;nbsp;nbsp; Making pizza and other live-fire flatbreads; •nbsp;nbsp;nbsp; Roasting fish and meats; •nbsp;nbsp;nbsp; Grilling, steaming, braising, and frying; •nbsp;nbsp;nbsp; Baking pastry and other recipes beyond breads; •nbsp;nbsp;nbsp; Rendering animal fats and clarifying butter; •nbsp;nbsp;nbsp; Food dehydration and infusing oils; •nbsp;nbsp;nbsp; 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 Ovenis 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.
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Book
2013

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