MARC record from Internet Archive

LEADER: 04736cam a2200433 i 4500
001 2013019887
003 DLC
005 20140603080655.0
008 130614s2013 vtua b 001 0 eng
010 $a 2013019887
020 $a9781603583282 (hardback)
020 $a9781603583299 (ebook)
040 $aDLC$beng$cDLC$erda$dDLC
042 $apcc
050 00 $aTX769$b.M557 2013
082 00 $a641.81/5$223
084 $aCKB060000$aCKB004000$aHOM022000$aCKB009000$aHOM012000$2bisacsh
100 1 $aMiscovich, Richard,$d1968-
245 10 $aFrom the wood-fired oven :$bnew and traditional techniques for cooking and baking with fire /$cRichard Miscovich ; foreword by Dan Wing.
264 1 $aWhite River Junction, VT :$bChelsea Green Publishing,$c[2013]
300 $axxii, 322 pages:$bcolor illustrations ;$c27 cm
336 $atext$2rdacontent
337 $aunmediated$2rdamedia
338 $avolume$2rdacarrier
520 2 $a"In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven. From the Wood-Fired Oven offers many more techniques for home and artisan bakers--from baking bread and making pizza to recipes on how to get as much use as possible out of a single oven firing, from the first live-fire roasting to drying wood for the next fire. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first--pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? In addition to an extensive section of delicious formulas for many types of bread, readers will find chapters on: Making pizza and other live-fire flatbreads; Roasting fish and meats; Grilling, steaming, braising, and frying; Baking pastry and other recipes beyond breads; Rendering animal fats and clarifying butter; Food dehydration and infusing oils; and myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. From the Wood Fired Oven is more than a cookbook; it reminds the reader of how a wood-fired oven (and fire, by extension) draws people together and bestows a sense of comfort and fellowship, very real human needs, especially in uncertain times. Indeed, cooking and baking from a wood-fired oven is a basic part of a resilient lifestyle, and a perfect example of valuable traditional skills being put to use in modern times"--$cProvided by publisher.
504 $aIncludes bibliographical references (pages 311-313) and index.
505 0 $aWood-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 -- Using the Full Heat Cycle to Cook with Fire -- Pizza and Other Live-Fire Flat Breads : 600 [degrees] F (315 [degrees] C) and Above, with Fire -- Live-Fire Roasting: 500 [degrees] F to 600 [degrees] F (260/315 [degrees] C), with Fire -- Hot Oven : 350 [degrees] F to 500 [degrees] F (177/260 [degrees] C) -- Moderate Oven, aka the Comfort Zone : 212 [degrees] F to 350 [degrees] F (100/177 [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.
650 0 $aCooking (Bread)
650 0 $aCooking.
650 0 $aBaking.
650 0 $aRoasting (Cooking)
650 0 $aStoves, Wood.
650 0 $aFire.
650 7 $aCOOKING / Methods / Outdoor.$2bisacsh
650 7 $aCOOKING / Methods / Baking.$2bisacsh
650 7 $aHOUSE & HOME / Sustainable Living.$2bisacsh
650 7 $aCOOKING / Courses & Dishes / Bread.$2bisacsh
650 7 $aHOUSE & HOME / Do-It-Yourself / Masonry.$2bisacsh
856 42 $3Cover image$uhttp://cgreen.stisonbooks.com/images/books/native/9781603583282.jpg