Building A Wood Fired Oven For Bread And Pizza

Author: Tom Jaine
Editor: Prospect Books (UK)
ISBN: 9781903018804
Size: 14,41 MB
Format: PDF, Mobi
Read: 799
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Wood fire oven.

From The Wood Fired Oven

Author: Richard Miscovich
Editor: Chelsea Green Publishing
ISBN: 1603583297
Size: 20,49 MB
Format: PDF, Mobi
Read: 169
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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.

Build Your Own Earth Oven

Author: Kiko Denzer
Editor:
ISBN: 9780967984674
Size: 17,14 MB
Format: PDF, ePub
Read: 840
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Building Outdoor Kitchens For Every Budget

Author: Steve Cory
Editor: Fox Chapel Publishing
ISBN: 160765430X
Size: 19,30 MB
Format: PDF, ePub
Read: 128
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This book brings attractive and functional outdoor kitchens within the reach of budget-conscious homeowners, with lots of design ideas, plenty of dream kitchens for inspiration, and more than 300 clear how-to photographs. Highly accessible DIY instructions carefully guide the reader through all aspects of construction—even cutting and installing a granite countertop. It shows you how to build lightweight "masonry" counters using steel studs and concrete backboard and offers alternatives to high-end appliances to save money. Also included are accessories and amenities to affordably customize an outdoor kitchen: fire pits, a variety of adobe/clay ovens, pergolas, awnings, TV and stereo equipment, mosquito abatement, misters and heaters, fireplaces, pizza ovens, and standup "churrasco" grills.

The Sunny Side Of Cooking

Author: Lisa Rayner
Editor: Lifeweaver
ISBN: 098006080X
Size: 17,61 MB
Format: PDF, ePub
Read: 789
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What if there was a year-round method of cooking that was low cost, powered by sunlight, non-polluting, and easy to do even in college dorms, apartment balconies and off-the-grid locations? There is: solar cooking. At the dawn of the 21st century, the need for sustainable cooking solutions is great, including fossil fuel-caused climate change, the end of cheap oil, and deforestation due to firewood collection. Whether you spend a couple of hours building a simple solar cooker out of cardboard and foil, or buy a sturdy commercial model, it is possible to do everything from simmering to blanching, poaching, steaming, sautéing, braising, baking, roasting, toasting, pan frying, grilling, food canning, medical sterilization, and even making ice (at night!). The Sunny Side of Cooking is a practical, easy-to-follow guide for both beginning and experienced solar cooks. Includes: --How to choose the right solar cooker for you based on your climate and lifestyle needs More than 100 vegetarian solar recipes and tips --How to adapt slow cooker recipes to a solar cooker How to adapt your favorite recipes to a solar cooker --How to safely can foods using USDA canning guidelines --How to create a year-round sustainable cooking system that combines the use of solar cookers, fireless cookers, pressure cookers, and biomass-fueled stoves and earth ovens “Beautifully detailed and informative. I highly recommend it both for beginners and experienced solar cooks who may pick up some useful variations and additional uses. Her recipes make one’s mouth water just reading them!” — Solar cooking pioneer Barbara Prosser Kerr, Co-inventor of the EcoCookerTM solar box cooker,Kerr-Cole Sustainable Living Center, Taylor, Arizona Copyright (c) 2007 128 pages. 8 1/2 inches by 5 1/2 inches. Color cover, black and white illustrations.

25 Essentials Techniques For Wood Fired Ovens

Author: A. Cort Sinnes
Editor: Harvard Common Press
ISBN: 1558329463
Size: 20,97 MB
Format: PDF, Kindle
Read: 304
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You’ve taken the plunge and invested in a wood-fired oven. You’re ready to cook delicious cuts of fire-kissed meat, but the wood-fired oven is a tough piece of equipment to master. They lack perfect temperature control, like a kitchen oven. And working with thick cuts of meat is something new to gas and charcoal grill veterans. A. Cort Sinnes, author of five books on outdoor cooking and a longtime patio living expert at Sunset magazine, unravels the secrets of using a wood-fired oven in 25 techniques, each of which is accompanied by a delectably recipe--from a leg of lamb to a side of salmon to a whole roast turkey and beyond. His book is a reliable and useful primer for new owners of wood-fired ovens.

The Ultimate Wood Fired Oven Cookbook

Author: Genevieve Taylor
Editor: Hardie Grant Publishing
ISBN: 1787132889
Size: 16,36 MB
Format: PDF, ePub, Mobi
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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.

Cook S Delights

Author: Helen Saberi
Editor:
ISBN: 9781906251390
Size: 11,90 MB
Format: PDF, ePub
Read: 214
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A fascinating and quirky anthology of the literature and art of gastronomy, illustrated with rare prints and engravings Selected from the literature of different periods and countries, this book is a celebration of culinary delicacies, fantastic feasts, and gluttonous gourmets. The pieces have been chosen from the writings of such authors as Charles Dickens, Edward Lear, Evelyn Waugh, S. J. Perelman, Mark Twain, Colette, E. M. Forster, de Maupassant, Tolstoy, and Proust, and there are items by Brillat-Savarin, George Sainsbury, and other famous epicures on special aspects of gastronomy. The text is peppered with classic favorite recipes and culinary adventures, such as Raymond Blanc's childhood hunts for wild asparagus or the roasting of the first suckling pig in history. The book is beautifully illustrated with a selection of prints, engravings, and line drawings from historical manuscripts; facsimiles of rare and out of print cookbooks, and unseen prints from private collections. This treasury of the best writing on food is sure to warm the cockles of every cook's heart.

The New Outdoor Kitchen

Author: Deborah Krasner
Editor: Taunton Press
ISBN: 9781561588046
Size: 15,87 MB
Format: PDF, ePub
Read: 254
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Reflecting the growing trend toward outdoor living spaces, a comprehensive, richly illustrated manual takes readers through the entire process of planning, constructing, and furnishing outdoor cooking and entertaining spaces, with ten portfolio kitchens that can serve as inspiration and a helpful resource list. 25,000 first printing.

Wood Fired Pizza Oven

Author: John Pellicano
Editor: New Holland Publishers
ISBN: 9781760791209
Size: 13,82 MB
Format: PDF, ePub, Mobi
Read: 945
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The arrival of the wood fired-pizza oven into suburban backyards and kitchens has opened up a new world for pizza lovers and those who appreciate delicious home cooked food. Chef and food lecturer John Pellicano takes you through the steps of building a wood-fired pizza oven of your own and shares the secrets to cooking delicious pizza and other easy-to-make meals. This book will make a gourmet chef of even the most inexperienced pizza lover. It also features other dishes that can be successfully cooked in a wood-fired oven including, bread, roast dinners, lamb racks, chicken drumsticks, beef ribs and fish, maximising your wood-fired pizza oven experience.