The Essential Wood Fired Pizza Cookbook: Recipes and Techniques from My Wood Fired Oven

The Essential Wood Fired Pizza Cookbook: Recipes and Techniques from My Wood Fired OvenI have always had a passion for fire and wood ovens. Anthony’s own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!-Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse Restaurant From Anthony Tassinello, chef at Berkeley’s famed Chez Panisse, your must-have pizza cookbook for making mouth-water…

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with FireIn 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. This book 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….

Brick Oven Pizza How a Guy From Brooklyn Built His Own Wood Fired Pizza Oven

Brick Oven Pizza How a Guy From Brooklyn Built His Own Wood Fired Pizza OvenIn 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. This book 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….

The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired Oven

The Essential Wood Fired Pizza Cookbook: Recipes and Techniques From My Wood Fired OvenI have always had a passion for fire and wood ovens. Anthony’s own love for cooking with fire is contagious and his knowledge about wood-fired pizza is all encompassing. This is an inspiring and well-written book from a teacher you can really trust!—Alice Waters, author of The Art of Simple Food and Owner of Chez Panisse Restaurant From Anthony Tassinello, chef at Berkeley’s famed Chez Panisse, your must-have pizza cookbook for making mouth-w…

Build Your Own Wood Fired Oven: From the Earth, Brick or New Materials

Build Your Own Wood Fired Oven: From the Earth, Brick or New MaterialsAlan 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 …

From a Spark to a Flame: How to build a successful mobile pizza business

From a Spark to a Flame: How to build a successful mobile pizza businessAlan 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 …

From a Spark to a Flame: How to build a successful mobile pizza business

From a Spark to a Flame: How to build a successful mobile pizza businessThe definitive guide by the master of the mobile wood fired pizza business, Jay Emery.Jay is a man who practices what he preaches – not only building the best wood fired ovens anywhere, but also by running his own highly successful mobile pizza business. You will quickly come to understand the key principles of how to make your business both profitable and fun. Learn the ins and outs, dos and don’ts of everything from choosing the right vehicle t…

Kissed by Fire: Wood Oven Recipes from Wine Country

Kissed by Fire: Wood Oven Recipes from Wine CountryLike most cookbook authors, I’m very detail-oriented—some might say obsessive. I love nothing more than to describe the process of cooking for readers and cooks—I’ve done so in thirty-one cookbooks. But cooking in a wood oven is personal and intuitive rather than scientific, and involves a steep but fairly fast learning curve. Those who are new to the practice should first understand a few basic principles. Once you begin to experiment, y…

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire by Miscovich, Richard (2013) Hardcover

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From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire by Miscovich, Richard (2013) HardcoverLike most cookbook authors, I’m very detail-oriented—some might say obsessive. I love nothing more than to describe the process of cooking for readers and cooks—I’ve done so in thirty-one cookbooks. But cooking in a wood oven is personal and intuitive rather than scientific, and involves a steep but fairly fast learning curve. Those who are new to the practice should first understand a few basic principles. Once you begin to experiment, y…

The Pizza Bible: The World’s Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and more

The Pizza Bible: The World's Favorite Pizza Styles, from Neapolitan, Deep-Dish, Wood-Fired, Sicilian, Calzones and Focaccia to New York, New Haven, Detroit, and moreA comprehensive guide to making pizza, covering nine different regional styles–including Neapolitan, Roman, Chicago, and Californian–from 12-time world Pizza Champion Tony Gemignani. Everyone loves pizza! From fluffy Sicilian pan pizza to classic Neapolitan margherita with authentic charred edges, and from Chicago deep-dish to cracker-thin, the pizza spectrum is wide and wonderful, with something to suit every mood and occasion. And with so…