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Kissed by Fire: Wood Oven Recipes from Wine Country
Books Spesification :
Title : Kissed by Fire: Wood Oven Recipes from Wine Country
Books Rank : 207535
Author : Brigit Binns
Publisher : Forno Bravo, LLC
Pages : 139
Type : Kindle Edition
Language : E, P
Label : Forno Bravo, LLC
Release : 2017-11-14
Price : £7.59 on amazon store
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A short description :
Like 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, you’ll quickly develop an instinct for the heat, and the primitive, living force of the fire itself. And you’ll learn to cook by sight and sound. These two senses must become your guides, rather than a clock or a timer.
I was lucky enough to learn the basics from one of the great wood-oven chefs in California, Clark Staub, owner and pizzaiolo of the famous Full of Life Flatbread, in Los Alamos, California.
In this book, you will learn about:
* Fire Management: An Art, Not a Science
* The Basics of Wood Oven Heat: Conduction (the floor/hearth), Convection (the air circulating in the oven, and Radiant (the mass of the oven/dome)
* Getting To Temperature
* Fully Utilizing Your Fuel
* Using Your Oven’s Heat
* Tools and Tech I Couldn’t Do Without (and you shouldn’t have to)
Plus my amazing and life-altering 48-Hour Cold Fermented Pizza Dough — a tangy miracle with large bubbles in the corniche (edge), surrounded by translucent and golden crust.
Step-by-step recipes for California Wine-Country-Style pizzas, toppings, fish-poultry-meat, vegetables, and even desserts include:
Wood-Roasted Caramelized Brussels Sprouts
Calamari and Chorizo Pizza with Caramelized Fennel and Shaved Manchego
Spinach, Mushroom and Egg Pizza
The Pig & The Fig Pizza
Asparagus, Black Olive, Arugula, and Fontina Pizza
Rapini, Salami, Meyer Lemon & Taleggio Pizza
Two-Cheese and Basil Pesto Flatbread
Smoked Duck and Fire-Roasted Mushroom Salad with Crispy Spanish Ham
Clams & Sausage in Fennel Broth
The Ultimate Thyme-Roasted Chicken
Wood-Grilled Cowboy Steaks with Cultured Bone Marrow Butter
A’Mores (aka Wine Country S’Mores)
Oven-Grilled Peaches with Grand Marnier Mascarpone and Lavender Blossoms
With thirty-five recipes, each with a mouth-watering image, this book is a must-have for anyone with a wood-burning oven, and everyone who is considering the purchase of an oven!
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