{"id":5409,"date":"2021-08-11T02:18:26","date_gmt":"2021-08-11T02:18:26","guid":{"rendered":"https:\/\/thebbqstore.co.uk\/product\/from-the-wood-fired-oven-new-and-traditional-techniques-for-cooking-and-baking-with-fire\/"},"modified":"2021-08-11T02:18:26","modified_gmt":"2021-08-11T02:18:26","slug":"from-the-wood-fired-oven-new-and-traditional-techniques-for-cooking-and-baking-with-fire","status":"publish","type":"product","link":"https:\/\/thebbqstore.co.uk\/product\/from-the-wood-fired-oven-new-and-traditional-techniques-for-cooking-and-baking-with-fire\/","title":{"rendered":"From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire"},"content":{"rendered":"<p><br \/>\nPrice: <span style=\"color:#b12704\">\u00a320.39<\/span><br \/><i><small>(as of Mar 15,2023 12:58:23 UTC &#8211; <span class=\"wp_automatic_amazon_disclaimer\" title=\"Product prices and availability are accurate as of the date\/time indicated and are subject to change. Any price and availability information displayed on [relevant Amazon Site(s), as applicable] at the time of purchase will apply to the purchase of this product.\">Details<\/span>)<\/small><\/i><\/p>\n<p><a href=\"https:\/\/amazon.co.uk\/dp\/1603583289?tag=mrstecle02-21\"><img decoding=\"async\" src=\"https:\/\/i.imgur.com\/ISRHEWs.png\"><\/a><br \/>\n<\/p>\n<div>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.\u00a0From the Wood-Fired Oven\u00a0offers 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.\u00a0From the Wood-Fired Oven\u00a0offers 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 fulfil 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: \u00a0\u00a0\u00a0 Making pizza and other live-fire flatbreads;\u00a0 \u00a0\u00a0\u00a0 Roasting fish and meats;\u00a0 \u00a0\u00a0\u00a0 Grilling, steaming, braising, and frying;\u00a0 \u00a0\u00a0\u00a0 Baking pastry and other recipes beyond breads;\u00a0 \u00a0\u00a0\u00a0 Rendering animal fats and clarifying butter;\u00a0 \u00a0\u00a0\u00a0 Food dehydration and infusing oils;\u00a0 \u00a0\u00a0\u00a0 And myriad other ways to use the oven&#8217;s residual heat.\u00a0Appendices include oven-design recommendations, a sample oven temperature log, Richard&#8217;s baker&#8217;s percentages, proper care of a sourdough starter, and more. . . .\u00a0From the Wood Fired Oven\u00a0is 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.<\/div>\n<p><em><\/em><\/p>\n<p>Publisher\u200f:\u200eChelsea Green Publishing Company; Illustrated edition (15 Nov. 2013)<br \/>Language\u200f:\u200eEnglish<br \/>Hardcover\u200f:\u200e416 pages<br \/>ISBN-10\u200f:\u200e1603583289<br \/>ISBN-13\u200f:\u200e978-1603583282<br \/>Dimensions\u200f:\u200e20.32 x 2.54 x 25.4 cm<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>Price: (as of &#8211; Details) 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.\u00a0From the Wood-Fired Oven\u00a0offers many more techniques for home and artisan bakers from baking bread and making pizza to [&hellip;]<\/p>\n","protected":false},"featured_media":5410,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_cat":[157],"product_tag":[],"_links":{"self":[{"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/product\/5409"}],"collection":[{"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/comments?post=5409"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/media\/5410"}],"wp:attachment":[{"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/media?parent=5409"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/product_cat?post=5409"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/thebbqstore.co.uk\/wp-json\/wp\/v2\/product_tag?post=5409"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}