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From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire, by Richard Miscovich
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From Booklist
It’s safe to say that most of us won’t be baking in a wood-fired oven . . . at least, in the foreseeable future. On the other hand, for bread aficionados and others addicted to the tastes emanating from these kinds of ovens, there’s no better substitute for the knowledge and expertise Miscovich imparts—not to mention the fiftysomething recipes. He begins with the foundations: understanding ovens and fuel, operating guidelines, and all the processes that comprise bread baking, from ingredients to proofing. Every chapter is filled with full-color photographs and, when necessary, step-by-step sequences. Where the author truly excels is in his very thorough explanation of recipes. They’re woven into the text, using a narrative style. He freely gives advice, variations, and commentary on best and not-as-good versions, as well as caveats (e.g., what to expect from a bread starter when it’s been transferred from another region). At times, personal stories appear, from his relationship with the late Alan Scott (a master brick-oven builder and coauthor of the seminal work on wood-fired ovens) to his bout with carpal tunnel syndrome. Thorough and completely engaging. --Barbara Jacobs
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Review
ForeWord Reviews- "Passionate thoughts combine with a spectacular range of ideas for using wood-fired ovens to make this guide a must-have for anyone curious about this well-loved cooking method. Although wood-fired ovens are best known for crispy pizza crusts and rustic breads, they can be utilized for a much wider array of tasks, from drying wood to roasting meats. Richard Miscovich’s extensive guidebook on using these types of ovens celebrates the stunning breadth of tactics while also providing insights into history, homesteading, and masonry. Although there are several guides to building ovens and books that offer baking techniques, it’s Miscovich’s expertise at fusing these two worlds that proves especially helpful. In straightforward language, he breaks down factors like conduction, convection, radiant heat, thermal breaks, and other important aspects of wood-fired ovens. Guiding readers through the “full heat cycle†and its uses, he provides instructions on cooking everything from roasted vegetables to seared fish, and his in-depth sections on breads are particularly stunning. The step-by-step directions are easily understood, and there are so many variations to basic recipes that it would likely be challenging to tackle everything included. Accompanying photos capture the delicious results. Beyond the nuts-and-bolts approach to utilizing the ovens, Miscovich’s guide returns often to the idea of sustainability. He writes about self-sufficiency, creating a reliable food supply, traditional skills, and community building. Cooking with fire isn’t just a fun technique, he believes, but it’s also a way to get back some of the wisdom and fellowship that’s been lost: 'Wood-fired ovens fulfill resiliency’s requirements: flexibility, diversity, and a backup system to ensure self-reliance instead of helplessness … Generous sharing of information among bakers, millers, and oven builders increases our community’s resilience.'"“Even if you don’t have a wood-fired oven, and you bake bread, get this book. The technical information about bread is approachable and correct and will bring your bread baking to the next level.â€--Solveig Tofte, co-owner, Sun Street Breads, Minneapolis   “Finally, a modern and comprehensive wood-fired oven management book! Richard addresses innovations in oven design and offers intelligent approaches to getting the most out of your wood-fired oven. Interweaving homespun anecdotes with solid bread baking and culinary instruction while offering clear explanations of oven design, this book answers the questions and concerns of bakers of all levels.â€--Melina Kelson, certified master baker, Bootleg Batard and Kendall College   “So, you want a wood-fired oven to bake bread and have pizza parties? What should you build? How does it work? What else can it cook? As an oven-builder I hear these questions a lot, but the books I can recommend for cooking with fire say little about ovens, and the ones about bread and ovens don't take you very far with cooking. So I’m glad to now be able to recommend Richard Miscovich’s From the Wood-Fired Oven. He speaks with the authority of a professional baking instructor (and cook), an experienced mason, and a neighborhood baker; he also writes well, takes beautiful photos, and has a wealth of stories to tie it all together. He’s worked with leading professionals in many fields, and teaches from extensive experience with bread, pizza, meats, vegetables, desserts, etc., as well as ovens, masonry, fire, heat, and more.â€--Kiko Denzer, author of Build Your Own Earth Oven   “When it comes to anything wood-fired, Richard Miscovich has set the new gold standard with his comprehensive book, From the Wood-Fired Oven. Both well written and inspiring, his book takes the reader on a journey that will delight and educate amateur and professional bakers alike. Richard is a master of this ancient craft, and his expert command of formula development, along with his knowledge of the classic and cutting-edge concepts in wood-fired oven construction, use, and maintenance, make this book unique and a must-have for any baker's library!â€--Ciril Hitz, author of Baking Artisan Bread and Baking Artisan Pastries and Breads   “Richard has done so much more than just transfer his extensive knowledge about baking and wood-fired ovens onto paper in this book; he talks to the reader in a way that makes you feel that he is right in front of you, sharing his experiences, encouraging you to travel down a path that has brought him to where he is. His personal stories and experiences take this book beyond great, to one of a kind. I like that he doesn’t assume the reader knows anything. You will learn about the bones of a wood-fired oven, including not just how to use it but how to make the most of it. He covers all the details and answers all the questions before you have to ask. It is a must-have addition to the collection of any food enthusiast, amateur or professional!â€--Jeff Yankellow, board chair, Bread Bakers Guild of America  “This is the book for which all wood-fired oven owners, hopeful owners, and serious bakers have been waiting. Richard Miscovich’s descriptions and instructions are both practical and inspirationally poetic – dare I say, soulful. He ignites the fire within, and compels us to want to know what he knows and to bake as well as he bakes. In this book, he shares it all.â€--Peter Reinhart, author of The Bread Baker’s Apprentice and Artisan Breads Everyday   Booklist- "It’s safe to say that most of us won’t be baking in a wood-fired oven . . . at least, in the foreseeable future. On the other hand, for bread aficionados and others addicted to the tastes emanating from these kinds of ovens, there’s no better substitute for the knowledge and expertise Miscovich imparts―not to mention the 50-something recipes. He begins with the foundations: understanding ovens and fuel, operating guidelines, and all the processes that comprise bread-baking, from ingredients to proofing. Every chapter is filled with color photographs and, when necessary, step-by-step sequences. Where the author truly excels is in his very thorough explanation of recipes. They’re woven into the text, using a narrative style. He freely gives advice, variations, and commentary on best and not-as-good versions, as well as caveats (e.g., what to expect from a bread starter when it’s been transferred from another region). At times, personal stories appear, from his relationship with the late Alan Scott (a master brick-oven builder and coauthor of the seminal work on wood-fired ovens) to his bout with carpal tunnel syndrome. Thorough and completely engaging."
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Product details
Hardcover: 352 pages
Publisher: Chelsea Green Publishing (October 10, 2013)
Language: English
ISBN-10: 1603583289
ISBN-13: 978-1603583282
Product Dimensions:
8 x 1 x 10 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review:
4.6 out of 5 stars
48 customer reviews
Amazon Best Sellers Rank:
#92,364 in Books (See Top 100 in Books)
Since installing a wood fired pizza oven, I have bought something like a dozen books on the topic of wood fired ovens and pizza and bread making. This is book is the best of the bunch, striking a great balance between information for the novice and the pro, with clear explanatory narrative text and outstanding recipes. Highly recommended.
This is the best book I have seen dealing with the mechanics of using a wood-fired oven. From starting a fire to drying herbs as the heat drains from the masonry, this book shows how to take maximum advantage of the oven. I have not tried any of the recipes but there are thousands of sources for good recipes. A wood-fired oven can be used for anything that can be made in a conventional oven plus so much more. When is the last time you grilled in your oven or used it to give that turkey a smoky flavor. The missing ingredient, until now, has been the information allowing the conversion of times and temperatures given in other sources to be used in a wood-fired oven without blindly experimenting endlessly. Reading this book is the best alternative I know to standing beside a master baker while he works. I f you have a wood-fired oven or dream of getting one, this is the place to start.
This is a GREAT book even if you don't have a Wood Fired Oven (WFO). Richard Miscovich is a very caring and passionate baker and an awesome teacher. This book is a great resource if you are have or are thinking about building a WFO or baking in your kitchen oven. I think you would enjoy this book if you never baked a loaf of bread. This book would also make also make a wonderful gift for someone with an interest in "slow food" or baking bread.
This is an outstanding must have book for anyone that has or is thinking of building a wood fired oven. Although the book pertains mainly to brick wood fired ovens, I have found it valuable and insightful source for things to try with my homemade cob oven. My oven does not hold heat as long as the brick ovens do so some items are beyond it's ability. Still this book is a great source of information and I really like the concept of getting the most out of a firing session with my oven! Thanks Richard for you efforts and for sharing your knowledge in this book!
The first quarter of the book is a little history and solid oven construction, the rest of the book explains what to do with it, especially the art of making good breads, (flat and regular), pizza and roasts. I would recommend this to anyone wishing to pursue this as a hobby or vocation. After glancing through this book, my wife demanded a bread oven this Spring, "She who must be obeyed" will have one...
I've been baking at home for 5 years now and intensely reading bread books for the past 18 months. This is one of the best and most complete books I've read so far. While most books concentrate on the aprentice home-baker this one also gives you the chance to sneek peak on how to be a professional baker. I've found here answers to questions no other book gave me untill now.
(First, "O'Hara" is sometimes, as it is here, the pen name of Ray Werner.)Richard Miscovich has created what will become the bible for wood fired brick oven lovers. We're building community ovens in Pittsburgh, and teaching a class at Touchstone Center for Crafts, and this will be recommended as required reading. it's a work of joy from a true master of the craft, and will engage countless others to explore and find the thrill of pulling out a loaf of the best bread you ever made, direct from the hearth, and sharing it with others.
This book is a must have for anyone who enjoys cooking outdoors with the wood fired ovens. I have had Richard as a teacher from KAB in VT and I can hear his voice as I read his book. And it brings back great memories and good fun making bread sharing information and VERY GOOD bread. Thank you Richard Miscovich I am getting a lot of information from you book
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Sunday, May 27, 2012
