Wood-Fired Oven Cookbook

Wood-Fired Oven Cookbook

Wood-fired ovens can be found around the world wherever there is access to wood, and although shape and building materials may vary the thing they have in common is how efficiently they produce and retain heat.

It is easy to see why wood-fired ovens have survived, virtually unchanged, for centuries; once you’ve cooked in one you too will be converted to this elemental method of cooking with fire.

The wood-fired oven is capable of cooking just about anything, but the amazing thing about it is how perfectly it cooks not only stone-baked pizzas and breads, but also sizzling meat, tender seafood, slow-cooked, smokey casseroles, and even beautifully moist cakes and desserts.

This book covers every aspect of cooking in a wood-fired oven, with advice on where to site and construct your oven and instructions on how to season it, light your first fire, and control and maintain cooking heat. The recipes are all specially devised for the oven, and come with step-by-step instructions and photographs.