Richard Miscovich: 1 book
From the Wood-Fired Oven
New and Traditional Techniques for Cooking and Baking with Fire
Language: English
Release Date: October 3, 2013
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. From the Wood-Fired Oven offers many more techniques for home and artisan bakers—from baking bread and making pizza to...
