Richard Miscovich,Daniel Wing: From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire


Description

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 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. From the Wood-Fired Oven offers 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 fulfill 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: Making pizza and other live-fire flatbreads; Roasting fish and meats; Grilling, steaming, braising, and frying; Baking pastry and other recipes beyond breads; Rendering animal fats and clarifying butter; Food dehydration and infusing oils; And myriad other ways to use the oven's residual heat. Appendices include oven-design recommendations, a sample oven temperature log, Richard's baker's percentages, proper care of a sourdough starter, and more. . . . From the Wood Fired Oven is 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."

To the consternation of the patrician, Lord Vetinari, a new invention has arrived in Ankh-Morpork - a great clanging monster of a machine that harnesses the power of all of the elements: earth, air, From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire free ebook fire and water. This being Ankh-Morpork, it's soon drawing astonished crowds, some of whom caught the zeitgeist early and arrive armed with notepads and very sensible rainwear. Moist von Lipwig is not a man who enjoys hard work - as master of the Post Office, the Mint and the Royal Bank his input is, of course, vital...but largely dependent on words, which are fortunately not very heavy and don't always need greasing. However, he does enjoy being alive, which makes a new job offer from Vetinari hard to refuse...Steam is rising over Discworld, driven by Mister Simnel, the man wi' t'flat cap and sliding rule who has an interesting arrangement with the sine and cosine. Moist will have to grapple with gallons of grease, goblins, a fat controller with a history of throwing employees down the stairs and some very angry dwarfs if he's going to stop it all going off the rails...


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Author: Richard Miscovich,Daniel Wing
Number of Pages: 416 pages
Published Date: 05 Nov 2013
Publisher: Chelsea Green Publishing Co
Publication Country: White River Junction, United States
Language: English
ISBN: 9781603583282
Download Link: Click Here
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