From the Wood-Fired Oven Richard Miscovich Hardcover Cookbook 2013 1st Printing

From the Wood-Fired Oven by Richard Miscovich provides a comprehensive guide to mastering the art of live-fire cooking. This first-edition hardcover, published by Chelsea Green, explores both new and traditional techniques for artisanal hearth breads, pizza, and pastry. Beyond baking, it covers methods for roasting meats, braising vegetables, dehydrating, and infusing oils using the full heat cycle of a wood-fired oven. Richly illustrated with photographs and including a foreword by Dan Wing, this resource is essential for home bakers and professional chefs looking to maximize the potential of their outdoor or masonry ovens. The text also includes valuable information on oven design, temperature logs, and sourdough starter care.