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

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. This book 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.