From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire (Richard Miscovich) Food Memoir narrated by its main protagonists

narrated by its main protagonists

rejections from publishers to whom she sent her now-famous cookbook

rice waffles

NY: Dodge Publishing

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire (Richard Miscovich) Food Memoir narrated by its main protagonistsFrom 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 making their own outdoor ovens, as well as cooking and baking in a wood fired oven in the order of the appropriate