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Richard-Miscovich-From-the-Wood-Fired-Oven.png From the Wood-Fired Oven - book by -Richard Miscovich SKU: #5110

$39.95

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FGpizza stocks this book. It may be combined with other stocked items purchased to save on shipping

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

Frankie G's note: To me, this is the most comprehensive and "complete" book about baking, cooking, and using a woodfired oven. We are really proud to offer this to our FGpizza family...

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. . . .

The-bread-builders-daniel-wing-alan-scott-book.png The Bread Builders: Hearth Loaves and Masonry Ovens SKU: #5108

$29.95

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Frankie G's note: This is the book that started my love of and for woodfired ovens. I built MY OVEN directly from the pages of this book. This book explains building an oven from ground up, and baking hearth-bread from grain to loaves. It's a must for anyone considering building an oven or baking bread from scratch.

Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction.

Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America.

Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens.

The Bread Builders will appeal to a broad range of readers, including:

  • Connoisseurs of good bread and good food.
  • Home bakers interested in taking their bread and pizza to the next level of excellence.
  • Passionate bakers who fantasize about making a living by starting their own small bakery.
  • Do-it-yourselfers looking for the next small construction project.
  • Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
Kiko-Denzer-Build-Your-Own-Earth-Oven.png Build Your Own Earth Oven - Kiko Denzer SKU: #5109

$15.95

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FGpizza stocks this book. It may be combined with other stocked items purchased to save on shipping

Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from:

  • the serious or aspiring baker who wants the best low-cost
bread oven,
  • gardeners who want a centerpiece for a beautiful
outdoor kitchen,
  • outdoor chefs,
  • creative people interested in low-cost materials and
simple technology,
  • teachers who want a multi-faceted, experiential project for students of all ages (the book has been successful with
 everyone from third-graders to adults).

Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials--less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up.

Earth ovens are familiar to many that have seen a southwestern "horno" or a European "bee-hive" oven. The idea, pioneered by Egyptian bakers in the second millennium BCE, is simplicity itself: fill the oven with wood, light a fire, and let it burn down to ashes. The dense, 3- to 12-inch-thick earthen walls hold and store the heat of the fire, the baker sweeps the floor clean, and the hot oven walls radiate steady, intense heat for hours.

Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, herbs, and potatoes drizzled with olive oil roast up in minutes for a simple, elegant, and delicious meal. Efficient cooks will find the residual heat useful for slow-baked dishes, and even for drying surplus produce, or incubating homemade yogurt.

Jim-wills-mary-gs-breads-tools-are-made-born-are-hands.png Tools are Made, Born are Hands - E-BOOK SKU: #5020

$26.95

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Many people have travelled to Mary G's Artisan Breads to attend the Introductory and Whole Grains wood fired bread baking workshops. They've come from across the United States, Canada, and as far afield as New Zealand and England. Frequently, they asked for a book-length document that recreates what Mary G's workshop offers. Tools Are Made, Born Are Hands is the result. It's based on thousands of hours working with our wood fired oven, plus the input, questions and concerns of hundreds of students: experienced, professionals and beginners alike.

Through 272 pages, 182 photographs, and six chapters, you'll learn the history of these fascinating and enduring ovens, follow a typical two-day workshop in detail, then explore the various oven shapes, types and building methods to select your own. A clear, unbiased investigation of oven types does not exist in print--until now. Throughout, myths are dispelled, little-known tips provided and results-oriented methods explained. Far too much mystery has surrounded true artisan baking. Not here.

How about an authentic Neapolitan pizza baked for ninety seconds on a 750 degree hearth? This book shows you how.

From theory to practical, hands-on techniques, from ingredients to equipment, from wild to commercial yeasts, hearth breads to sweet breads, from preparing to firing and baking, you'll gather the information you need to make genuine artisan breads in a wood fired environment--or even in a home oven. This is exactly the kind of detailed look at real hand-made breads that is not available anywhere else. We know, we checked.

This is a book of method, not hundreds of bewildering recipes. As we tell our students, once you master the recipes in Tools Are Made, Born Are Hands, you will have the ability to approach any formula with confidence, whether you have a wood fired oven or not.

Tools Are Made, Born Are Hands is available in pdf format that can be read with Adobe Reader, Adobe Digital Editions (both free programs) or on most book readers. The PDF file will be emailed to you. If you require a copy on CD, please make that notation within FG pizza's checkout system. Once downloaded, this item may not be returned. Please note, tax will be charged for CD Books for California residents.