From the Wood-Fired Oven and over one million other books are available for Amazon Kindle. Learn more
Qty:1
  • List Price: $44.95
  • Save: $18.16 (40%)
FREE Shipping on orders over $35.
In Stock.
Ships from and sold by Amazon.com.
Gift-wrap available.
From the Wood-Fired Oven:... has been added to your Cart
+ $3.99 shipping
Used: Good | Details
Condition: Used: Good
Comment: Shows some signs of wear, and may have some markings on the inside. 100% Money Back Guarantee. Shipped to over one million happy customers. Your purchase benefits world literacy!
Sell yours for a Gift Card
We'll buy it for $12.40
Learn More
Trade in now
Have one to sell? Sell on Amazon
Flip to back Flip to front
Listen Playing... Paused   You're listening to a sample of the Audible audio edition.
Learn more
See all 3 images

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire Hardcover – October 10, 2013

33 customer reviews

See all 2 formats and editions Hide other formats and editions
Amazon Price New from Used from
Kindle
"Please retry"
Hardcover
"Please retry"
$26.79
$26.79 $21.65

"Franklin Barbecue" by Aaron Franklin
A complete meat- and brisket-cooking education from the country's most celebrated pitmaster and owner of the wildly popular Austin restaurant Franklin Barbecue. Learn more | See related books
$26.79 FREE Shipping on orders over $35. In Stock. Ships from and sold by Amazon.com. Gift-wrap available.

Frequently Bought Together

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire + Wood-Fired Oven Cookbook: 70 recipes for incredible stone-baked pizzas and breads, roasts, cakes and desserts, all specially devised for the outdoor oven and illustrated in over 400 photographs + The Art of Wood-Fired Cooking
Price for all three: $54.20

Buy the selected items together


Editorial Reviews

From Booklist

It’s safe to say that most of us won’t be baking in a wood-fired oven . . . at least, in the foreseeable future. On the other hand, for bread aficionados and others addicted to the tastes emanating from these kinds of ovens, there’s no better substitute for the knowledge and expertise Miscovich imparts—not to mention the fiftysomething recipes. He begins with the foundations: understanding ovens and fuel, operating guidelines, and all the processes that comprise bread baking, from ingredients to proofing. Every chapter is filled with full-color photographs and, when necessary, step-by-step sequences. Where the author truly excels is in his very thorough explanation of recipes. They’re woven into the text, using a narrative style. He freely gives advice, variations, and commentary on best and not-as-good versions, as well as caveats (e.g., what to expect from a bread starter when it’s been transferred from another region). At times, personal stories appear, from his relationship with the late Alan Scott (a master brick-oven builder and coauthor of the seminal work on wood-fired ovens) to his bout with carpal tunnel syndrome. Thorough and completely engaging. --Barbara Jacobs

Review

ForeWord Reviews-

"Passionate thoughts combine with a spectacular range of ideas for using wood-fired ovens to make this guide a must-have for anyone curious about this well-loved cooking method.

Although wood-fired ovens are best known for crispy pizza crusts and rustic breads, they can be utilized for a much wider array of tasks, from drying wood to roasting meats. Richard Miscovich’s extensive guidebook on using these types of ovens celebrates the stunning breadth of tactics while also providing insights into history, homesteading, and masonry.

Although there are several guides to building ovens and books that offer baking techniques, it’s Miscovich’s expertise at fusing these two worlds that proves especially helpful. In straightforward language, he breaks down factors like conduction, convection, radiant heat, thermal breaks, and other important aspects of wood-fired ovens.

Guiding readers through the “full heat cycle” and its uses, he provides instructions on cooking everything from roasted vegetables to seared fish, and his in-depth sections on breads are particularly stunning. The step-by-step directions are easily understood, and there are so many variations to basic recipes that it would likely be challenging to tackle everything included. Accompanying photos capture the delicious results.

Beyond the nuts-and-bolts approach to utilizing the ovens, Miscovich’s guide returns often to the idea of sustainability. He writes about self-sufficiency, creating a reliable food supply, traditional skills, and community building. Cooking with fire isn’t just a fun technique, he believes, but it’s also a way to get back some of the wisdom and fellowship that’s been lost: 'Wood-fired ovens fulfill resiliency’s requirements: flexibility, diversity, and a backup system to ensure self-reliance instead of helplessness … Generous sharing of information among bakers, millers, and oven builders increases our community’s resilience.'"



“Even if you don’t have a wood-fired oven, and you bake bread, get this book. The technical information about bread is approachable and correct and will bring your bread baking to the next level.”--Solveig Tofte, co-owner, Sun Street Breads, Minneapolis

 

 



“Finally, a modern and comprehensive wood-fired oven management book! Richard addresses innovations in oven design and offers intelligent approaches to getting the most out of your wood-fired oven. Interweaving homespun anecdotes with solid bread baking and culinary instruction while offering clear explanations of oven design, this book answers the questions and concerns of bakers of all levels.”--Melina Kelson, certified master baker, Bootleg Batard and Kendall College

 

 



“So, you want a wood-fired oven to bake bread and have pizza parties? What should you build? How does it work? What else can it cook? As an oven-builder I hear these questions a lot, but the books I can recommend for cooking with fire say little about ovens, and the ones about bread and ovens don't take you very far with cooking. So I’m glad to now be able to recommend Richard Miscovich’s From the Wood-Fired Oven. He speaks with the authority of a professional baking instructor (and cook), an experienced mason, and a neighborhood baker; he also writes well, takes beautiful photos, and has a wealth of stories to tie it all together. He’s worked with leading professionals in many fields, and teaches from extensive experience with bread, pizza, meats, vegetables, desserts, etc., as well as ovens, masonry, fire, heat, and more.”--Kiko Denzer, author of Build Your Own Earth Oven

 

 



“When it comes to anything wood-fired, Richard Miscovich has set the new gold standard with his comprehensive book, From the Wood-Fired Oven. Both well written and inspiring, his book takes the reader on a journey that will delight and educate amateur and professional bakers alike. Richard is a master of this ancient craft, and his expert command of formula development, along with his knowledge of the classic and cutting-edge concepts in wood-fired oven construction, use, and maintenance, make this book unique and a must-have for any baker's library!”--Ciril Hitz, author of Baking Artisan Bread and Baking Artisan Pastries and Breads

 

 



“Richard has done so much more than just transfer his extensive knowledge about baking and wood-fired ovens onto paper in this book; he talks to the reader in a way that makes you feel that he is right in front of you, sharing his experiences, encouraging you to travel down a path that has brought him to where he is.  His personal stories and experiences take this book beyond great, to one of a kind. I like that he doesn’t assume the reader knows anything. You will learn about the bones of a wood-fired oven, including not just how to use it but how to make the most of it. He covers all the details and answers all the questions before you have to ask. It is a must-have addition to the collection of any food enthusiast, amateur or professional!”--Jeff Yankellow, board chair, Bread Bakers Guild of America

 



“This is the book for which all wood-fired oven owners, hopeful owners, and serious bakers have been waiting. Richard Miscovich’s descriptions and instructions are both practical and inspirationally poetic – dare I say, soulful. He ignites the fire within, and compels us to want to know what he knows and to bake as well as he bakes. In this book, he shares it all.”--Peter Reinhart, author of The Bread Baker’s Apprentice and Artisan Breads Everyday

 

 



Booklist-

"It’s safe to say that most of us won’t be baking in a wood-fired oven . . . at least, in the foreseeable future. On the other hand, for bread aficionados and others addicted to the tastes emanating from these kinds of ovens, there’s no better substitute for the knowledge and expertise Miscovich imparts―not to mention the 50-something recipes. He begins with the foundations: understanding ovens and fuel, operating guidelines, and all the processes that comprise bread-baking, from ingredients to proofing. Every chapter is filled with color photographs and, when necessary, step-by-step sequences. Where the author truly excels is in his very thorough explanation of recipes. They’re woven into the text, using a narrative style. He freely gives advice, variations, and commentary on best and not-as-good versions, as well as caveats (e.g., what to expect from a bread starter when it’s been transferred from another region). At times, personal stories appear, from his relationship with the late Alan Scott (a master brick-oven builder and coauthor of the seminal work on wood-fired ovens) to his bout with carpal tunnel syndrome. Thorough and completely engaging."

NO_CONTENT_IN_FEATURE

Best Books of the Month
Best Books of the Month
Want to know our Editors' picks for the best books of the month? Browse Best Books of the Month, featuring our favorite new books in more than a dozen categories.

Product Details

  • Hardcover: 352 pages
  • Publisher: Chelsea Green Publishing (October 10, 2013)
  • Language: English
  • ISBN-10: 1603583289
  • ISBN-13: 978-1603583282
  • Product Dimensions: 1 x 8.2 x 10.2 inches
  • Shipping Weight: 2.7 pounds (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (33 customer reviews)
  • Amazon Best Sellers Rank: #32,452 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

17 of 17 people found the following review helpful By D. Meece on November 13, 2013
Format: Hardcover Verified Purchase
This is the best book I have seen dealing with the mechanics of using a wood-fired oven. From starting a fire to drying herbs as the heat drains from the masonry, this book shows how to take maximum advantage of the oven. I have not tried any of the recipes but there are thousands of sources for good recipes. A wood-fired oven can be used for anything that can be made in a conventional oven plus so much more. When is the last time you grilled in your oven or used it to give that turkey a smoky flavor. The missing ingredient, until now, has been the information allowing the conversion of times and temperatures given in other sources to be used in a wood-fired oven without blindly experimenting endlessly. Reading this book is the best alternative I know to standing beside a master baker while he works. I f you have a wood-fired oven or dream of getting one, this is the place to start.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
23 of 25 people found the following review helpful By DanD on October 10, 2013
Format: Hardcover Verified Purchase
Received my pre-ordered book today and I must say it is a fantastic source of information for anyone having or considering using a wood fired oven. I have quite a few wood fired books in my collection but this one covers it all. Very detailed instructions from start to finish. Fantastic tips and techniques I have not found anywhere else. Not only covers breads and pizza but roasting, baking pies, making jerky, and more. Great photographs of the process and detailed instructions on getting the most use out of a single firing of the wood oven for multiple bakes. This is really a top notch book. Add it to your collection.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
12 of 12 people found the following review helpful By Blossom on December 22, 2013
Format: Hardcover Verified Purchase
Since installing a wood fired pizza oven, I have bought something like a dozen books on the topic of wood fired ovens and pizza and bread making. This is book is the best of the bunch, striking a great balance between information for the novice and the pro, with clear explanatory narrative text and outstanding recipes. Highly recommended.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
7 of 7 people found the following review helpful By P. King on October 24, 2013
Format: Hardcover Verified Purchase
I had the pleasure of meeting Richard at the Kneading Conference in Skowhegan, ME this past summer. His passion and knowledge are infectious, and his keynote address regarding the beauty, functionality and durability of wood fired ovens was inspiring. This book contains all of that, and recipes for cooking in a wood-fired oven to boot. It's both exhaustively researched and a jumping off point for your own passion. Highly recommended.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By Gilded Tomato Company on November 24, 2013
Format: Hardcover Verified Purchase
Richard Miscovich has created such a thorough and interesting gem of a book. A must read for our staff -- and perfect for just anyone interested in wood-fired cooking in their own backyard. Bravo!
- Gilded Tomato Company
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
4 of 4 people found the following review helpful By william freese on November 14, 2013
Format: Hardcover Verified Purchase
I've been baking in a wood-fired oven 4 or 5 times a week for 15 years. This is the most complete source of information on wood-fired ovens and there use that I have seen.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Marcelo Camargo on June 12, 2014
Format: Kindle Edition Verified Purchase
I've been baking at home for 5 years now and intensely reading bread books for the past 18 months. This is one of the best and most complete books I've read so far. While most books concentrate on the aprentice home-baker this one also gives you the chance to sneek peak on how to be a professional baker. I've found here answers to questions no other book gave me untill now.
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again
3 of 3 people found the following review helpful By Emile Net on December 28, 2013
Format: Hardcover Verified Purchase
My husband just had a clay oven/pizza oven built. He said he learned sooo much from this book.
He is normally a "know it all"-- so this says a lot!
Comment Was this review helpful to you? Yes No Sending feedback...
Thank you for your feedback. If this review is inappropriate, please let us know.
Sorry, we failed to record your vote. Please try again

Most Recent Customer Reviews

Set up an Amazon Giveaway

Amazon Giveaway allows you to run promotional giveaways in order to create buzz, reward your audience, and attract new followers and customers. Learn more
From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
This item: From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire
Price: $26.79
Ships from and sold by Amazon.com

Want to discover more products? Check out this page to see more: concrete reinforcing mesh