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This guide to using an outdoor oven "skillfully guides the reader" with photos, directions, and recipes for everything from pizza to poultry (Alice Waters).
Andrea Mugnaini has spent over twenty years perfecting the craft of wood-fired cooking. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking—and her oven importing company has brought the Italian style of cooking and living to America.
The Art of Wood-Fired Cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. Mugnaini reveals the methods she has been teaching through her classes—and shares delicious recipes for pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts. Fire up the oven and enjoy:Butterflied Shrimp
Zucchini Gratin with Tomatoes and Gruyere
Tuscan-Style Pot Roast with Herbs and Chianti
Focaccia with Onions and Thyme
Limoncello Bread Pudding with Fresh Blackberries
Whether you are new to this form of cooking, just curious, or are already a devotee, let me guide you on comprehensive journeys of traditional and modern-day methods of wood-fired cooking.
Read "The Art of Wood-Fired Cooking" by Andrea Mugnaini available from Rakuten Kobo. This guide to using an outdoor oven "skillfully guides the reader" with photos, directions, and recipes for everything f...
Booktopia has The Art of Wood-Fired Cooking by Andrea Mugnaini.
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