From the Wood-Fired Oven

By: Richard Miscovich

In the past twenty years, interest in wood-fired ovens has increased dramatically, both in the United States and abroad, yet most books focus only on how to bake bread or pizza in these ovens.

From the Wood-Fired Oven offers something far more valuable – techniques that are especially useful for home and small-scale artisan bakers.  Leading baker and educator Richard Miscovich offers a new take on traditional methods for professional bakers, yet one that is sure to inspire nonprofessional baking enthusiasts, as well.