From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire (Richard Miscovich) Seasonal Brock shares his recipes for

Brock shares his recipes for key components of the cuisine

financial and social worlds of those days"

Scarce signed and in first edition

corn quiche

From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire (Richard Miscovich) Seasonal Brock shares his recipes forFrom 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