Coverart for item
The Resource From the wood-fired oven : new and traditional techniques for cooking and baking with fire, Richard Miscovich ; foreword by Dan Wing

From the wood-fired oven : new and traditional techniques for cooking and baking with fire, Richard Miscovich ; foreword by Dan Wing

Label
From the wood-fired oven : new and traditional techniques for cooking and baking with fire
Title
From the wood-fired oven
Title remainder
new and traditional techniques for cooking and baking with fire
Statement of responsibility
Richard Miscovich ; foreword by Dan Wing
Title variation
From the wood fired oven
Creator
Subject
Genre
Language
eng
Summary
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
Cataloging source
DLC
http://library.link/vocab/creatorDate
1968-
http://library.link/vocab/creatorName
Miscovich, Richard
Dewey number
641.81/5
Illustrations
illustrations
Index
index present
LC call number
TX769
LC item number
.M557 2013
Literary form
non fiction
Nature of contents
bibliography
http://library.link/vocab/subjectName
  • Cooking (Bread)
  • Cooking
  • Baking
  • Roasting (Cooking)
  • Stoves, Wood
  • Fire
Target audience
adult
Label
From the wood-fired oven : new and traditional techniques for cooking and baking with fire, Richard Miscovich ; foreword by Dan Wing
Instantiates
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 311-313) and index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Wood-Fired Masonry Ovens -- How Wood-Fired Ovens Work -- Types of Wood-Fired Ovens, and What Makes an Oven a Bread Oven -- Fuel and Combustion -- How to Operate Your Oven -- Baking Bread in a Wood-Fired Oven -- Essential Ingredients for Wood-Fired Breads -- Standards and Conventions for Bread Formulas -- Cooking with fire: tips and techniques to get the most out of each burn -- -- Pizza and Other Live-Fire Flat Breads : 600[degrees]F (316[degrees]C) and Above, with Fire -- Live-Fire Roasting: 600[degrees]F to 500[degrees]F(316-260[degrees]C), with Fire -- Hot Oven : 500[degrees]F to 350[degrees]F (260-177[degrees] C) -- Moderate Oven, aka the Comfort Zone : 350[degrees]F to 212 [degrees]F (177-100[degrees]C) -- The Long Tail of the Temperature Curve : under 212[degrees]F (100[degrees]C) -- Appendix A. General Masonry Oven Design Tips -- Appendix B. Commercial Yield Formulas -- Appendix C. More About Baker's Percentage -- Appendix D. Bread Production Schedule -- Appendix E. Oven Temperature Log -- Appendix F. Starting a Liquid Sourdough Starter from Scratch -- Appendix G. Regular Maintenance : Care and Feeding of a Liquid Sourdough Starter -- Resources
Control code
ocn841898364
Dimensions
27 cm
Extent
xxii, 321 pages
Isbn
9781603583282
Lccn
2013019887
Media category
unmediated
Media MARC source
rdamedia
Note
641.58 M686 ; XX-N ; jll ; C1312QU2.
Other physical details
illustrations (chiefly color)
System control number
  • (Sirsi) 841898364
  • (Sirsi) 841898364
  • (OCoLC)841898364
Label
From the wood-fired oven : new and traditional techniques for cooking and baking with fire, Richard Miscovich ; foreword by Dan Wing
Publication
Copyright
Bibliography note
Includes bibliographical references (pages 311-313) and index
Carrier category
volume
Carrier MARC source
rdacarrier
Content category
text
Content type MARC source
rdacontent
Contents
Wood-Fired Masonry Ovens -- How Wood-Fired Ovens Work -- Types of Wood-Fired Ovens, and What Makes an Oven a Bread Oven -- Fuel and Combustion -- How to Operate Your Oven -- Baking Bread in a Wood-Fired Oven -- Essential Ingredients for Wood-Fired Breads -- Standards and Conventions for Bread Formulas -- Cooking with fire: tips and techniques to get the most out of each burn -- -- Pizza and Other Live-Fire Flat Breads : 600[degrees]F (316[degrees]C) and Above, with Fire -- Live-Fire Roasting: 600[degrees]F to 500[degrees]F(316-260[degrees]C), with Fire -- Hot Oven : 500[degrees]F to 350[degrees]F (260-177[degrees] C) -- Moderate Oven, aka the Comfort Zone : 350[degrees]F to 212 [degrees]F (177-100[degrees]C) -- The Long Tail of the Temperature Curve : under 212[degrees]F (100[degrees]C) -- Appendix A. General Masonry Oven Design Tips -- Appendix B. Commercial Yield Formulas -- Appendix C. More About Baker's Percentage -- Appendix D. Bread Production Schedule -- Appendix E. Oven Temperature Log -- Appendix F. Starting a Liquid Sourdough Starter from Scratch -- Appendix G. Regular Maintenance : Care and Feeding of a Liquid Sourdough Starter -- Resources
Control code
ocn841898364
Dimensions
27 cm
Extent
xxii, 321 pages
Isbn
9781603583282
Lccn
2013019887
Media category
unmediated
Media MARC source
rdamedia
Note
641.58 M686 ; XX-N ; jll ; C1312QU2.
Other physical details
illustrations (chiefly color)
System control number
  • (Sirsi) 841898364
  • (Sirsi) 841898364
  • (OCoLC)841898364

Library Locations

    • Grandview BranchBorrow it
      12930 Booth Lane, Grandview, MO, 64030 , US
      38.889325 -94.521551
    • South Independence BranchBorrow it
      13700 E. 35th St., Independence, MO, 64055 , US
      39.05803 -94.41822
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