From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire (Richard Miscovich) Food Memoir Mailhoit calls on his 25

Mailhoit calls on his 25 years' experience as a grocer to advise colleagues in the trade on how to run their groceries

narrated by its main protagonists

NY: Dodge Publishing

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From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire (Richard Miscovich) Food Memoir Mailhoit calls on his 25From 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