Techniques for Wood-Fired Ovens 25 Recipes; 25 Photos
Author(s): A. Cort Sinnes
You've taken the plunge and invested in a wood-fired oven. You're ready to cook delicious cuts of fire-kissed meat, but the wood-fired oven is a tough piece of equipment to master. They lack perfect temperature control, like a kitchen oven. And working with thick cuts of meat is something new to gas and charcoal grill veterans.
A. Cort Sinnes, author of five books on outdoor cooking and a longtime patio living expert at Sunset magazine, unravels the secrets of using a wood-fired oven in 25 techniques, each of which is accompanied by a delectably recipe--from a leg of lamb to a side of salmon to a whole roast turkey and beyond. His book is a reliable and useful primer for new owners of wood-fired ovens.
Product Information
General Fields
- :
- : Harvard Common Press
- : Harvard Common Press
- : 0.508023
- : 01 April 2018
- : 20.30 cmmm X 20.30 cmmm X 1.60 cmmm
- : United States
- : 01 June 2017
- : books
Special Fields
- : 128
- : 1708
- : Hardback
- : A. Cort Sinnes