Art of Wood-fired Cooking [NOOK Book]

Overview

Having cooked professionally in a wood fired oven for years, and taught student culinarians on the art of the wood fired oven, I found that Andrea captured the art and science of this craft perfectly. The recipes are exciting, the photographs realistic and delicious looking; they make you want to start cooking right away. The Art of Wood Fired Cooking is destined to be a timeless classic.

Ron De Santis, Certified Master Chef and Director, The ...

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Art of Wood-fired Cooking

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Overview

Having cooked professionally in a wood fired oven for years, and taught student culinarians on the art of the wood fired oven, I found that Andrea captured the art and science of this craft perfectly. The recipes are exciting, the photographs realistic and delicious looking; they make you want to start cooking right away. The Art of Wood Fired Cooking is destined to be a timeless classic.

Ron De Santis, Certified Master Chef and Director, The Culinary Institute of America

This beautiful cookbook perfectly captures the excitement, the versatility, and the fun that come from using a wood burning oven. Andrea Mugnaini is a gifted teacher, and this book is an example of her clear, step-by-step approach that has convinced thousands of home cooks about the ease of using a wood burning oven.

Plainly put, the food from a wood burning oven is vastly superior to the same dish cooked in a gas or an electric oven. It's why we return night after night to cook in our wood burning oven, and have done so for ten years. Hugh Carpenter, Camp Napa Culinary

Andrea Mugnaini teaches with such grace and clarity that it makes a subject as potentially daunting as wood fired cooking seem as approachable as flipping pancakes but a lot more exciting. Not only is she an inspiring teacher, she's a fabulous cook, and her wood fired recipes will bring Italy right into your backyard. (P.S. If you don't yet have a pizza oven, don't worry; you can make these dishes in your regular oven too.) Margo True, Food Editor, Sunset magazine

Mugnaini emphasizes that you can bake more than just pizza in the wood oven. She does a great job explaining how to regulate the wood oven for many different cooking methods. All of the recipes sound so good and those pictures of the food make me so hungry! Dominic Orsini, Winery Chef, Silver Oak amp; &Cellars

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Product Details

  • ISBN-13: 9781423614555
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 5/1/2010
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 449,575
  • File size: 5 MB

Meet the Author

Andrea Mugnaini is the founder of Mugnaini Imports and the Mugnaini Wood-Fired Cooking School. When she is not teaching, Andrea entertains crowds in the Sonoma Wine Country with her live, interactive cooking events.

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Read an Excerpt

Pizza Turning Technique

The metal peel is used to move and turn a pizza. The tendency is to try to steer the pizza with the peel. In actuality it is a two-step process. First, place half the peel under one side of the pizza. Next, lift 2-3 inches and pull straight back and watch the pizza spin. Now let the pizza down and come underneath the middle of the pizza with the whole peel. Lift up, move, and pull back swiftly, leaving the pizza in position.

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Table of Contents

How I Became a Pizzaiolo, by John Thess 9

Introduction, by Andrea Mugnaini 14

Mugnaini Wood-Fired Cooking School 18

The Burning Oven Today 18

Regulating an for Cooking 24

Pizza, Calzones, and Flatbread 30

Seafood 48

Poultry 70

Meat 90

Vegetables 118

Pasta, Rice, and Eggs 144

Bread 162

Desserts 170

Index 188

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