The Art of Wood-Fired Cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. With Cook, teacher, and entrepreneur Andrea Mugnaini's reassuring advice and careful instruction, it's easy to create and cook mouthwatering wood-fired dishes.
Mugnaini has spent over 20 years perfecting the craft of wood-fired cooking. She started Mugnaini Imports in 1989 to bring the Italian style of cooking and living to America through wood-fired, pizza-oven sales. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking. When she is not teaching or in the office, Mugnaini entertains crowds in the Sonoma Wine Country with her live, interactive cooking events. Now she shares the methods she has been teaching through her classes, sharing delicious recipes for pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts.
|Publisher:||Smith, Gibbs Publisher|
|Product dimensions:||7.38(w) x 10.02(h) x 0.74(d)|
|Age Range:||16 Years|
About 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.
Read an Excerpt
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
Pasta, Rice, and Eggs 144