Description
Book SynopsisThe wood oven revolution is here.
Anyone with an outside space, from a city centre balcony to a leafy green country garden, can pick up an outdoor oven and start cooking. The range available is expanding all the time - catering for every budget and skill level - and yet until now there hasn''t been a book that offers an all-round guide to cooking on the new kit on the block.
Fired fills that gap with aplomb. The book shows you how to cook the finest pizza known to man of course, but it goes much further, offering recipes for meat joints, one pot stews, breads and even desserts. It holds the reader''s hand on the journey to outdoor oven expertise, showing just how versatile and exciting outdoor wood oven cookery can be.
Trade ReviewPioneers of the American barbecue scene in the UK, the authors created the
Grillstock festival, which draws 20,000 fans to a weekend of meat, music and mayhem in June. Their latest book teaches cooking on outside wood ovens and
caters for every budget and space * The Sun *
From the Bristol-based creators of barbecue brand Grillstock, this new book is fuelling the fires of the
outdoor cookery trend. The aim is for people to get the most culinary return possible from their wood-fired oven investment. All your
essential info is here - think
advice on equipment, fuel, temperatures and managing the fire - as well as heaps of
imaginative recipes, ranging from the simple to the out-of-the-box. Pizzas include calzone and pizzettas, while the brunches (such as French toast with coulis), seafood creations (like salmon cooked on a wooden plank), one-pots (think beef barbacoa), and other mains, sides, breads and desserts, prove that there is not one meal of the day that your wood fired oven can't be used for * Crumbs *
