Building a Wood-Fired Oven for Bread and Pizzas

Jaine, Tom

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Consortium

Just the Series: English Kitchen

Annotation: Provides illustrated instructions and guidance to construct a working wood-fired oven for baking homemade breads and pizza, explaining how to fire and run wood-fired ovens, and discussing ways to restore and run older ovens.

Genre: [Engineering]

Reviews: 0

Catalog Number: #6008722

Format: Paperback

Publisher: Consortium

Edition Date: 2018 Release Date: 07/07/11

Pages: 134 pages

ISBN: 1-903018-80-3

ISBN 13: 978-1-903018-80-4

Dewey: 697.1

LCCN: 2012419899

Dimensions: 19 cm.

Subject Heading:
Stoves, Masonry. Design and construction.
Stoves, Wood. Design and construction.
Building, Brick.
Bread.
Pizza.

Language: English

Bibliography Index/Note: Includes bibliographical references (pages 131-134).

Reading Level: 9.0

Interest Level: 9+

Prospect Books' best seller is this handy instruction manual for the breadmaker and DIY enthusiast showing how to build a bread oven in the yard or garden. Together with detailed plans (which do not omit a single block or brick) and a step-by-step specification, the book doubles up as an essay on English bread baking in previous centuries, with special reference to the hardware, equipment and working methods. The book was first published in 1997 and has had an annual printing since then. It sells at much in America as it does in Britain, although British sales have definitely increased in the last few years. There are other books on the subject, but few give as much historical context. The history of bread is something which is almost entirely ignored in current literature, greatly to its disadvantage.

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