:

product description page

Building a Wood-Fired Oven for Bread and Pizza (Paperback) (Tom Jaine)

Building a Wood-Fired Oven for Bread and Pizza (Paperback) (Tom Jaine) - image 1 of 1

About this item

Prospect Books' best seller is this handy instruction manual for the ultra-keen breadmaker and DIY enthusiast, showing how to build a substantial 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 as an essay on English break baking in previous centuries, with special reference to the hardware, equipment and working methods entailed. There is plenty here to interest the reader who is not necessarily going to embark on the building project. The book was first published in 1997 and has had an annual printing since then. There are other books on the subject, but few give as much historical context. The history of bread is something that is almost entirely ignored in current literature, greatly to its disadvantage. This 13th edition boasts a new, compact format (roughly 7.5" x 5.5") and full-color plans. The book closes with a couple of recipes. It was never meant as a cookbook; there are plenty of alternatives, including the author's Baking Bread at Home (Phoenix). But the enthusiasm for good bread, and for baking it yourself, is still growing and is well served here.
Prospect Books' best seller is this handy instruction manual for the ultra-keen breadmaker and DIY enthusiast, showing how to build a substantial 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 as an essay on English break baking in previous centuries, with special reference to the hardware, equipment and working methods entailed. There is plenty here to interest the reader who is not necessarily going to embark on the building project. The book was first published in 1997 and has had an annual printing since then. There are other books on the subject, but few give as much historical context. The history of bread is something that is almost entirely ignored in current literature, greatly to its disadvantage. This 13th edition boasts a new, compact format (roughly 7.5" x 5.5") and full-color plans. The book closes with a couple of recipes. It was never meant as a cookbook; there are plenty of alternatives, including the author's Baking Bread at Home (Phoenix). But the enthusiasm for good bread, and for baking it yourself, is still growing and is well served here.
Number of Pages: 134
Genre: Cooking + Food + Wine
Sub-Genre: History, Methods / Special Appliances
Series Title: English Kitchen
Format: Paperback
Publisher: Consortium Book Sales & Dist
Author: Tom Jaine
Language: English
Street Date: April 18, 2011
TCIN: 13482800
UPC: 9781903018804
Item Number (DPCI): 248-66-7183
If the item details above aren’t accurate or complete, we want to know about it. Report incorrect product info.
$16.95
MSRPReg: $19.95 Save $3.00 (15% off)

Guest reviews

Prices, promotions, styles and availability may vary by store & online. See our price match guarantee. See how a store is chosen for you.