The Art of Wood-Fired Cooking

by Andrea Mugnaini

Overview

This guide to using an outdoor oven “skillfully guides the reader” with photos, directions, and recipes for everything from pizza to poultry (Alice Waters).
 
Andrea Mugnaini has spent over twenty years perfecting the craft of wood-fired cooking. A pioneer of the industry, she founded the first cooking school dedicated to wood-fired cooking—and her oven importing company has brought the Italian style of cooking and living to America.
 
The Art of Wood-Fired Cooking begins with detailed instructional information on the ins and outs of the wood-burning oven. Mugnaini reveals the methods she has been teaching through her classes—and shares delicious recipes for pizzas, breads, fish, poultry, meats, vegetables, pastas, and desserts. Fire up the oven and enjoy:

• Butterflied Shrimp
• Zucchini Gratin with Tomatoes and Gruyere
• Tuscan-Style Pot Roast with Herbs and Chianti
• Focaccia with Onions and Thyme
• Limoncello Bread Pudding with Fresh Blackberries

 

Product Details

ISBN-13:	9781423614555
Publisher:	Smith, Gibbs Publisher
Publication date:	05/29/2020
Sold by:	Barnes & Noble
Format:	eBook
Pages:	192
File size:	5 MB

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.

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

Editorial Reviews

Mugnaini (founder, Mugnaini Wood-Fired Cooking School) opens her first cookbook with essentials for starting and working a pizza oven fire, oven temperatures, and cookware. The pizza section features instructions and illustrations for making the dough and baking. Writing for beginners, Mugnaini includes a wide variety of recipes: e.g., Braised Lamb Shanks al Forno and Wood-Roasted Corn-on-the-Cob. For readers with a wood-burning oven, these recipes are perfect for all occasions.

From the Publisher