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. 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 Blackberriesthis roast will beautifully sear in the moist, high heat of the oven, creating a crisp, flavorful exterior while maintaining a moist, juicy interior. follow these instructions for a well-seasoned, succulent roast that is also very easy to carve. tuscan-style Pot roast with herbs and chianti the ... ServeS 4 large browning flaMe transitioning to roasting oVen enVironMent 1 bone-in beef rib roast, about 19a20 pounds 2anbsp;...
|Title||:||The Art of Wood-Fired Cooking|
|Publisher||:||Gibbs Smith - 2010-05-01|