Wood-Fired Oven Cookbook: 70 Recipes for Incredible Stone-Baked Pizzas and Breads, Roasts, Cakes and Desserts, All Specially Devised for the Out


Product Details

$17.99  $16.73
Lorenz Books
Publish Date
9.2 X 0.8 X 11.1 inches | 2.05 pounds
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About the Author

Holly Jones is a chef of 20 years' experience having studied at Leith's School of Food and Wine after a degree in modern languages. She has written many articles and books, appeared on UK TV, trained chefs from many organizations, run restaurants and cafÚs, and answered questions as resident chef on the BBC's Food website. Holly's true passion is for cooking fish and she believes that the hot, moist environment of a wood-fired oven is the perfect way to cook the beautiful fresh fish she gets near her home on Devon's south coast. David Jones served as an officer in the Royal Navy followed by a decade as a management consultant. Both careers took him all over the world, which is why he is now happy to have settled in South Devon and re-trained as a baker. David bakes commercially, and regularly teaches a range of different breadmaking classes. He believes baking in the wood-fired oven is one of the best way to create bread with great flavour, crust and texture, and is a direct link to generations of bakers before him. Together Holly and David run the Manna from Devon Cooking School, www.mannafromdevon.com, in beautiful South Devon, England. Established in 2005 their classes include bread making, fish cooking and, of course, cooking in their much-loved wood-fired oven.