The Art of Wood-Fired Cooking Review

Average Reviews:

(More customer reviews)This is a wonderful book! The pictures are enticing. The general information about using a wood burning oven are detailed and easy to follow and SUCCESSFUL-a practical and artful approach. The recipes are consistently exceptional yet never too difficult to deter us from making the effort. I highly recommend this book. We have had it just a short time, yet continue to make our way through this delightful collection of recipes. Ms. Mugaini is the Alice Waters of Wood Fired Cooking! Looking forward to book 2.

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The Art ofWood-Fired Cooking begins with detailed instructionalinformation on the ins and outs of the wood-burning oven. WithCook, teacher, and entrepreneur AndreaMugnaini's reassuring advice and careful instruction, it'seasy to create and cook mouthwatering wood-fired dishes.

Mugnaini has spent over 20years perfecting the craft of wood-fired cooking. She startedMugnaini Imports in 1989 to bring the Italian style of cookingand living to America through wood-fired, pizza-oven sales. Apioneer of the industry, she founded the first cooking schooldedicated to wood-fired cooking. When she is not teaching or inthe office, Mugnaini entertains crowds in the Sonoma Wine Countrywith her live, interactive cooking events. Now she shares themethods she has been teaching through her classes, sharingdelicious recipes for pizzas, breads, fish, poultry, meats,vegetables, pastas, and desserts.

Fire up the oven andenjoy:

Butterflied Shrimp
Zucchini Gratinwith Tomatoes and Gruyere
Tuscan-Style Pot Roastwith Herbs and Chianti
Focaccia with Onions andThyme
Limoncello Bread Puddingwith Fresh Blackberries

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