"Richard Miscovich’s descriptions and instructions are both practical and inspirationally poetic—dare I say, soulful. He ignites the fire within and compels us to want to know what he knows and to bake as well as he bakes."—Peter Reinhart, author of The Bread Baker’s ApprenticeIn the last several years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven.
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