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- Local Warehouse Cooking and Food- Outdoor

This title in other editions

Building a Wood-Fired Oven for Bread and Pizza, 13th Edition (English Kitchen)

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Building a Wood-Fired Oven for Bread and Pizza, 13th Edition (English Kitchen) Cover

 

Synopses & Reviews

Publisher Comments:

Prospect Books' best seller is this handy instruction manual for the ultra-keen breadmaker and DIY enthusiast, showing how to build a substantial bread oven in the yard or garden. Together with detailed plans (which do not omit a single block or brick) and a step-by-step specification, the book doubles as an essay on English break baking in previous centuries, with special reference to the hardware, equipment and working methods entailed. There is plenty here to interest the reader who is not necessarily going to embark on the building project. The book was first published in 1997 and has had an annual printing since then. There are other books on the subject, but few give as much historical context. The history of bread is something that is almost entirely ignored in current literature, greatly to its disadvantage. This 13th edition boasts a new, compact format (roughly 7.5 x 5.5) and full-color plans. The book closes with a couple of recipes. It was never meant as a cookbook; there are plenty of alternatives, including the author's Baking Bread at Home (Phoenix). But the enthusiasm for good bread, and for baking it yourself, is still growing and is well served here.

Synopsis:

Prospect Books best seller is this handy instruction manual for the breadmaker and DIY enthusiast showing how to build a bread oven in the yard or garden. Together with detailed plans (which do not omit a single block or brick) and a step-by-step specification, the book doubles up as an essay on English bread baking in previous centuries, with special reference to the hardware, equipment and working methods. The book was first published in 1997 and has had an annual printing since then. It sells at much in America as it does in Britain, although British sales have definitely increased in the last few years. There are other books on the subject, but few give as much historical context. The history of bread is something which is almost entirely ignored in current literature, greatly to its disadvantage.

About the Author

Tom Jaine is the editorial director at Prospect Books, which he has run since 1993. He has been a restaurateur, an author of cookbooks, editor of the Good Food Guide, and editor of the revised edition of the Oxford Companion to Food.

Product Details

ISBN:
9781903018804
Author:
Jaine, Tom
Publisher:
Prospect Books
Author:
Jaine, Tom
Subject:
Cooking and Food-Outdoor
Subject:
Baking
Edition Description:
Trade Paper
Publication Date:
20110707
Binding:
Paperback
Language:
English
Pages:
136
Dimensions:
10 x 5.5 x 0.25 in 0.25 oz

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Related Subjects

Cooking and Food » Appliances » General
Cooking and Food » Baking » Breads
Cooking and Food » Dishes and Meals » Pasta and Pizza » General
Cooking and Food » Dishes and Meals » Pasta and Pizza » Pizza
Cooking and Food » Outdoor » General
Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Health and Self-Help » Health and Medicine » Medical Specialties
Metaphysics » General
Metaphysics » Healing

Building a Wood-Fired Oven for Bread and Pizza, 13th Edition (English Kitchen) New Trade Paper
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Product details 136 pages Prospect Books (UK) - English 9781903018804 Reviews:
"Synopsis" by ,
Prospect Books best seller is this handy instruction manual for the breadmaker and DIY enthusiast showing how to build a bread oven in the yard or garden. Together with detailed plans (which do not omit a single block or brick) and a step-by-step specification, the book doubles up as an essay on English bread baking in previous centuries, with special reference to the hardware, equipment and working methods. The book was first published in 1997 and has had an annual printing since then. It sells at much in America as it does in Britain, although British sales have definitely increased in the last few years. There are other books on the subject, but few give as much historical context. The history of bread is something which is almost entirely ignored in current literature, greatly to its disadvantage.
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