Synopses & Reviews
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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 Blackberries
Synopsis
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 Blackberries
Synopsis
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 ShrimpZucchini Gratinwith Tomatoes and GruyereTuscan-Style Pot Roastwith Herbs and ChiantiFocaccia with Onions andThymeLimoncello Bread Puddingwith Fresh Blackberries