Wood Oven Recipes From Wine Country
For Meathead’s second cookbook, he partnered with another seasoned pro, Brigit Binns. That book will be incredible because both Meathead and Brigit are incredible. Just look at this little gem of a book on wood oven cooking. It’s compact yet includes everything you need to fully enjoy your wood oven. Brigit has authored or collaborated on dozens of cookbooks, including some with big name chefs like Greek chef Michael Psilakis. She lives in the relaxed wine country of California’s central coast. But don’t let that fool you. She is very detail-oriented—some might say obsessive. Brigit loves nothing more than to describe the process of cooking. But cooking in a wood oven tends to be more personal and intuitive rather than scientific. It involves a steep yet fairly fast learning curve. If you’re new to wood oven cooking, it helps tremendously to understand a few basic principles. Then once you begin to experiment, you’ll quickly develop an instinct for the heat and the primal force of fire itself. With this book, you’ll also learn to cook by sight and sound. Discover all of this and more in Brigit’s fantastic book devoted to all things related to wood oven cooking. You’ll find out all about fire management and how heat moves through the floor (hearth), the walls, and the air inside a wood oven. Dig into details and tips on various tools, using different woods, maintaining temperature in the oven, and cooking foods at various temperatures. The book features 35 very special recipes, each with a stunning photo, so you can enjoy dishes as varied as Wood-Oven-Baked Eggs, Ember-Roasted Artichokes, The Pig & The Fig Pizza, Clams & Sausage in Fennel Broth, The Ultimate Thyme-Roasted Chicken, Wood-Grilled Cowboy Steaks with Cultured Bone Marrow Butter, Wine Country S’Mores, and Oven-Grilled Peaches with Grand Marnier Mascarpone and Lavender Blossoms.
This book is a must-have for anyone with a wood-burning oven and everyone who is even considering the purchase of an oven!
Click here to check prices and order on Amazon
High quality websites are expensive to run. If you help us, we’ll pay you back bigtime with an ad-free experience and a lot of freebies!
Millions come to AmazingRibs.com every month for high quality tested recipes, tips on technique, science, mythbusting, product reviews, and inspiration. But it is expensive to run a website with more than 2,000 pages and we don’t have a big corporate partner to subsidize us.
Our most important source of sustenance is people who join our Pitmaster Club. But please don’t think of it as a donation. Members get MANY great benefits. We block all third-party ads, we give members free ebooks, magazines, interviews, webinars, more recipes, a monthly sweepstakes with prizes worth up to $2,000, discounts on products, and best of all a community of like-minded cooks free of flame wars. Click below to see all the benefits, take a free 30 day trial, and help keep this site alive.
Post comments and questions below
1) Please try the search box at the top of every page before you ask for help.
2) Try to post your question to the appropriate page.
3) Tell us everything we need to know to help such as the type of cooker and thermometer. Dial thermometers are often off by as much as 50°F so if you are not using a good digital thermometer we probably can’t help you with time and temp questions. Please read this article about thermometers.
4) If you are a member of the Pitmaster Club, your comments login is probably different.
5) Posts with links in them may not appear immediately.