Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from: the serious or aspiring baker who wants the best low-cost bread oven, to gardeners who want a centerpiece for a beautiful outdoor kitchen, to outdoor chefs, to creative people interested in low-cost materials and simple technology, to teachers who want a multi-faceted, experiential project for students of all ages (the book has been successful with everyone from third-graders to adults). Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials--less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up. Earth ovens are familiar to many that have seen a southwestern "horno" or a European "bee-hive" oven. The idea (pioneered by Egyptian bakers in the second millennium bc!) is simplicity itself: fill the oven with wood, light a fire, and let it burn down to ashes. The dense, 3- to 12-inch-thick earthen walls hold and store the heat of the fire, the baker sweeps the floor clean, and the hot oven walls radiate steady, intense heat for hours. Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, herbs, and potatoes drizzled with olive oil roast up in minutes for a simple, elegant, and delicious meal. Efficient cooks will find the residual heat useful for slow-baked dishes, and even for drying surplus produce, or incubating homemade yogurt.
Alan Watt has been a ceramic artist for 45 years and was for 20 years head of the Ceramics Department of the National Institute of Arts at the Australian National University. Since retiring he has over the past six years conducted numerous weekend workshops on how to build your own wood fired oven. This convinced him that there is a broad and growing interest in learning how to make and use a pizza or wood fired oven. So he has written this book to show how it's done and illustrated it with many excellent colour photographs and line drawings. His book explains the historical development of ovens and the physics and basic principles of oven design. There are sections on oven bases and different types of ovens ranging from low tech to high tech and the traditional brick dome oven. Then follow sections on chimneys and dampers, casting a chimney, and doors and doorways. There are appendixes on casting an arch, Forming a brick arch without traditional formwork, and casting a chimney base. Finally there's a section of recipes, with photographs of dishes which display the diversity of wood fired ovens.
A guide to creating public art with earth presents accounts of various projects carried out by young people around the country, and step-by-step instructions on such artworks as earthen bird-houses, model villages, sculptural benches, playground structures, murals, labyrinths and sundials. Includes a simplified approach to drawing and design, as well as instructions for locating and mixing materials; collaborative methods; philosophical perspectives; and resources.
Since 1992 Russell Jeavons has owned and cooked at a unique restaurant in an old cottage in one of South Australia's prized wine districts. It is famous in part because it's only open on Friday nights, but moreso for its fresh, simple food cooked entirely in Russell's wood-fired brick ovens. His pizzas are renowned throughout Australia, with fine regional ingredients artfully combined atop classic, thin, wood-oven cooked crusts. Russell's Pizza is the kind of place where friends and family gather to eat within sight of the golden, glowing kitchen; where the garden is equipped with warming braziers and outdoor fire pits for chatting, relaxing, and munching. It is an atmosphere that many of us covet for our own homes--an outdoor space where we can come together on cool nights for warmth, fun, and good food. The first part of "Your Brick Oven" is a step-by-step guide that takes readers through the stages of building an oven, from choosing the site to firing up for the first bake. Part two explains how to cook in the oven with invaluable tips for brick oven cooks, with recipes for sour dough bread, thin-crust pizzas, traditional roasts, fruit tarts, and sinful cakes and pastries.
Author: Alan Scott
Publisher: Chelsea Green Publishing
Release Date: 1999-07-01
Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
Release Date: 2012
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.
Author: Ann Sayre Wiseman
Release Date: 2013-07
Genre: Body, Mind & Spirit
Whether you're 9 or 99, everyone has scary dreams. Most of us think of nightmares as an inevitable but unfortunate part of our sleeping life. What we're overlooking is the opportunity they offer to learn more about ourselves and to find creative solutions to problems affecting our waking hours. "The Nightmare Solution" offers simple and creative ways to not only cope with our frightening dreams but to gain insight from them. By using techniques for capturing and communicating with the images in your dreams, you, your child, or any child you are advising can discover what our powerful dreams are really trying to tell us. Developed over many years by an art and dream therapist, these techniques have been successfully tested and refined on hundreds of students and clients. Much of "The Nightmare Solution" is devoted to showing parents, therapists, and teachers how to work effectively with children struggling with nightmares. The simplicity and nonverbal core of the approach makes it especially effective for kids. All you need is paper, colored pens, and a willingness to listen and follow a child's thinking. Children learn to use their nightmares as alarm signals that can be put to creative use. They learn to understand their feelings, sharpen their problem-solving skills, and confront and negotiate with "the enemy." This process empowers children of all ages, opening us to the gift of dreams. "About the Author" "The author of 13 books, art and dream therapist Ann Sayre Wiseman was also an accomplished artist in many mediums. Her work appears in the Smithsonian, among other collections. Wiseman received her master's degree from Lesley College in Cambridge, MA, where she taught graduate students for many years. She died in 2013."
Earthen walls have always been a part of Japanese culture. Due to habits of aesthetic interpretation, few people realize that all of Japan's castles, temples and tea houses are maintained using their traditional methods. Clay, sand, straw and other natural fibers, seaweed, wood and bamboo. These natural materials are used to make the Japanese earthen wall. Along with a wide variety of makes and models of trowels, extensive time-tested techniques are used to create beautifully appealing atmospheres out of earth. These can be incorporated into todays world-wide green building movement to create a better balance between ourselves and our living environment.
Author: Peter Reinhart
Publisher: Ten Speed Press
Release Date: 2011-04-13
The heart and soul of classic bread baking, from master baker Peter Reinhart From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.
Join Anna Carpenter as she shares memories of growing up in Italy, where she learned to prepare gourmet meals and enjoyed them around the fire with family and friends. Wood-fired ovens are enormously popular today because of the unique taste only real wood fire can instill into meat and fish, vegetables, fresh bread, and, of course, pizza. This book equips you with the information needed to choose the right modular building kit for you and successfully install your own wood-fired oven. Step-by-step instructions and building plans are included. Get valuable tips concerning topics such as recipes, organic cooking techniques, and the different kinds of insulation and tools that are available. Photos of a wide variety of indoor and outdoor structures of brick, stucco, and stone will inspire you to design the perfect setting for your own oven, suited to your needs and budget. This second edition features 4 new recipes.
Author: Richard M. Bacon
Publisher: Alan C Hood & Company
Release Date: 2005-04-01
First published by Yankee Magazine in 1977, this book remains the authority on how old-time brick ovens were designed and used. The book explains the evolution of the brick oven from the 17th through the 19th centuries, out lines the basic points to consider in building such an oven today, and describes in detail construction of a brick oven, ash pit complex, including the tools required, procedures to be followed, types of brick and mortar, lintels and doors, plans, dimensions, and actual brickwork, graphically illustrated with photographs, diagrams and drawings. Also covered is how to heat and use such an oven, once built. Richard M. Bacon has written numerous articles for such publications as Yankee Magazine and the Sunday New York times. He also wrote The Yankee Book of Forgotten Arts, Simon & Schuster, 1978.