Richard Miscovich

From the Wood-Fired Oven

New and Traditional Techniques for Cooking and Baking with Fire

• Gebundenes Buch

Produktbeschreibung

Offers a new take on traditional techniques for professional bakers.

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Produktdetails

• Verlag: Chelsea Green Publishing Co
• Seitenzahl: 352
• Erscheinungstermin: 5. November 2013
• Englisch
• Abmessung: 264mm x 212mm x 25mm
• Gewicht: 1176g
• ISBN-13: 9781603583282
• ISBN-10: 1603583289
• Artikelnr.: 38087148

Autorenporträt

Richard Miscovich is a Department Chair and teaches artisan bread baking to culinary students at Johnson & Wales University in Providence, Rhode Island, and to home and professional bakers at classes and conferences around the country. Richard is a Bread Bakers Guild of America Certified Bread Baker and served three terms on the Board of Directors. In 2014 he received the Johnson & Wales Distinguished Scholarship Award and was also inducted into the International Les Amis d'Escoffier Society. He is the author of From the Wood-Fired Oven and instructs the online Craftsy course "Handmade Sourdough: From Starter to Baked Loaf."