Wood-Fired Oven Cookbook: 70 Recipes for Incredible Stone-Baked Pizzas and Breads, Roasts, Cakes and Desserts, All Specially Devised for the Outdoor Oven and Illustrated in Over 400 Photographs

I love everything about this book and gave reccemended it to many people. I love how it’s layedb out starting with the history of wood fired ovens and then practicle advice on how build a fire and a lot of good pictures also. It has menu ideas abs runs you through step by step the timings and everything you need to do. It has recipes for everything from pizza to meats and puddings. It helps you maximise the temaprature of the fire and use it for longer, even over night slow cooking things like meringues while the fire is cooling down. I would highly reccomend this book. I go back to it often.

This book is fantastic, we installed a pizza oven over the summer and we are enjoying eating al fresco and using it to its full potential, the pizza recipes are easy to follow and turn out entirely as expected, delicious! I love the fact that the book gives you the relevant nutritional information for each recipe. I am currently roasting a shoulder of pork overnight following pizza night this evening, I recommend the roasted shallot and feta cheese pizza recipe, divine, next stop puddings in the oven!

Quite an interesting book with plenty of recipes. Not sure I agree with the super high temperatures they seem to want you to cook at (400C/750F) I found cooking longer at a lower temp (250C) was just fine.A large chunk is given over to pizzas (I get it, you can put anything on a pizza base!) but there are a couple of interesting ones too and they also go in to how to build your fires etc.

Fantastic book,not just recipes but all about the pizza oven

I recently attended the Manna from Devon cooking school, and found it a useful and very enjoyable way to improve my cooking. Their bread and brownies are some of the best Ive ever tried. At last Dave & Holly have put their experience into a book, which I pre-ordered and arrived recently. The photography is excellent, and the range and variety of recipes very helpful. Its about time a really good book on wood fired oven cooking arrived. Next step, build our own oven so we can try to produce everything in the book.

A brilliant book from Holly and David, the lovely couple behind Manna from Devon cookery school. Well-written, with superb photographs and great recipes. This book de-mystifies how these ovens work and gives the reader masses of knowledge to produce amazing meals. Highly recommended for anyone thinking of getting an outside oven, or those, like us, who inherited one and were terrified of it. We've also attended the superb wood-fired oven course run by Holly and David and we feel confident and happy to cook absolutely anything in our oven now.

This book is fantastic. I built my own wood burning oven (I wrote my own kindle book about the build process which is titled How To Make A Pizza Oven) but I was unsure of how to cook in it so this book was just what I was looking for. It has wonderful photos and very detailed explanations for all of the recipes. There is a good section in the book that explains how to control the heat of the oven which has been useful. If you have a wood burning oven then this book is a must.

Bought as a gift. Really cool and has loads of recipes. Only downside is it took more than 2 weeks to arrive. But the content in the book is really good.

we have our own wood-fired oven at home and hence we chose this book to learn more on wood fire cooking. out of the 70 receipes most are non-vegetarian as we are vegetarians we cannot do much. great photos and very well written. the author should take care of mentioning on the cover page how many veg and how many non-veg receipes.

I am nearing completion of a brick wood-fired oven in our back yard. This is the first cookbook I have ordered - although I plan to order others. When I received it, my wife spent a great deal of time reading through it. So several days passed before I was able to review.It is rather nicely laid out - with some recipes that are rather simple and some a little complex. It really seems like there is something for everyone. There are also guidelines on timing the different tasks for a gathering - which I think could be very useful.There is also plenty of content to inspire my imagination. I'm really looking forward to finishing my oven and trying some of these recipes. I commit to updating this review after actually making some of these recipes in our new oven.UPDATE: After using this book and our wood-fired oven for 2.5 years now, I had to be reminded to come back and update this review by the comment below. So yes, this book is fantastic....chock-full of useful information. It doesn't answer every question but it answers many of them. The recipes are great - we have tried many of them - and have also developed our own variations, of course. We do have other books but none of the others are wood-fired oven specific - and therefore not as useful. And after using the oven now for a couple of years, we are well past the learning curve (which this book really helped with), but even so, I am glad to have this book - and keep it in our kitchen full-time.

Love this book great receipes

This book contains a wealth of information for pizza lovers. Great variety, too. It also allows you to maximize your use of your pizza oven with dough recipes (egs: naan, pita etc) that take your cooking to another level.

This is a great cookbook to read and just drool over. It should be one of the first cookbooks you get to accompany the book "Build Your Own Earth Oven."Beautiful pictures and recipes that are easy to follow. All ingredients are easily obtained and the results look to be mouth-wateringly good. And the cooking is not limited to just pizzas, breads and stews. The 70 recipes cover the gamut of cooking forms.Don't have my own wood-fired oven but have lined the bottom of the gas stove with oven tiles from Sassafras. Though you don't get that 'wood smoke' tang to the breads, the crust is incredible compared to that of regular baking, and the temperature I obtained were beyond the gas range level of 550F (probably because the tiles retain and hold the heat better).I can't wait to build my own horno or earth oven out on the yard and do actual wood-fired cooking.