ULTIMATE WOOD FIRED OVEN COOKBOOK

Mention a wood-fired oven and people most people think of pizza. But this book shows how you can roast and grill (everything from clams with white wine and garlic, to kebabs and cheese toasties), bake as the oven starts to cool (Beetroot focaccia with goat's cheese and sage, or Fig, honey and brandy clafoutis), slow-roast with the embers (Lamb shoulder with fennel) or simply leave to cook overnight (Barbecoa beef brisket or Overnight porridge). Also contains the fool-proof way to achieve the world's best-tasting wood-fired pizza.