FROM THE WOOD-FIRED OVEN, New and Traditional Techniques for Cooking and Baking with Fire. by Richard Miscovich. Hardbound, 325 pages. From the Wood-Fired Oven offers a new take on traditional techniques for professional bakers, but is simple enough to inspire any nonprofessional baking enthusiast. Leading baker and instructor Richard Miscovich wants people to use their ovens to fulfill the goal of maximum heat utilization. Readers will find methods and techniques for cooking and baking in a wood-fired oven in the order of the appropriate temperature window. What comes first—pizza, or pastry? Roasted vegetables or a braised pork loin? Clarified butter or beef jerky? Additional chapters include: Making pizza. Roasting fish & meat. Grilling, steaming, braising & frying. And much more. Heavily illustrated throughout.                        No.  703610