Over 100 simple recipes & top skills to master the wood fired feast
By Jon Finch and Ben Merrington
The essential guide to wood oven cookery.
The wood oven revolution is here.
Anyone with an outside space, from a city centre balcony to a leafy green country garden, can pick up an outdoor oven and start cooking. The range available is expanding all the time - catering for every budget and skill level - and yet until now there hasn't been a book that offers an all-round guide to cooking on the new kit on the block.
Fired fills that gap with aplomb. The book shows you how to cook the finest pizza known to man of course, but it goes much further, offering recipes for meat joints, one pot stews, breads and even desserts. It holds the reader's hand on the journey to outdoor oven expertise, showing just how versatile and exciting outdoor wood oven cookery can be.
Pioneers of the American barbecue scene in the UK since 2010, Jon & Ben created Grillstock, the original barbecue and music festival drawing 20,000 meat fans annually to their weekend of meat, music and mayhem as well as co-authoring an Amazon bestselling barbecue cookbook of the same name.
Outdoor cooking and beer are Jon's greatest passions. His latest book, Beer Craft is a no nonsense guide to making delicious, fresh craft beer at home.
Having created the biggest barbecue experience the UK has seen, the pair have now turned their passion for cooking with fire to wood ovens in their new book Fired. Not only does the book show you how to cook the finest pizza known to man, of course, but it also goes much further, offering recipes for meat joints, one pot stews, breads and even desserts. It holds the reader's hand on the journey to outdoor oven expertise, showing just how versatile and exciting outdoor wood oven cookery can be.
Jon & Ben have appeared together on the only UK episode of Diners, Drive-Ins and Dives hosted by Guy Fieri, as well as appearing on Sunday Brunch, The One Show and BBC Good Food Show. They've also been featured in major newspapers, magazines and online including the Financial Times, The Times, the Telegraph, FHM, Grazia, Foodism and Esquire.
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- Publication date:
14 Jun 2018
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Pioneers of the American barbecue scene in the UK, the authors created the Grillstock festival, which draws 20,000 fans to a weekend of meat, music and mayhem in June. Their latest book teaches cooking on outside wood ovens and caters for every budget and space — The Sun
From the Bristol-based creators of barbecue brand Grillstock, this new book is fuelling the fires of the outdoor cookery trend. The aim is for people to get the most culinary return possible from their wood-fired oven investment. All your essential info is here - think advice on equipment, fuel, temperatures and managing the fire - as well as heaps of imaginative recipes, ranging from the simple to the out-of-the-box. Pizzas include calzone and pizzettas, while the brunches (such as French toast with coulis), seafood creations (like salmon cooked on a wooden plank), one-pots (think beef barbacoa), and other mains, sides, breads and desserts, prove that there is not one meal of the day that your wood fired oven can't be used for — Crumbs