Up-to-date information about Mighty Ape's response to coronavirus (COVID-19)

Cooking, Food & Wine Books:

The Complete Kiwi Pizza Oven

Wood, Fire, Food and Friends
Click to share your rating 9 ratings (4.4/5.0 average) Thanks for your vote!

Format:

Hardback
The Complete Kiwi Pizza Oven by Alan Brown
Due to COVID-19, we're unable to accept orders for non-essentials items at this time. Learn more...

Customer reviews

4.4 out of 5 stars Based on 9 Customer Ratings

5 star
(5)
4 star
(3)
3 star
(1)
2 star
(0)
1 star
(0)
Write a Review
"Good book"
5 stars"
Purchased on Mighty Ape

Easy to follow instructions.

Description

Cooking in a wood-fired pizza oven is simply made for Kiwi outdoor living and The Complete Kiwi Pizza Oven is the one comprehensive source of everything you need to know to share in that lifestyle. Should you build your own or buy a pre-cast oven, where's the best place to site it, what firewood burns best, what tools do you need, how do you fire the oven and maintain the temperature, and, most importantly, what can you cook in it? Highly regarded chef tutor and author Alan Brown built his own oven, and here he shares invaluable practical advice on all aspects of oven management, as well as his own irresistible recipes, photographed in sumptuous full colour by Todd Eyre. You won't believe how delicious food tastes cooked in a pizza oven, whether seafood, meat, vegetables, bread, desserts or, of course, pizzas! The Complete Kiwi Pizza Oven also includes the popular Shed magazine article on how to build a pizza oven, as well as profiles of 17 Kiwis and their ovens, with their (often hilarious) experiences, recipes and tips.

Author Biography

Alan Brown is a senior chef lecturer at the AUT, where last year he was awarded the Vice Chancellor's Academic Excellence Award, as well as becoming the first New Zealand recipient of the London City and Guilds' International Medal for Excellence in teaching culinary arts. Alan has 17 years' international cooking experience, and has trained some of New Zealand's best chefs, including Michael Meredith and Ben Bailey. He is also a national culinary judge for Beef and Lamb New Zealand, Monteith's Beer and Wild Food Challenge and New Zealand Venison, among others. Alan spends most of his spare time tinkering with new food and cooking techniques, such as hot and cold smoking, cheese-making, sausage-making, sourdough bread-making, distilling and, of course, cooking in his pizza oven.
Release date NZ
February 3rd, 2016
Author
Collection
Country of Publication
New Zealand
Illustrations
colour photographs
Imprint
David Bateman Ltd
Pages
288
Dimensions
225x255x25
ISBN-13
9781869538743
All-time sales rank
Top 5000
Product ID
22199404

Help & options

Filed under...