The Art and Science of Dome-Shaped Wood-Fired Ovens

Theory, Building Techniques, Thermal Profiling
1. Auflage 2024
ISBN: 978-1-032-62623-9
Verlag: CRC Press

Buch, Englisch, 206 Seiten, Format (B × H): 178 mm x 254 mm, Gewicht: 402 g

The Art and Science of Dome-Shaped Wood-Fired Ovens, from history to your backyard or commercial shop, is a carefully crafted guide that explains the tradition and science of wood-fired cooking. The book embarks on a historical journey, tracing the development of wood-fired ovens and their cultural significance. It then unravels the theory of heating and the burning behaviour of wood, making complex technical concepts accessible.

Transitioning from theory to practice, the guide outlines the design and construction process of a wood-fired oven. It considers engineering aspects and locally available materials, emphasizing efficient, sustainable building. The book discusses essential cooking utensils and tools, shedding light on the entire cooking process, from fire-starting to ash disposal.

In a unique chapter on data logging, readers are introduced to modern temperature monitoring techniques. It shows how managing thermal mass can expand the range of recipes beyond the commonly perceived breads and pizzas. Lastly, the book explores Turkish cuisine, debunking preconceptions and presenting a wide array of dishes suitable for wood-fired ovens. The recipes span from traditional Turkish to International cuisines and fusion recipes, equipping readers with the tools to broaden their culinary repertoire.

This book serves as an indispensable resource for anyone interested in wood-fired cooking, blending historical context, technical insights, practical advice, and mouth-watering recipes into a compelling narrative. This comprehensive manual aims to bring wood-fired cooking into the heart of modern culinary practice.

Zielgruppe

Professional Reference

Autoren/Hrsg.

Ertu¿rul, Nesimi

Ertugrul, Nesimi

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. History. 2. Theory of Heating. 3. Design and Construction. 4. Cooking Utensils/Tools, Firing and Fire Woods. 5. Data Logging. 6. Turkish Cuisines in Wood Fired Oven. 7. Selected Turkish Recipes and Fusion Cooking in Wood Fired Oven.

Über Autor(innen)

Nesimi Ertugrul holds a BSc, Master and PhD degrees all in Electrical and Electronics Engineering. He has been with the University of Adelaide, Australia since 1994. His research fields are associated with a wide range applications of power electronics that is an enabling technology in renewable energy, battery storage systems and electric vehicles. In addition, he engages in research in the field of interactive computer-aided teaching and learning systems, remote access and distant learning laboratories involving object-oriented programming, and signal conditioning as well as data acquisition.

He has published two sole authored books, four book chapters, about 190 journal and conference papers and holding five patents developed from his research activities. Over 20 years, Dr. Ertugrul has a strong passion for wood fired oven building, cooking and entertaining friends and loved ones, in which his engineering background and advanced measurement techniques are merged.