Hugendubel.info - Die B2B Online-Buchhandlung 

Merkliste
Die Merkliste ist leer.
Bitte warten - die Druckansicht der Seite wird vorbereitet.
Der Druckdialog öffnet sich, sobald die Seite vollständig geladen wurde.
Sollte die Druckvorschau unvollständig sein, bitte schliessen und "Erneut drucken" wählen.

Outdoor Ovens

If You Can't Stand the Heat, Go Al Fresco
TaschenbuchKartoniert, Paperback
224 Seiten
Englisch
Marion Boyars Publisherserschienen am05.06.2017
From clay ovens, the tannur from Jordan, fire pits, and underground ovens to present day barbecues, Josh Sutton describes the appeal of cooking in the great outdoors.mehr
Verfügbare Formate
TaschenbuchKartoniert, Paperback
EUR16,50
E-BookEPUBePub WasserzeichenE-Book
EUR12,01

Produkt

KlappentextFrom clay ovens, the tannur from Jordan, fire pits, and underground ovens to present day barbecues, Josh Sutton describes the appeal of cooking in the great outdoors.
Details
ISBN/GTIN978-1-909248-50-2
ProduktartTaschenbuch
EinbandartKartoniert, Paperback
FormatTrade Paperback (USA)
Erscheinungsjahr2017
Erscheinungsdatum05.06.2017
Seiten224 Seiten
SpracheEnglisch
MasseBreite 140 mm, Höhe 213 mm, Dicke 15 mm
Gewicht181 g
Artikel-Nr.40837798
Rubriken
GenreKochen & Geniessen

Inhalt/Kritik

Inhaltsverzeichnis
Introduction: Fire! It's what sets us apart from all the other animals. Man's ability to build fire and use it to cook has shaped the very way in which we live.

Chapter One: Underground - Hangi, Imu, Luau - are all terms given to the underground ovens of the Pacific Rim. Building a fire and making a subterranean oven can often be the focus of a religious or cultural ceremony or rite. It can also be a means for poachers and brigands of remaining undetected in the hills around the Mediterranean.

Chapter Two: Overground - From earth to clay to brick. This chapter looks at the development of the oven in all its guises (tandoors, pizza ovens etc) and the rise and fall of the public bakery.

Chapter Three: Wandering free - Portable ovens, from the ceramic Hibachi to the cast iron Dutch oven.

Chapter Four: Enough to feed an army - Innovation in the military kitchen. From the 'Soyer Stove' of the Crimean war to modern military catering, this chapter looks at the development of military ovens used for victualling whole armies.

Chapter Five: Sweet suburbia - The rise of barbecue culture

Chapter Six: No Smoke Without Fire - A look at hot and cold smokers and their uses.mehr

Autor

Josh Sutton is a writer and illustrator with a focus on food and travel. He has a degree in Arabic with Middle Eastern & Islamic Studies, and a Masters in Housing Studies. He writes and illustrates a regular column in Camping Magazine and his features have appeared in The Guardian, The Yorkshire Post, Petits Propos Culinaires and a number of other publications including; Country Walking. He is the author of Guyrope Gourmet published by Punk Publishing in 2013, and Food Worth Fighting For, published in 2016 by Prospect Books.