YOUR BRICK OVEN Building it and baking in it by Russell Jeavons

ISBN 1-904943-25-X

For SLOW FOOD enthusiasts, artisan bread-heads or perhaps a serious foodie in search of a challenging way to live your dream; this may be just the book for you. It's a thorough manual for building your own brick oven and baking in it - EXACTLY as the title suggests. That's a no nonsense Aussie for you! Besides being a jolly good read with fantastic recipes for catering in style and large numbers: forty, fabby Greek meatballs, Apple strudel for twelve (at least) and Pastry cream (for filling tarts) in 1.5litre batches! Not for the faint hearted or skinny appetites! This is just the thing for the robust and gutsy, where real food and real taste count for a lot or maybe a man on a mission. A brick oven would be a fine addition to the garden of anyone who adores mass catering for real friends.... They'd need to be real friends; brick oven cooking dictates that everyone stays 'til the oven is cool and the beer has gone.

Latest News and New Recipes....

Courgette bread probably one of my favourite breads...
Click here for details

Olive bread for focaccia or pizza dough
Click here for details

Multigrain bread for taste and texture...
Click here for details

CONTACT

For details on courses, demonstrations and events or information to trouble shoot bread making in your own home click here