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Richard Miscovich's descriptions and instructions are both practical and inspirationally poetic--dare I say, soulful. He ignites the fire within and compels us to want to know what he knows and to bake as well as he bakes.--Peter Reinhart, author of The Bread Baker's Apprentice In the last several years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or pizza in an oven.

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