This title contains 70 recipes for implausible stone-baked pizzas and breads, roasts, cakes and desserts, all specially devised for the outdoor oven and illustrated in over 400 photographs. It offers everything you need to know about cooking in a wood-fired oven, from lighting a fire to inspirational recipes. It includes menu suggestions and timing guides for taking advantage of your fired-up oven, and the usage of the falling temperatures for slow-cook casseroles, and bakes. The classic dishes traditionally cooked on wood fires or in communal stone ovens are all featured, such as Boston baked beans, cornbread, porcetta, kleftico and English muffins, as well as exciting new recipes such as scallops with chilli and mint, and pear and almond tart. You’ll be able to use your oven to create not only the best pizzas you’ve ever eaten, but also weekend brunches, mouthwatering casseroles for winter lunches, tea-time cakes and bakes and year-round outdoor meals that everyone will love. This book covers every aspect of cooking in a wood-fired oven, with instructions on seasoning, lighting, and controlling temperatures.The 70 recipes are all devised or adapted for the oven, and come with step by step instructions and photographs. After mastering the irresistible pizzas it would be best to use your fired-up oven to cook amazing dishes like jerk chicken, marinated pork ribs and bistecca Fiorentina. The chapter on breads is a revelation, with wonderful loaves like focaccia, ciabatta and sourdough, which will convert you to home baking. In the last chapter you are going to find tempting recipes for apple pie, crumble, meringues, cakes and brownies. Whether you need your oven to grow to be a pizza party sensation, the centre of cookout weekends or your new outdoor kitchen, this book is a delight and inspiration.