The Art and Science of Dome-Shaped Wood-Fired Ovens 1st Edition

Grab the spark that transforms bricks and clay into culinary masterpieces with The Art and Science of Dome-Shaped Wood-Fired Ovens, 1st Edition by Nesimi Ertuğrul. This authoritative guide blends practical engineering with culinary insight to help home builders, professional chefs, and artisan bakers create efficient, beautiful dome ovens—whether for a Mediterranean villa, a European bakery, or a North American backyard.

Dive into clear, step-by-step instruction on site selection, foundation work, refractory materials, insulation strategies, and precise dome geometry that maximizes heat retention and cooking performance. Ertuğrul demystifies thermal mass, fuel economy, and airflow so you’ll understand how to achieve consistent, high-temperature results for wood-fired pizza, rustic breads, and slow-roasted dishes.

Packed with troubleshooting tips and design variations, this edition is ideal for DIY builders, landscape designers, and commercial kitchen planners seeking durable, sustainable solutions. Practical diagrams and construction checklists guide you from planning through finishing touches—helping reduce costly mistakes and speed up build time.

Imagine crisp, leopard-spotted pizza crusts, artisanal loaves with deep oven spring, and the warm ambiance of a hand-built oven in your garden or restaurant. For anyone committed to authentic wood-fired cooking and thoughtful construction, this book is the indispensable companion.

Elevate your next project with expert guidance from Nesimi Ertuğrul. Order your copy today and start building a dome oven that performs beautifully across climates and cuisines.

Note: eBooks do not include supplementary materials such as CDs, access codes, etc.