YOUR BRICK OVEN

Building it and Baking in it

by RUSSELL JEAVONS

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New softcover book, 84 pages, published 2009

Your Brick Oven is a step-by-step guide that takes you through the stages of building an oven, from choosing the site to firing up for your first bake.

Russell Jeavons owns and operates an eccentric pizza restaurant in Willunga on the Fleurieu Peninsula, South Australia, a region famous for its almonds, olive oil and McLaren Vale wine. Known simply as ‘Russell’s’, the restaurant – which opens only on Friday nights – has gained a cult following due to the combination of fresh, wholesome food served in a simple and informal style and cooked entirely in Russell’s brick ovens. In Your Brick Oven Russell shares his passion and knowledge of building, firing and cooking for crowds according to ancient traditions. With the help of photographs and diagrams his step-by-step guide takes you through all the stages of building an oven, from choosing a site to firing up for your first bake. Includes recipes for bread, roast lamb, pizza and desserts.

Chapters include

• Part One - Building Your Oven
• Stage 1 - The Base
• Stage 2 - The Dome
• Stage 3 - The Flue
• Stage 4 - The Insulation Cavity
• Firing Your Brick Oven
• Part Two - Cooking in Your Oven
• Preparing your oven for baking bread
• Recipes for sweet and savoury dishes
• Pointers for (Brick Oven) Cooks
• Approximate Temperature Chart for Brick Oven Cooking

All measurements are in metric and cup and spoon

See recipe books on barbecues, salads and outdoor eating click here

Your Brick Oven by Russell Jeavons