YOUR BRICK OVEN
Building It & Baking In It
Russell Jeavons
Foreword by Maggie Beer
Publication: Available now
Price: £10.99 paperback
Pages: 96 • two colour throughout
Size: 230 x 169mm
ISBN 1 904943 25 X
Since 1992 Russell
Jeavons has owned and cooked at a unique restaurant in an old cottage in one of
South Australia's prized wine districts. It is famous
for the fact that it only opens on one night of the week, on a Friday night but
is famous most of all for its fresh,
simple food cooked entirely in Russell's
wood-fired brick ovens. His pizzas are renowned throughout Australia and
their toppings drip with fine regional ingredients which are combined on
classic, thin, wood-oven cooked bases.
Huge trestle tables in the outdoor shed comfortably house large groups, while
the cosy cottage caters to smaller parties.
It’s the kind of
place where friends and family gather to eat within site of the visible
kitchen; where the garden is equipped with warming braziers and outdoor fire
pits for chatting and munching around.
The first part of the book 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. Part 2 explains how to cook in the oven with invaluable tips for brick oven cooks and includes recipes for sour dough bread, pizza, dukkah, traditional English roasts and some of Russell's famous desserts.
Not every household can accommodate a brick oven in their garden but it's something many keen home cooks aspire to. Buy this book and dream or buy this book and build one.