LA Times – The Many Uses of a Wood-Fired Oven

by Mugnaini on May 2, 2013 in Company News & Press

LA Times article
by Andréa R. Vaucher
June 12, 2008

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“A well-designed wood-fired oven offers many benefits over conventional ovens,” says John Thess, general manager of Mugnaini Imports ( www.mugnaini.com) in Watsonville, Calif., oven supplier to chefs Nancy Silverton, Mario Batali and Alice Waters, as well as Francis Ford Coppola and the Culinary Institute of America. “The biggest advantage comes from using high heat and a live flame inside the oven. But the same oven can also be used as a bake oven for hearth breads by cooking with no flame, just the retained heat that is stored deep in the clay dome.”

Read the entire article here

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