Friday, March 23, 2012

The Art and Science of Wood-Fired Cooking

Here's a great article about Andrea Mugnaini and her wood oven company, Mugnaini Imports, Inc. in Watsonville, CA.

There are some great pictures in the article, as well.

What sets the wood-fired oven apart from other stoves? According to Mugnaini, they have great flexibility and versatility, but each chef adds a personal touch through decisions made in heating and banking the fire, choice of hardwood for burning, and preparation of food. The ovens are not limited to pizzas. 
“You can cook meat, eggs, pasta, rice…everything, even dessert,” Mugnaini said. 
World class chefs such as Jamie Oliver, Alice Waters, Mario Batali and Guy Fieri have purchased Mugnaini ovens.

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