Fladen und Flammkuchen

Recipes for the clay oven

Delicacies from the wood-fired oven: flatbreads, tarte flambée and more
The wood-fired oven doesn't just bake the best pizzas in the world: flatbreads and tarte flambée of all kinds also turn out easily if a few basic rules are followed.

Freshly prepared, these simple delicacies enhance any meal – from morning to night. Almost every culture has traditionally contributed such dishes from the wood-fired oven. And so the authors show in detail, in words and pictures, not only how tarte flambée from Alsace, piadina from Italy, or socca and bánh xèo, gluten-free flatbreads from France and Vietnam respectively, are made, but also msemmen from Morocco, khachapuri from Georgia and lahmacun from Turkey, to name just a few.

Detailed notes on preparation and timing also help you to use your wood-fired oven in the garden in a relaxed yet optimal way.

The authors, long-standing cooks with their own popular cookery school, provide guidance in the introductory chapter on the correct use of the wood-fired oven, the choice of fuel and simple temperature control.
The authors: Holly Jones is a trained cook and head chef with over 20 years of experience. She has written many articles and books, has appeared on television, looked after the BBC's nutrition website and is still involved in training chefs. David Jones worked for many years as a management consultant all over the world. After settling down, he learned the baker's trade. Baking bread with an excellent texture and a beautiful crust, as is achieved above all in a wood-fired oven, is particularly close to his heart.

Holly and David Jones run a cookery school in South Devon, England. There they teach not only how to bake bread, but also how to prepare fish and seafood and, in general, how to conjure up delicious meals from the wood-fired oven.