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Re: help with my oven in any way
Andy,
The second book is written by Russell Jeavons, a respected Pizza restaurant owner here in Adelaide, (well about 40km south in a great tourist/wine town called Willunga). You need to book a month to 6 weeks in advance to get into his establishment on a Friday or Saturday night, very successful, great food and all prepared and cooked in his inexpensive brick ovens. He has also built numerous ovens, as he explains and details in his book at wineries and friend's places.
Check out y thread on his restaurant at:
http://www.fornobravo.com/forum/f27/...alia-1930.html
The book is a little basic but to the point. There is a lot more information available from this forum but he has some very simple cheap innovative ideas that he has well proven to work without the need for expensive refractory materials. Let me also emphasis that the old red solid bricks that were made here in Adelaide and referred to in Russell's book, might be much better and more suited to the Pompeii or wood fired brick oven than all bricks around the world or the ones that you can get for free, so check them out, ask questions and satisfy yourself that they will be suitable for your build.
Russell has a partner who arranges and runs a host of cooking classes with Russell in the restaurant and other locations, from bread to pizzas, sweets to preserves to spices, even Japanese and Chinese cooking.
You can trust his writings as they work and work well.
Do a Google search of Russell Jeavons Pizza and check out the response. Interesting results.
Cheers.
Neill
Andy,
Ihave just purchased the books building a wood fired oven for bread and pizza and also
your brick oven building it and baking it
any thoughts on these books
your brick oven building it and baking it
any thoughts on these books
Check out y thread on his restaurant at:
http://www.fornobravo.com/forum/f27/...alia-1930.html
The book is a little basic but to the point. There is a lot more information available from this forum but he has some very simple cheap innovative ideas that he has well proven to work without the need for expensive refractory materials. Let me also emphasis that the old red solid bricks that were made here in Adelaide and referred to in Russell's book, might be much better and more suited to the Pompeii or wood fired brick oven than all bricks around the world or the ones that you can get for free, so check them out, ask questions and satisfy yourself that they will be suitable for your build.
Russell has a partner who arranges and runs a host of cooking classes with Russell in the restaurant and other locations, from bread to pizzas, sweets to preserves to spices, even Japanese and Chinese cooking.
You can trust his writings as they work and work well.
Do a Google search of Russell Jeavons Pizza and check out the response. Interesting results.
Cheers.
Neill
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