Catalog/Articles PCL Website

Rochambeau Library hosts Oct. 5 event for local author-baker-professor Richard Miscovich

Published Date: 
September 4, 2013
Publication: 

For Immediate Release:

Providence Community Library is hosting an event for local author, professor, and baker Richard Miscovich at 2:00pm on Saturday, October 5 at the Rochambeau Library. We are celebrating the release of Miscovich’s new book,From the Wood-Fired Oven: New and Traditional Techniques for Cooking and Baking with Fire, published October 2013 by Chelsea Green Publishing.

The event will entail a slideshow lecture about wood-fired ovens from around the world. See how to use them to bake bread. Don't have a wood-fired oven? No problem. Much of the information applies to the home oven. Bring your questions about baking and fermentation. The library is pleased to partner with Hope Street businesses Olive del Mondo, Seven Stars, and Stock Culinary Goods to support a local author. Books will be available for sale and a bread and olive oil tasting will be provided.

“The library played a huge role in acquiring research materials for me during the book writing process,” said Miscovich, “so much so that the Fox Point branch is mentioned in the acknowledgements. I love that place!”

Miscovich began baking European hearth breads in 1996 after graduating in the first class taught at the San Francisco Baking Institute, just as interest in artisan baking and wood-fired ovens dramatically increased. He immediately began construction of a wood-fired oven in coastal North Carolina, and opened an organic micro-bakery, One Acre Garden and Bakery, specializing in organic artisan hearth breads.

Currently, Richard is assistant professor at Johnson & Wales University in Providence, Rhode Island. In addition to teaching culinary students, Richard is also a popular instructor for home bakers and brick oven hobbyists, and is a regular guest at venues around the country where he teaches artisan bread-baking techniques, wood-fired baking, and oven-building classes. In 2007, Richard organized and helped teach the first three-day wood-fired oven class track to be offered at The Bread Bakers Guild of America’s biannual educational conference, Camp Bread. He served two terms on the Board of The Bread Bakers Guild of America.

Providence Community Library’s Rochambeau location is located at 708 Hope Street and online at provcomlib.org. Call 272-3780 for more information. Library events are free and open to the public.

Chelsea Green Publishing has a press kit at the following web address:

http://media.chelseagreen.com/from-the-wood-fired-oven/