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This book covers the history, design and construction of wood burning ovens. Burning behavior of wood is explained and a section is dedicated to the types of heat transfers using simplified analogies, to avoid misconceptions that these ovens are only for bread products. Select Turkish recipes and fusion cooking techniques are also presented.
List of contents
1. History. 2. Theory of Heating. 3. Design and Construction. 4. Cooking Utensils/Tools, Firing and Fire Woods. 5. Data Logging. 6. Turkish Cuisines in Wood Fired Oven. 7. Selected Turkish Recipes and Fusion Cooking in Wood Fired Oven.
About the author
Nesimi Ertugrul holds a BSc, Master and PhD degrees all in Electrical and Electronics Engineering. He has been with the University of Adelaide, Australia since 1994. His research fields are associated with a wide range applications of power electronics that is an enabling technology in renewable energy, battery storage systems and electric vehicles. In addition, he engages in research in the field of interactive computer-aided teaching and learning systems, remote access and distant learning laboratories involving object-oriented programming, and signal conditioning as well as data acquisition.
He has published two sole authored books, four book chapters, about 190 journal and conference papers and holding five patents developed from his research activities. Over 20 years, Dr. Ertugrul has a strong passion for wood fired oven building, cooking and entertaining friends and loved ones, in which his engineering background and advanced measurement techniques are merged.
Summary
This book covers the history, design and construction of wood burning ovens. Burning behavior of wood is explained and a section is dedicated to the types of heat transfers using simplified analogies, to avoid misconceptions that these ovens are only for bread products. Select Turkish recipes and fusion cooking techniques are also presented.
