If you love bread — real, fresh, from the hearth-style bread — and if you love to make bread at home, then I'll bet at some point you've fantasized about baking bread in your own backyard wood-fired oven. Right? You probably threw a few pizzas in there while you were at it, and then went on to tuck in a beef roast so it could slowly braise while the oven cooled. I mean, who wouldn't? Well, if you want to take a step closer to that dream, then be sure that you put RIchard Miscovich's From the Wood-Fired Oven on your required reading list.