First published by Yankee Magazine in 1977, this book remains the authority on how old-time brick ovens were designed and used. The book explains the evolution

In the past twenty years, interest in wood-fired ovens has increased dramatically in the United States and abroad, but most books focus on how to bake bread or

Digging a well; making paint from scratch; making a ladder; keeping sheep; building a smokehouse; coping with a whole pig; old-fashioned stenciling; simple wood