Intro -- Half Title -- Title Page -- Copyright Page -- Dedication -- Contents -- Foreword -- Preface -- About the Author -- 1. History -- 1.1. Introduction -- 1.2. Pottery and Cooking Utensils -- 1.3. Cooking Structures -- 1.4. History of Cooking -- 1.5. History of Bread Cooking -- 1.6. History of Oven Techniques and Cooking Structures -- References -- 2. Principles of Heat Transfer in Wood-Fired Ovens -- 2.1. Introduction -- 2.2. Burning Behaviour of Wood -- 2.3. Radiation, Convection, and Conduction -- 2.3.1. Slow Cooking -- 2.3.2. Radiation (also known as heat, thermal or infrared radiation) -- 2.3.3. Convection -- 2.3.4. Conduction -- 2.4. Heat Transfer, Specific Heat Capacity, and Emissivity -- 2.5. Thermal Mass and Time Constant -- 2.6. Cooking Methods and Heating Mechanisms -- References -- 3. Oven Design and Construction -- 3.1. Introduction -- 3.2. Planning, Space, Location, and Safety -- 3.3. Features and Design Aspects -- 3.3.1. Foundation (Ground) Slab, Walls, Elevated Base Slab and Tools, and Wood Storage -- 3.3.2. Features of the Floating Brick Structure -- 3.3.3. Dome Features and Extras -- 3.3.4. Door Frame, Optimum Door Size, and the Door Itself -- 3.3.5. Chimney, Flue Tube, and Fire/Spark Arrester -- 3.3.6. Flame Radiation Barrier and Ash Reservoir -- 3.4. Building Materials -- 3.4.1. Mortar Mixture -- 3.5. Building Stages of Two Sample Ovens -- 3.5.1. Basic Steps of a 120 cm Diameter Wood-Fired Oven Construction -- 3.5.2. Building Stages of a 160 cm Diameter Wood-Fired Oven, see -- References -- 4. Cooking Utensils/Tools Firing and Fire Woods -- 4.1. Introduction -- 4.2. Cooking Utensils -- 4.3. Pre/Post-Cooking Tools -- 4.4. Firing -- 4.4.1. Fire Starters -- 4.4.2. Fire Woods -- 4.4.3. Ash Removal and Disposal -- References -- 5. Data Logging and Analysis -- 5.1. Introduction -- 5.2. Definitions.

5.3. Data Logging and Analysis -- 5.3.1. Thermocouple Based Data Logging and Analysis -- 5.3.2. Analysis of Floor Temperature Profiles for "Cooking -- 5.3.3. Thermal Imaging Camera Data and Analysis -- 6. Turkish Cuisines: Classification of Common Features -- 6.1. Introduction -- 6.2. Grain Types and Bread Making -- 6.2.1. Flour Types and Quality -- 6.2.2. Dough Making Process -- 6.2.3. Final Bread Appearance/Flavour/Texture and Problems -- 6.2.4. Bread Types -- 6.3. Wrapping and Stuffing: Leaves, Vegetables/Fruits and Others -- 6.3.1. Other Dishes -- 6.4. Meatballs (Köfte) -- 6.5. Shish Kebabs (Şiş Kebab) -- 6.6. Kebabs/Guvec (Claypot)/Casseroles -- 6.7. Legumes in Clay Pots with Lids -- 6.8. Pastries and Desserts -- 6.8.1. Börek -- 6.8.2. Baklava -- 6.8.3. Kadayif (or Kadaif) -- 6.8.4. Puddings -- 6.8.5. Fruit Desserts -- 6.9. Marination -- 6.10. Herbs and Spices -- References -- 7. Selected Recipes for the Wood-Fired Ovens -- 7.1. Introduction -- 7.2. Getting Ready for Dough Products -- 7.2.1. Leavening -- 7.2.1.1. Making Wild Yeast, Wheat-Based -- 7.2.1.2. Making Chickpea-Based Yeast -- 7.2.2. Dough Making -- 7.2.2.1. Ratios of Ingredients -- 7.2.2.2. Dough Mixing Methods and Their Impacts -- 7.2.2.3. Testing Readiness of Final Dough -- 7.2.3. Measurement Units and Conversions -- 7.3. Sample Recipes -- 7.3.1. Plain Pide Bread (see Figure 7.1) -- 7.3.1.1. Ingredients -- 7.3.1.2. Preparation and Cooking -- 7.3.1.3. Hints and Comments -- 7.3.2. Turkish Loaf (see Figure 7.1 middle and bottom) -- 7.3.2.1. Ingredients -- 7.3.2.2. Preparation and Cooking -- 7.3.2.3. Hints and Comments -- 7.3.3. Simit (Turkish Bagel) (see Figure 7.2) -- 7.3.3.1. Ingredients -- 7.3.3.2. Preparation and Cooking -- 7.3.3.3. Hints and Comments -- 7.3.4. Black Sea Pide, Closed-Type Pide (Samsun Pide) (see Figure 7.3) -- 7.3.4.1. Fillings, Option 1.

7.3.4.2. Fillings, Option 2 -- 7.3.4.3. Preparation and Cooking -- 7.3.4.4. Hints and Comments -- 7.3.5. Onion-Based Lahmacun (Soganlı Lahmacun) (see Figure 7.4) -- 7.3.5.1. Fillings -- 7.3.5.2. Preparation and Cooking -- 7.3.5.3. Hints and Comments -- 7.3.6. Wrapped Grape Vine Leaves (Asma Yapragi Sarmasi) (see Figure 7.5) -- 7.3.6.1. Ingredients 1 (with Meat) -- 7.3.6.2. Ingredients 2 (No Meat, with Olive Oil) -- 7.3.6.3. Preparation and Cooking -- 7.3.6.4. Hints and Comments -- 7.3.7. Kibbeh with Yogurt Sauce (İçli Köfte) (see Figure 7.6) -- 7.3.7.1. Ingredients 1 -- 7.3.7.1.1. For Shell -- 7.3.7.1.2. Filling -- 7.3.7.1.3. For Yogurt Sauce -- 7.3.7.2. Preparation and Cooking -- 7.3.7.3. Hints and Comments -- 7.3.8. Adana Shish Kebab (see Figure 7.7) -- 7.3.8.1. Ingredients -- 7.3.8.2. Preparation and Cooking -- 7.3.8.3. Hints and Comments -- 7.3.9. Clay Pot Kebab/Casarole (Güveç Kebab or Güveç) (see Figure 7.8) -- 7.3.9.1. Ingredients -- 7.3.9.2. Preparation and Cooking -- 7.3.9.3. Hints and Comments -- 7.3.10. Tepsi Kebabi (see Figure 7.9) -- 7.3.10.1. Ingredients -- 7.3.10.2. Preparation and Cooking -- 7.3.11. Slow-Cooked Goat (Fırında Keçi) (see Figure 7.10) -- 7.3.11.1. Ingredients -- 7.3.11.2. Preparation and Cooking -- 7.3.11.3. Hints and Comments -- 7.3.12. Stuffed Pumpkin/Fusion (see Figure 7.11) -- 7.3.12.1. Ingredients 1 (with Meat) -- 7.3.12.2. Ingredients 2 (without Meat) -- 7.3.12.3. Preparation and Cooking -- 7.3.12.4. Hints and Comments -- 7.3.13. Water Börek (Su Böre…………˘‡‡‡‡‡‡‡‡‡‡gi) (see Figure 7.12) -- 7.3.13.1. Ingredients -- 7.3.13.2. Preparation and Cooking -- 7.3.13.3. Hints and Comments -- 7.3.14. Baklava (see Figure 7.13) -- 7.3.14.1. Ingredients -- 7.3.14.2. Preparation and Cooking -- 7.3.14.3. Hints and Comments -- 7.3.15. Rolled and Twisted Baklava (Burma Baklava) (see Figure 7.13 middle) -- 7.3.15.1. Ingredients.

7.3.15.2. Preparation and Cooking -- 7.3.16. Heavenly Mud (Cennet Çamuru) (see Figure 7.13 bottom) -- 7.3.16.1. Ingredients -- 7.3.16.2. Preparation and Cooking -- 7.3.17. Roasted Chestnut (Kestane Kebab) (see Figure 7.14) -- 7.3.18. Roasted Aubergines (see Figure 7.15) -- 7.3.19. Roasted Capsicums (see Figure 7.16) -- 7.3.20. Ruby Elixir/Fusion (see Figure 7.17) -- References -- Index.