by Jessica Prentice.  In this book, the author champions locally grown, humanely raised foods and traditional cooking methods.  Following the thirteen lunar cycles of an agrarian year, 'Full Moon Feast' is a guide though the cycles of time, with each chapter displaying the richly satisfying flavours of foods tied to the ancient rhythm of the seasons.

If you've enjoyed Sally Fallon's 'Nourishing Traditions' you're sure to enjoy this book!

Soft-cover.  346 pages.  2006.  1 Book $34.95

by Kathy Farrell-Kingsley.  You don't need a commercial kitchen or unrecognizable ingredients to whip up fresh buttermilk, yoghurt, cream cheese, creme fraiche, mozzarella, goat cheese, and other dairy delights.  Simpler-than-you-think instructions encourage you to turn your fresh, sweet milk and cream into cultured dairy products and soft, unripened cheeses.  Includes 75 recipes. 

Soft-cover.  214 pages.  2008.  1 Book $24.95

Learn how to cook not just pizzas and roasts but a whole range of perfect entrées, main courses, desserts, pastries and breads in the first book totally devoted to wood oven cooking. Wood Oven Recipes is jam-packed with tips and advice to ensure your pizza party, weekend baking session or whole fish roast-up goes perfectly.

Every recipe is accompanied by a 'hot tip' specific to wood oven cooking and each dish has been oven-tested, and retested by our expert contributors. There's nothing quite like the sight of a perfectly-cooked pizza or roast emerging from the wood oven, and there's nothing to match the wood-fired flavour of these delicious dishes. Now you don't need to go camping to enjoy the delights of wood-fired cooking in your own back yard.

by Russell Jeavons.  'Your Brick Oven' is a step-by-step guide that takes you through the stages of building an oven, from choosing the site to firing up for your first bake.  The author has managed to break down the coinstruction process into four easy to follow stages.  All stages of construction are complete with structural diagrams and alternate design and construction methods. 
Soft-cover.  84 pages.  2004.  Australian author.

About the Author:  Russell Jeavons lives on the Fleurieu Peninsula of South Australia.  His restaurant, known simpy as 'Russell's Pizza' - which opens only on Friday nights - has gained a cult following due to the combination of fresh, wholesome food served in a simple and informal style and cooked entirely in Russell's brick ovens.  In Your Brick Oven Russell shares his passion and knowledge of building, firing and cooking for crowds according to ancient traditions.