Recipes from Charles van Over
In his award winning book, The Best Bread Ever – Great Homemade Bread Using Your Food Processor, Charlie van Over introduced home bakers to his patented dough mixing method teaching them how to make his acclaimed artisan bread and pizza. Now Charlie is going to help you re-create his famous bread whether you bake in a wood-fired or conventional oven. All you’ll need is a food processor and an open mind to use his revolutionary techniques. Charlie’s love of hearth baking goes back many years leading him to design baking stones so that even home bakers can produce crusty artisan breads and pizzas. But Charlie doesn’t stop there using his home hearth oven for roasting chicken, joints of meat and even vegetables. Virtually everything that is conventionally baked or roasted, he feels, does better on a hearth stone or in a wood burning oven.
So as Jacques Pépin says in his foreword to the book, “Get your ingredients and equipment together and follow Charlie’s remarkable method. You will never be without good bread again.”
Charles van Over is a chef, baker and food consultant. Charlie owned and operated the award-winning French bistro, Restaurant du Village, and a commercial bakery, Village Breads, both in Connecticut. He consults with bakeries, restaurants and pizzerias interested in using his methods. Charlie’s bread made at the Brasserie Pip and the Copper Beech Inn in Essex, Connecticut inspired the NY Times reviewer to write, “House-made baguettes, baked by a method devised by the Connecticut chef Charlie Van Over, are reason enough to eat here.”
An advocate of wood burning and live fire cooking, Charlie is currently building a Los Angeles Ovenworks Elisa Model 90 and open grill in this backyard.
Los Angeles Ovenworks, located in Southern California, offers the finest Italian wood fired pizza ovens for home and backyard. Our wood burning ovens can be shipped nationwide to your home and easily assembled.
