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 of the brick oven from the 17th through the 19th centuries, out lines
the basic points to consider in building such an oven today, and describes in
detail construction of a brick oven, ash pit complex, including the tools
required, procedures to be followed, types of brick and mortar, lintels and
doors, plans, dimensions, and actual brickwork, graphically illustrated with
photographs, diagrams and drawings. Also covered is how to heat and use such an
oven, once built.
Richard M. Bacon has written numerous articles for such publications as Yankee
Magazine and the Sunday New York times. He also wrote The Yankee Book of
Forgotten Arts, Simon & Schuster, 1978.
Product Code: BK-BUILDING-BRICK-OVEN