Jozef Woroniecki

I just received a really helpful email from Jozef Woroniecki:

...your blog looks a bit thin...thought I might help. Ok?
First off, I am a classically trained chef, when I was in college I lived in a Buddhist community center and helped start an organic coop grocery. My first cookbook was an indian cookbook (Madhur Jaffreis). So I am obliged to help you on your journey because of my love for Indian food and I am unemployed.

First of all go to an indian restaruant and get invited to see what a tandorri oven looks like, there are a few different kind, some are wood fired others are just an open flame....but the ones I have had experience with are dome shaped with the flames at the bottom and a whole in the dome above (this is usually akimbo) . and the food is placed down into the oven in clay pots and what not and retrieved with long metal retrieving thingies. The bread is actually thrown on the sides of the oven where it sticks, one side is stuck on the oven wall while the other gets cooked to exposed flame.
You might wan to find a book by kiko denzer "building your own mass oven" and build a wood fired mass oven from cobb. or a brick oven like Pompeii. I have given you specific instructions on how to do this below. You could also just get a really thick, very large clay pot and assemble a fire underneath it and use that...Ive tried this it aint so bad or just have a potter make one for you and place that burner you have underneath it

either way please share with me the results!

Jozef Woroniecki


And here is the link to the (4MB) instructions in pdf format:
http://www.heatkit.com/graphics/bake/pompeii_oven_plans.pdf