Bread from a wood-fired oven simply tastes much better than from an electric stove or bread machine, as heat is generated in three different ways: radiant heat comes evenly from all walls of the oven, heat from the floor acts directly on the bread, and hot air circulates within the oven, creating an especially good crust. But it's not just bread; pizza and dishes like chicken in clay can also be made in such ovens.

The book illustrates what is important when building such an earth oven with over 200 graphics and color images. It guides the construction of ovens of various sizes and designs, even extending to artistic creations as sculptures. The cost of a clay oven is less than 100 euros, in contrast to brick ovens, and its construction is remarkably simple. Nowadays, such ovens are often built as community or communal projects.

The book also thoroughly covers the proper fueling and ways to estimate the internal temperature, as well as all questions regarding baking in such ovens. Testimonials from various clay oven owners and a collection of recipes complete the book.