Since Roman times, cultures around the world have been enchanted with cooking in clay and the juicy, full flavors it preserves in any dish. Today's healthminded cooks will find an added bonus: Clay pot cooking is practically foolproof and often fat-free. In The Best of Clay Pot Cooking, Dana Jacobi takes a fresh look at cooking in clay pots and comes up with over 40 easy and delectable recipes, from soups and stews to breads and desserts. Some reflect traditional uses for the clay pot, such as roasting poultry and beef; others are inventive new dishes drawing on ethnic influences -- Chicken Tagine with Green Olives & Preserved Lemon, for example, or Salmon with Ginger & Lime, Shrimp & Ham Jambalaya, Black & White Chipotle Chili, Moroccan Semolina Bread, or Banana Bread Pudding. And all these are prepared with minimum fuss, maximum flavor, and enormous nutritional value.
Dana Jacobi created the first food blog, The Bytable Feast, and shared it on Prodigy, where she was food editor and, from 1988-1993, the first food writer to publish only digitally. Still a leader, her cookbooks are loved for providing delicious healthy food uniquely appealing to both conventional and natural foods cooks.
Both under her name and for Williams-Sonoma, Dana is known for sharing abundant information along with easy recipes. Twice nominated for a James Beard Foundation Cookbook Award, she also writes Something Different, a digital column for the American Institute for Cancer Research, teaches, and her articles have appeared in The New York Times, Food & Wine, Cooking Light, and Prevention magazines.
Dana lives in New York City, where she shops the Greenmarket, knits passionately, and plays mah jongg. To see more recipes, visit www.danajacobi.com.
