The Clay Pot Cookbook [Paperback]

Georgia Sales (Author), Grover Sales (Author)

Book Description

Publication Date: February 15, 1977

New Way of Cooking in an Ancient Pot

Product Details

• Paperback: 232 pages
• Publisher: Wiley; 1 edition (February 15, 1977)
• Language: English
• ISBN-10: 0689705476
• ISBN-13: 978-0689705472
• Product Dimensions: 8.1 x 5.3 x 0.8 inches
• Shipping Weight: 12 ounces
• Average Customer Review: 4.7 out of 5 stars  See all reviews (18 customer reviews)
• Amazon Best Sellers Rank: #46,977 in Books (See Top 100 in Books)

Customer Reviews

Most Helpful Customer Reviews

105 of 105 people found the following review helpful:

5.0 out of 5 stars Excellent main dish recipies for clay pot, October 16, 1999

By 

D. Mayes (Cape Town, South Africa) - See all my reviews
(REAL NAME)   

This review is from: The Clay Pot Cookbook (Paperback)

I have used this book for 20 years and am ordering a copy for friends. It is one of the two best clay cook books out of seven I have tried-- my other favorite is out of print. I have lots of our family all time favorites marked in this book. Many recipies are relatively low fat or can be modified and use a minimum of canned or packaged ingrediants. That's in contrast with "Cooking in Clay" by Joanna White-- which also has lots of breads and desserts, not the best use of the clay pot in my opinion.

95 of 95 people found the following review helpful:

5.0 out of 5 stars Fabulous recipes, easy instructions, friendly advice., January 14, 1999

By 

[e-mail] (Sacramento, California) - See all my reviews

This review is from: The Clay Pot Cookbook (Paperback)

My poor old copy of THE CLAY POT COOKBOOK is so tattered, spotted and torn, I am ordering a new copy before it goes out of print. I am also ordering copy for a friend of mine who just purchased his first clay pot.

When I bought my first clay pot, my husband was in college, I was working full time and we had a young child. We were on an extremely limited budget, but were expected to frequently entertain members of my husband's deparment (all of whom, it seemed, were gastronomic experts).

The recipes lend themselves heroically to inexpensive cuts of meat, with the results always excellent. Best of all, the clay pot method is extremely forgiving and easily adaptable to almost any recipe once you understand the basics of using the pot.

After over 20 years, I still haven't tried ALL the recipes, but have several favorites:

Sausalito Red Snapper (a family favorite), Romertopf's Begger's Chicken, Boston Clam Chowder, Beef Bourguignonne.

Try all of these...you will NOT be disappointed.

68 of 68 people found the following review helpful:

4.0 out of 5 stars The clay-pot classic shows it's age., January 21, 2000

By 

D. E. Collins (Oakland, CA) - See all my reviews
(REAL NAME)   

This review is from: The Clay Pot Cookbook (Paperback)

Georgia and Grover provide a fun read. There is not an intimidating, high brow paragraph in this book. The recipes include clear, easily followed directions. Reading the opening and any three random recipes will provide adequate information to make one an expert clay-pot chef. Don't let the organ meat recipes frighten you off. They make up a small portion of the book. The authors claim that clay-pot cooking is very healthy - low fat, low sodium, yet richly flavored. The definition of low fat, low sodium must have been much different in 1974. Many of the recipes in this book add unnecessary fat and salt. Some even call for bouillon cubes - Jean Bell's Beef Stroganoff calls for two cubes and is garanteed to make guests thirsty all evening! Most of the recipes are easily tweaked to meet low fat, low sodium guidelines. Nothing wrong with enjoying them in their original sinful forms! Just beware if you buy this book seeking health reform.