The Best of Clay Pot Cooking (Hardcover)

~ (Author)

Editorial Reviews

Product Description

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.

From the Publisher

This wonderful series is the easiest way to sample some of the world's finest cuisines from the comfort of your own kitchen. Small in size, yet large in recipe selection, each volume offers a delicious range of dishes--from the simple to the imaginative.

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Product Details

• Hardcover: 96 pages
• Publisher: William Morrow Cookbooks (September 1, 1995)
• Language: English
• ISBN-10: 0002250519
• ISBN-13: 978-0002250511
• Product Dimensions: 7 x 6.8 x 0.4 inches
• Shipping Weight: 10.4 ounces (View shipping rates and policies)
• Average Customer Review: 2.7 out of 5 stars  See all reviews (6 customer reviews)
• Amazon.com Sales Rank: #123,927 in Books (See Bestsellers in Books)

Customer Reviews

Most Helpful Customer Reviews

31 of 31 people found the following review helpful:

2.0 out of 5 stars I have mixed feelings about this book., January 24, 2006

By	Lynn in PA "Lynn" (SE PA, U.S.A.) - See all my reviews

I have owned a 4-quart Romertopf for a few years and wanted a cookbook to try things beyond my current self concocted recipes for turkey parts and duck. The title of this book sounded very promising, but if I had looked through this book in a bookstore, I would not have gotten it.

Some of the recipes are nice, but could just as, actually more, easily be made using regular baking dishes than clay pots. I was looking for a cookbook where using a clay pot made a difference in the final product--and this book is not it.

As two examples out of many I could use:

1. Braised Red Cabbage with Cranberries - All the clay pot does is provide a covered dish for the final cooking. Prep cooking is done in a frying pan. One could just as easily make this dish completely in the frying pan, covering it until done, or use any covered container one already has and finish it in the oven.

2. Banana Bread Pudding - Calls for use of a cazuela, a Spanish, clay pot that looks like a high sided pie pan. The cazuela is not necessary for this dish to be made. Any similar shaped, metal or glass, baking dish could be used.

Whether one likes lamb or not, the recipe for Gigot of Lamb with Garlic is one of the few recipes in this little book that is probably much nicer made in a Romertopf (or other covered clay pot) than in a normal covered roasting pan.

The most frequently called for Romertopf size is 3-quart.

11 of 14 people found the following review helpful:

4.0 out of 5 stars Easy Entertaining, March 27, 2001

By A Customer

I love to cook and I love to try new recipes. The recipes are easy to understand and once the meal is in the oven you can forget it until time to dish-up. Sesame Chicken is sensational! A great book for anyone who doesn't mind spending a little time getting the ingredients together.

2 of 2 people found the following review helpful:

5.0 out of 5 stars Excellent recipes!, April 19, 2009

By	WiseWoman (South Eastern USA) - See all my reviews

This book is excellent! Do I really mean it, given the insightful critiques on this page with low ratings for the book?
Yes, I do; and I give it 5 stars to balance out the reviews. Every dish I've made so far has been absolutely delicious--from
the plainer whole chicken and whole turkey recipes to fancier ones like Chicken Tagine with Green Olives and Preserved Lemon and
Meditteranean Fish Stew. I can't wait to try out more recipes, my only regret being that the book is a small compendum rather than a large one with lots of recipes. What you eat, however, will be good!
So add this to your collection and enjoy it.