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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share Hardcover – October 5, 2009
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A one-of-a-kind cookbook showcasing modern and authentic clay pot cooking from the premier expert on Mediterranean cuisines
Paula Wolfert is legendary for her expertise on and explorations of Mediterranean cooking. Now, Wolfert shares her inimitable passion for detail and insatiable curiosity about cultural traditions and innovations, with Mediterranean Clay Pot Cooking.
Here, the self-confessed clay pot "junkie"-having collected in her travels ceramic pots of all sorts: cazuelas, tagines, baking dishes, bean pots, Romertopf baking dishes, French diablos, ordinary casseroles, even Crockpots, which have a ceramic liner-shares recipes as vibrant as the Mediterranean itself along with the delightful stories behind the earthy pots, irresistible dishes, and outstanding cooks she has met along the way.
Wolfert demystifies the process of clay pot cooking by which fresh ingredients are transformed slowly, richly, lusciously into magnificent meals. She shares 150 recipes featuring soups, fish and shellfish, poultry, meats, pasta and grains, vegetables and beans, pies and breads, eggs and dairy, and desserts.
Mediterranean Clay Pot Cooking offers
- Expert techniques and tips from Paula Wolfert, one of the world's foremost authorities on Mediterranean cuisine and now on clay pots
- An introduction to this ancient and modern-and practically foolproof-way of cooking
- A thorough clay pot primer, familiarizing you with the numerous names for different types of clay pots and tips on "Other Pots You Can Use"
- A delicious range of dishes, including Pumpkin Soup with Roquefort Cream; Wine-Marinated Chicken Thighs with Almonds and Sweet Tomato Jam; Fideos with Clams, Shrimps and Mussels; Tian of Leeks and Pancetta; Corsican Cheesecake; and Roasted Peach Gratin
Paula Wolfert in Mediterranean Clay Pot Cooking will seduce you with the pleasures and benefits of cooking in clay.
Recipe Excerpts from Mediterranean Clay Pot Cooking
Poached Eggs with Yogurt and Hot Red Pepper Sizzle
Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons
Chicken with Red Wine Vinegar, Tomato, and Shallots
From Publishers Weekly
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Top Customer Reviews
Now the warning: you may end up with a house full of a new class of toys. So far I've accumulated a Chinese sandpot (which I cracked making a Wolfert recipe and successfully repaired using Paula's instructions), four different tagines, an Emile Henry Flame Top dutch oven, two Roemertopf's, a Japanese donabe, a Spanish Cazuela, and a Baeckeoffe oval tureen from Alsace. Regrettably, I'm not done yet. I still want to get some Black Chamba Clay Cookware and perhaps a daubière... unless my wife puts me out of my misery first.
I've made numerous recipes from the book by now: Moroccan Fish Tagine with Tomatoes, Olives, and Preserved Lemons (for which I bought an inexpensive Rifi Tagra), Fried Spatchcocked Chicken (made in an Italian mattone), Moroccan Chicken Tagine with Sweet Onions and Raisins, Baked Moroccan Chicken with Charred Tomatoes, Moroccan Lamb Tagine with Winter Squash and Toasted Pine Nuts, etc. , etc. They were fun to make and tasted wonderful. Some recipes are easy to make and some require patience and dedication.Read more ›
I would also like a picture of the different pots. The recipes call for so many different types of pots and I have no idea about the shape of some of them.
Clay Pot cooking seems as though it's becoming the third leg of the natural and local foods nutritional stool. As Paula points out, food simply tastes better when cooked in clay. When you combine it with local, fresh foods, your eating will move to a new level.
Paula has approached this book with her usual masterful presentation of authentic recipes from Morocco, France, Italy, Greece and more, but made them more approachable by adding alternative ingredients and alternate cooking methods for different pots. You can cook these dishes in the usual metal cookware, but if you go the extra step and find some clay pots or flameware pottery, you'll find out what I mean when I say these are "flavor explosion" recipes. It is no wonder a number of top lists have made this the number one cookbook for 2009.
Paula Wolfert is the queen of the slow food movement, and many of the recipes in this book require 2-3 days of small steps before the final dish is ready for the table. For example, marinate on day 1, simmer for hours on day 2, chill overnight, shred meat, strain sauce, reduce sauce, reassemble, slow roast for several hours, eat late on day 3. Definitely reserved for weekend cooking, this book is leading me to a series of Sunday night dinner parties! So far, I have made one of the daube of beef dishes, served alongside the fabulous potato gnocci. It was worth every minute of the prep time.
If you are looking for a book for mid-week supper ideas, this will not be your book. I've made several of the fish dishes which take about 90 minutes to prepare and each has been delicious. These are the "fastest" recipes to prepare in the book.
There are a few things I particularly love about Paula Wolfert's books, and they are all true about this one:
1) Her recipes are truly authentic.Read more ›
Most Recent Customer Reviews
I recently bought a clay cooking pot through Amazon and this book helped guide me through the range of culinary possibilities clay pots offer. Read morePublished 17 months ago by Jim Costello
I wish I had a chance to look at the recipes in this book before I purchased it. It does cover clay pot cooking but all sorts of clay pots and even has a recipe for beer can... Read morePublished 17 months ago by Ykcat
Great book for clay pot cooking, it includes many types of cookware, and the recipe's are delicious!Published 21 months ago by starla tignor
Great recipes my wife and I both like this recipe book and it was promptly added to our collection of books for healthy meals.Published 23 months ago by Sunnyjim
This book is written well and has quite a few recipes. However, many of the recipes use ingredients I probably won't use. Read morePublished on July 16, 2014 by P. K. Terrell