Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share (eBook) Pub. Date: 10/27/2009 Publisher: Wiley, John & Sons, Incorporated
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Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share Pub. Date: 10/19/2009 Publisher: Wiley, John & Sons, Incorporated

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Overview

Mediterranean Clay Pot Cooking

Traditional and Modern Recipes to Savor and Share

Paula Wolfert

The World's Oldest

Cooking Style,

Made New Again

by the

Queen of Mediterranean Cooking

"Most food—and Mediterranean food in particular—tastes better cooked in clay. Think of the difference in taste between organically grown fruits and vegetables and typical supermarket agribusiness produce. The former always taste better. Similarly, unglazed clay vessels are also organic, since clay is a form of earth. Food cooked in them acquires a natural taste. When I taste heirloom beans cooked in a clay pot on top of the stove, I find a special sweetness in them. Just as food cooked in a wood-fired oven acquires the taste and aroma of wood, so food cooked in an unglazed clay pot acquires the taste and aroma of the earth."

—Paula Wolfert

Editorial Reviews

Publishers Weekly

Beginning with a simple premise—“Food tastes better cooked in clay”—this single-themed cookbook is an illuminating treatise on a technique that's used throughout the Mediterranean but is still relatively obscure in U.S. kitchens. James Beard Award–winner Wolfert (The Slow Mediterranean Kitchen; The Cooking of Southwest France), who has studied and written about the region's cuisine for decades, has become passionate about earthenware pots. Wolfert claims that all food cooked in unglazed vessels has an earthy sweetness, and that when the vessel is dedicated to a certain food, its porous surface gains a seasoning or “memory” that enhances the flavor. Because these same characteristics make clay pots tricky to care for, Wolfert provides tips for cleaning and safety as well as plenty of sources for more information. What these dishes have in common is that they can be prepared, baked and brought to the table in their respective dishes—be it in the Spanish cazeula (orange-glazed pork belly), the Moroccan tagine (fish tagine with tomatoes, olives and preserved lemon) or the Turkish guvec (summer lamb and vegetable guvec). Wolfert is a true cook's author, and as her use of obscure ingredients (dried eggplant, sweet and sour plums, argan oil) and colorful anecdotes/additional ideas (say, grilling over a flowerpot) illustrate, this book is not for the casual home cook. But for those willing to tackle them, Wolfert's clay pot dishes do indeed merit the hype. Photos. (Oct.)

Product Details

ISBN-13: 9780764576331
Publisher: Wiley, John & Sons, Incorporated
Publication date: 10/19/2009
Edition number: 1
Pages: 368
Sales rank: 210,723
Product dimensions: 8.20 (w) x 9.30 (h) x 1.20 (d)

Meet the Author

Paula Wolfert is an expert on Mediterranean food and the author of seven other cookbooks, including Mediterranean Cooking, TheSlow Mediterranean Kitchen, and The Cooking of Southwest France. Her work has received the Julia Child Award, the M. F. K. Fisher Award, the James Beard Award, the Cook's Magazine Platinum Plate Award, and the Périgueux Award for Lifetime Achievement. In 2008, the James Beard Foundation inducted her work into the Cookbook Hall ofFame. A regular columnist for Food & Wine magazine, Wolfert lives in Sonoma, California. Her Web site is www.paula-wolfert.com. Her fans can also follow her via her Facebook/Clay Pot Cooking page and on twitter.com/Soumak.

Introduction.

A Clay Pot Primer.

First Courses.

Soups.

Fish and Shellfish.

Chicken, Duck, and Other Poultry.

Meats.

Pasta and Grains.

Vegetables and Beans.

Savory Pies and Breads.

Egg and Dairy Recipes.

Desserts.

Appendices.

Sources.

Customer Reviews

Average Rating 3.5

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Stella14

Posted January 8, 2012

Very ambitious

This is a beautiful book. I only have one kind of clay pot, a Romertopf, This book gives recipes for many kinds of clay pots, which were of no help to me. Only a few recipes were written for my pot. But if you have tangines, ceramic pots, and more exotic cooking vessels, then this book is for you.
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MickeyMusic

Posted February 1, 2010

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Great Gift

I gave this Book to my niece and nephew as a gift along with some clay pots to cook with. They rave about the book and how easy it is to follow the recipes and how good the food is. They have enjoyed using it to entertain at party's and family events, we've all really enjoyed the food. My next step is to buy a copy for myself.
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IrBooks

Posted December 27, 2009

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Wisdom Without the Graphical Assistance

Esteemed author, inventive recipes, but badly in need of drawings or photographs describing the shapes and look of ... Clay Pots. I had to look elsewhere just to see depictions of tagines or cazuelas, for example. A striking omission in my opinion, perhaps due to budget constraints from publisher...
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